Blueberry Muffins

I love these gluten free + paleo Blueberry Muffins!! They are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

In college I used to get a muffin and a coffee to go every morning and eat it in class. It was my thing. What kind of muffin would I get, you ask?

Well, I’d switch it up. What? You thought I was going to say blueberry? Lemon poppy was usually my go to. But I can never turn down a cinnamon-y one with a nice crumble on top and those blueberry bursts are always fun.

Holy Smokes I can’t believe it’s taken me so long to get a blueberry muffin up on the blog!! I mean sure, I have the banana chocolate chip, and the raspberry one, and the double chocolate zucchini muffins. But, I always felt like my muffin game was missing something. Something… blue…

Not anymore folks!! I made the fluffiest, most moist (moistest def isn’t a word, right?) blueberry muffins that my oldest son immediately ate two of. These babies are WINNERS!!

I know weekends are for baking and I’m thinking making a batch of these blueberry muffins are PERFECT for making for easy breakfasts and packable lunchbox snacks. Wait, why don’t I make muffins more often? I feel like they could make my life so much easier 🤔

I digress. Let’s make some tasty blueberry muffins that are fluffy and have perfect little warm blueberry bursts, bah I can’t wait for you to try them.

Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture.

Add the almond flour, tapioca flour, baking powder, and sea salt. Whisk it all together. Fold in the blueberries.

Line the muffin tins with my favorite parchment paper muffin liners. I like to use an ice cream scooper to scoop the mixture into the individual muffin tins so you know you’re making them all even. Then, add a couple blueberries to the top of each muffin.

Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

Blueberry Muffins

★★★★★ 5 from 2 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 minutes
• Yield: 12 1x

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Description

I love these gluten free + paleo Blueberry Muffins!! They are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

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Scale 1x2x3x

Ingredients

• 3 eggs
• 1/3 cup coconut sugar
• splash of vanilla extract
• 1/3 cup ghee, melted (coconut oil or butter works too)
• 1 1/2 cup blanched almond flour
• 2 tablespoons tapioca flour
• 3 teaspoons baking powder
• 1 teaspoon sea salt
• 1 cup blueberries

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Instructions

1. Preheat oven to 350F.
2. Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture.
3. Add the almond flour, tapioca flour, baking powder, and sea salt.
4. Whisk the dry ingredients into the wet ingredients.
5. Fold in the blueberries.
6. Line the muffin tins.
7. I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.
8. Add a couple blueberries to the top of each muffin.
9. Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!

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Notes

Serving (1 muffin): Calories 116; Fat 8.6g (Sat 4g); Protein 1.7g; Carb 8.8g (net carb 8.1g); Fiber .7g; Sodium 174mg

Enjoy!! xo