The absolute best nut free paleo blueberry muffins! These blueberry muffins are gluten free, dairy free, grain free, refined sugar free, and full of incredible flavor. Moist, light and fluffy with a buttery taste, these muffins will please any crowd.
These muffins are low in carbohydrates and sugar, so they make a great breakfast or snack, but taste like dessert. They also freeze well. The first time I made these, I used unsweetened dried blueberries from Brownwood Acres, as fresh blueberries were no longer in season (aka too expensive for my medical school budget). I tend to make muffins and other baked goods when I run out of fresh produce and school is too hectic to run to the store. This recipe also works well with fresh and frozen blueberries with slight adjustments in the amount of dairy-free milk.
Even better, you can make these muffins right in a blender or food processor. First, blend all the ingredients minus the blueberries.
Fold in the blueberries, and grease the muffin pan if you are not using muffin liners. Fill the muffin tins or liners 3/4 full.
Bake 20-24 minutes at 375 degrees Fahrenheit, and enjoy!
Copyright secured by Digiprove © 2018 Jamie Horrigan
| Prep Time | 10 minutes |
| Cook Time | 20-24 minutes |
| Servings |
muffins
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- 2/3 cup coconut flour
- 5 eggs
- 1/3 cup coconut oil, melted
- 1/3-2/3 cup dairy free milk *I used unsweetened vanilla coconut milk
- 1/4 cup raw honey
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2-1 cup blueberries
Ingredients
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- Preheat the oven to 375 degrees Fahrenheit
- Put all of the ingredients minus the blueberries into a food processor or blender
- Pulse until the ingredients are well combined
- Stir the blueberries into the batter
- Line a muffin tray with muffin liners, or grease the muffin pan with coconut oil if you are not using liners
- Fill the muffin pan 2/3 full with batter or more if you like huge muffins
- Bake 20-24 minutes until the muffin tops are golden brown and a toothpick comes out clear
If you are using unsweetened dried blueberries, use 1/2 cup blueberries and 2/3 cup dairy free milk.
If you are using frozen blueberries, be sure to thaw them first, and allow some of the moisture to seep into a paper towel. Use 1 cup blueberries and closer to 1/3 cup dairy free milk.
If you are using fresh blueberries, use 1 cup blueberries and 1/3 -1/2 cup dairy free milk depending on how juicy the blueberries look.
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