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overhead shot of blueberry muffins on a turquoise linen baked in mint green paper liners with a bowl of fresh blueberries
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Paleo Blueberry Muffins

Wholesome low sugar gluten free muffins perfect for a grab and go breakfast!
Course Breakfast, Snack
Cuisine American
Keyword gluten free blueberry muffins, healthy blueberry muffin recipe, paleo blueberry muffin, paleo blueberry muffin recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 +
Calories 212kcal
Author Tessa the Domestic Diva

Ingredients

Liquids:

  • 1/2 cup kefir or buttermilk, OR any plain or vanilla yogurt (dairy free options work great!0
  • 3/4 cup palm sugar or other granulated sugar
  • 1/4 cup butter softened coconut oil, or palm shortening
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional
  • 1 teaspoon apple cider vinegar or lemon juice

Dry:

  • 1 1/2 cups almond flour
  • 1/2 cup cassava flour you could also use more almond flour, tapioca, or 1/4 cup coconut flour, but it will change the end product
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cup blueberries fresh. If using frozen, addtional baking time needed, apx 5 minutes

Instructions

  • Preheat oven to 350 degrees and grease a 12 muffin tin.
  • In the jar of a blender, blend all liquid ingredients until smooth.
  • In a large mixing bowl, whisk the dry ingredients (minus the blueberries)
  • In a separate bowl, toss the blueberries with a couple of tablespoons of the flour mixture until they are evenly coated (this helps them float in the batter as opposed to sinking).
  • Fold the liquid ingredients into the dry until mixed. ***Take stock of the batter. With different brands of almond flour and cassava flour out there, there CAN be variability in liquids absorbed. If it seems overly thin after a couple of minutes (flour needs brief time to 'drink' some of the liquid), then add a bit of any of the above flours until a typical muffin/cake batter is achieved.
  • Gently fold in the blueberries.
  • Distribute batter to muffin cups, filling 2/3 of the way.
  • Bake for 20-25 minutes until the tops are set. ***if you are using frozen blueberries, this will effect the final cooking time, more like 25 minutes instead of 20!

Nutrition

Calories: 212kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 214mg | Potassium: 59mg | Fiber: 2g | Sugar: 10g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg