These Light + Fluffy Paleo Blueberry Muffins are baked good perfection. They are gluten-free, dairy-free, refined sugar-free + made with real food ingredients, but the taste + texture is exactly like the bakery-style muffins we all grew up with!
Who the heck doesn’t love a good muffin? Honestly, I LIVED on blueberry muffins and coffee my freshman year of college + probably still could, ha! My senior year, however, I discovered long-suffering gluten and dairy intolerance and had to give up my fav baked goods from the cafeteria. I only wish I had access to these light + fluffy paleo blueberry muffins back then!
These muffins use real food ingredients like almond flour, eggs, maple syrup and fresh blueberries to create the most tender, moist muffin that you’ll never, ever believe is a paleo.
They’re the perfect snack, brunch treat or breakfast on the go! Let’s get into them…
Ingredients in these Light + Fluffy Paleo Blueberry Muffins
The ingredients in these light + fluffy paleo blueberry muffins are really simple. They’re perfect if you’re trying to stay away from gluten or dairy, but still want to feel like you’re having something nostalgic. Here’s what you’ll need:
- almond flour – if you’re allergic to almonds, you can use cashew flour too! You may have luck with trying oat flour, but I haven’t personally, so I can’t attest to whether or not it’ll work!
- arrowroot powder – this really is what makes the muffins light + tender! You can also use tapioca starch if you can’t get your hands on arrowroot.
- baking soda
- salt
- eggs
- maple syrup – you could also use honey, but it does need to be a liquid sweetener!
- vanilla extract
- coconut oil – if you aren’t dairy-free, you could swap this to butter!
- blueberries – fresh or frozen work, but frozen bleed into the muffins, like mine did.
- lemon juice – if you don’t have any, you could use apple cider vinegar too!
If you aren’t into blueberries, you could swap them out for any other add-in! Dried fruit or some chocolate chips, whatever floats your boat.
Putting these Light + Fluffy Paleo Blueberry Muffins Together
Making these light + fluffy paleo blueberry muffins couldn’t be easier if they tried. You do need to mix you wet and dry in separate bowl to ensure that the eggs are whisked, but we’re getting ahead of ourselves 😉
To start, simply preheat your oven + line your baking pan! Feel free to use whatever liners you love, but I have some reusable silicone liners that work perfectly every time.
Next, simply mix you dry in one bowl, mix your wet in another + combine the two! It’ll be a thick sort of cake/pancake batter texture.
Now, here’s an important step: be sure to toss your blueberries with a bit of your arrowroot before you add them to the batter! We want to try to prevent the blueberries from sinking to the bottom of each muffin, okay?
That’s it, divide the batter between 12 cups, throw them in the oven for 20 minutes + you’ve got light + fluffy paleo blueberry muffins!
Storing the Muffins
Once these muffins are baked, they will keep for a week or so. I prefer to store mine in the fridge since they’ll last a bit longer, but my husband prefers them warm. You can totally toss them in the microwave for 15 seconds if that’s you too.
If you aren’t going to get through a whole dozen in a week or so, I’d just toss them in the freezer! They’ll keep for a few months.
These muffins are the perfect treat or snack or breakfast, no matter the time of day. Honestly, I’d serve them up alongside of a yummy latte + be happy as Larry.
If you make these muffins, I’d LOVE to know what you think, so be sure to pop back and leave a review down below so other people can know how amazing these are. And tag me in your pretty pictures on instagram! It makes my whole day!
P.S. If you loved these, you’ll DIE over my Paleo Chocolate Chip Zucchini Muffins too.s too. Or need a non-muffin treat? My Paleo Soft Baked Lemon Cookies are a fan fav for good reason!
Light + Fluffy Paleo Blueberry Muffins
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour
- 1/3 cup arrowroot powder (can also use tapioca flour)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted (can use butter if not paleo)
- 1 tsp vanilla
- 2 tbsp lemon juice
Add-Ins
- 1 cup blueberries
- 1 tsp arrowroot powder
Instructions
- Start by preheating the oven to 350f or 175c and grab a muffin tin. Line the muffin tin with liners or reusable liners. (You can also spray a non-stick pan!)
- In a large bowl, add the dry ingredients and whisk together to combine.
- In another bowl, add the wet ingredients. (Just be sure the melted coconut oil isn't too hot or it will cook the eggs!)Whisk until you have one, cohesive mixture.
- Add the wet ingredients to the dry and mix just until combined. It will be a thick cake batter texture.
- Before adding the blueberries to the mixture, toss them in 1 teaspoon of arrowroot powder to ensure they don't all sink to the bottom! One coated, mix into the batter.
- Divide the batter between the 12 muffin cups and bake for 20 minutes or until a toothpick inserted comes out clean!
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