Description
These easy Paleo Blueberry Muffins are the perfect healthy school snack! They’re grain-free, dairy-free, and made without almond flour, making them a great option for those with nut allergies. Packed with the natural sweetness of blueberries and the fiber of coconut flour, these muffins are moist, delicious, and nutritious. Perfect for breakfast, snacks, or packing in lunchboxes!
Ingredients
Scale
- 2 eggs
- 2/3 cup pure maple syrup (or 1/2 cup honey)
- 1/4 cup + 2 Tablespoons ground golden flaxseed
- 1/4 cup coconut milk
- 2 Tablespoons light olive oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup + 2 Tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Generous 2/3 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners.
- In a medium-sized mixing bowl, whisk together the eggs, maple syrup, ground flaxseed, coconut milk, olive oil, vanilla extract, and lemon zest until well combined.
- Add the coconut flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill each muffin cup about 2/3 full with batter, smoothing the tops if needed.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- If using frozen blueberries, reduce the olive oil by 1 tablespoon to prevent excess moisture in the muffins.
- These muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 2 months.
- The batter will thicken quickly after mixing; be sure to work efficiently to get them into the oven promptly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: Paleo, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 116
- Sugar: 11.7g
- Sodium: 140mg
- Fat: 5.1g
- Saturated Fat: 1.3g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 16.3g
- Fiber: 2.2g
- Protein: 2.3g
- Cholesterol: 36.8mg