These Paleo blueberry muffins are moist, rich, and decadent! They’re easy to make, and since they’re so full of protein, healthy fats, and other nutrients, they make for a healthy snack, breakfast, or dessert. All 4 of my kids inhaled them! Make them the night before for a quick, filling breakfast on the go.
Before we get to the recipe for the paleo blueberry muffins, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Makes 12 Muffins
- 1 1/2 Cup Cashew or Almond Flour (cashew tastes the best, and you can find it at Trader Joe’s)
- 1/3 Cup Nutiva Organic Coconut Flour, 3 Pound
- 1 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1 Tsp Organic Cardamom
- 1/2 Cup Coconut Sugar
- 3 Eggs
- 1 Tsp Apple Cider Vinegar
- 1/2 Cup Almond or Coconut Milk
- 2 Tbsp Melted Coconut Oil
- 1 Tsp Vanilla
- 1 Cup Blueberries, Washed
- 1/2 Cup Walnuts (optional)
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Combine dry ingredients in a large bowl, and wet ingredients in a separate smaller bowl. You may need to bring the eggs to room temperature to avoid solidifying the coconut oil. Otherwise you can add the oil after you combine wet and dry ingredients. Don’t worry if the batter is very wet at first. The coconut flour will absorb it. Fold in the blueberries and walnuts, then scoop into muffin tin. Bake for 18-20 minutes, or until set and golden brown.