Fresh Blueberry Muffins
Blueberry muffins are an all time favorite. These muffins are bursting with fresh blueberries & a classic bakery flavor. They are super simple to mix up, will freeze well once baked & are perfect for breakfast or an anytime snack.
The super healthy ingredients in these muffins put away any guilt you have ever been told to feel about eating bread for breakfast. Once you make these muffins you will have a new favorite Paleo breakfast item!
Fresh Blueberry Muffins
makes 12 regular size muffins
dry ingredients
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
wet ingredients
1/2 cup maple syrup
1/4 cup coconut oil, melted & cooled
3 eggs, room temperature*
1 teaspoon vanilla
3/4 cup fresh blueberries
*allowing eggs to sit out of the refrigerator for about 30 minutes will do the job. this gives baked goods a fluffier end result & will keep the coconut oil from hardening when mixed together.
directions
preheat the oven to 350º and line a muffin pan with paper cups.
in a medium size bowl combine dry ingredients.
in a small bowl whisk together eggs, maple syrup, coconut oil & vanilla.
stir wet ingredients into the flour mixture until batter is smooth & then gently fold in blueberries until evenly distributed.
evenly distribute batter into muffin cups. wet your fingertips with cold water & smooth the batter down on top.
bake 13-17 minutes, until brown on top & a toothpick inserted into the middle of the muffin comes out clean.
allow to cool about 5 minutes in the pan, then transfer the muffins to a cooling rack.