For some nice, simple muffins that everyone will enjoy, you can’t go wrong with blueberry.
My 2 year-old nephew enjoyed them, but he wasn’t too crazy about the blueberry skins. So if you have toddlers, be prepared to pick up berry skins with all of the fruit sucked out of them.
If you include dairy in your diet, you could use half and half or milk in place of the coconut milk. That’s what I did with these.
You can adjust the sweetness by reducing the honey to 1/4 cup. I used more in this recipe than I usually do. The fruit adds some sweetness and the cinnamon adds some flavor, so I think they would still be tasty with less sweetener.
A recent commenter on the strawberry banana muffins said she used a Vita Mix to combine ingredients. I thought that was a great idea, especially since it usually takes a while to smooth out the coconut flour lumps. You could try that for this recipe, but remember to manually fold in your blueberries so they don’t get massacred.
I used about a cup of blueberries. You can judge for yourself based on how many you like in your muffins and the size of the berries you’re using.
Makes 9 or 10 muffins.
Paleo Muffins: Blueberry
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons flax seed meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/4 cup coconut milk
- 4 eggs
- 1/2 cup raw honey
- 1/2 teaspoon vanilla
- 1/2 to 1 cup blueberries
- Preheat oven to 325 degrees.
- Whisk together coconut flour and almond flour, flax seed meal, baking soda, salt and cinnamon.
- In another bowl, whisk together coconut oil, coconut milk, eggs, raw honey, and vanilla.
- Slowly add the flour mixture to the egg mixture.
- Whisk together until well combined.
- Fold in blueberries.
- Add to a lined muffin tin. I fill them up almost to the top because they don’t rise very much.
- Bake for 30 to 35 minutes, or until a knife inserted into the center of a muffin comes out clean.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Muffins: Blueberry