Description
Delightful and wholesome Paleo Blueberry Muffins bursting with fresh blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine almond flour, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently. Fold in the blueberries.
- Divide the batter among prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best flavor, use room temperature eggs and do not thaw frozen blueberries before using them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 180mg