Light + Fluffy Paleo Blueberry Muffins
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!
Servings: 12 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!