Paleo Blueberry Muffins
There’s something incredibly comforting about freshly baked muffins, especially when they’re warm from the oven and bursting with juicy blueberries. These Paleo Blueberry Muffins are not just delicious; they are also a grain-free alternative that fits perfectly into your healthy lifestyle. Made with wholesome ingredients like coconut flour and tapioca flour, these muffins are light, fluffy, and oh-so-satisfying. Whether you need a grab-and-go breakfast, a snack to power you through the day, or a sweet treat to enjoy with your afternoon coffee, these muffins deserve a special place in your recipe collection.
Why It Deserves a Spot
These Paleo Blueberry Muffins are a delightful blend of flavors and textures that will leave you craving more. The use of fresh blueberries not only adds natural sweetness but also packs a punch of antioxidants. With the perfect balance of moistness from full-fat coconut milk and richness from coconut oil, these muffins are sure to please both the palate and the body. Plus, they’re easy to whip up, making them perfect for busy mornings or casual get-togethers.
The Essentials
To make these scrumptious Paleo Blueberry Muffins, you’ll need the following ingredients:
- 4 eggs: These provide structure and moisture.
- 1/3 cup honey: A natural sweetener that enhances flavor.
- 2 teaspoons pure vanilla extract: Adds depth of flavor.
- 1/3 cup coconut oil (softened): Gives moisture and richness.
- 1 cup full-fat canned coconut milk: Ensures a creamy texture.
- 1/2 cup coconut flour: A grain-free flour that helps bind the muffins.
- 1 cup tapioca flour: Adds lightness and fluffiness.
- 1/2 teaspoon salt: Balances sweetness.
- 1/2 teaspoon baking soda: Provides leavening for a great rise.
- 1 teaspoon ground cinnamon: Adds warmth and spice.
- 1 cup fresh blueberries: The star of the show!
- 1/3 cup unsweetened shredded coconut (optional): For added texture and flavor.
Before You Start: Equipment
Before diving into the baking process, gather the necessary equipment to ensure a smooth experience:
- Mixing bowls: For combining ingredients.
- Whisk: To mix the wet ingredients thoroughly.
- Measuring cups and spoons: For precise measurements.
- Muffin tin: To shape your muffins perfectly.
- Parchment paper liners or cooking spray: For easy muffin release.
- Oven: Preheated to 350°F (175°C).
Stepwise Method: Paleo Blueberry Muffins
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or lightly grease it with cooking spray. This ensures your muffins won’t stick!
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the 4 eggs until they are well beaten. Add in the 1/3 cup honey, 2 teaspoons pure vanilla extract, 1/3 cup softened coconut oil, and 1 cup full-fat coconut milk. Mix until all the wet ingredients are fully combined and creamy.
Step 3: Combine Dry Ingredients
In another bowl, mix together the 1/2 cup coconut flour, 1 cup tapioca flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1 teaspoon ground cinnamon. Stir until the dry ingredients are evenly distributed.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fold in Blueberries
Gently fold in the 1 cup fresh blueberries and the optional 1/3 cup unsweetened shredded coconut. This step allows the blueberries to be evenly distributed throughout the batter.
Step 6: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the delightful aroma that fills your kitchen!
Better Choices & Swaps
If you need to make adjustments or substitutions, consider these options:
- Maple syrup: Swap honey for maple syrup for a different sweetness.
- Almond flour: Use almond flour instead of coconut flour, though adjustments may be needed.
- Frozen blueberries: If fresh blueberries aren’t available, frozen ones work well too, just be sure to thaw and drain excess moisture.
- Sunflower oil: Replace coconut oil with sunflower oil if desired.
Watch Outs & How to Fix
When baking, a few common issues may arise. Here’s how to handle them:
- Muffins are too dry: Ensure you measure your flour accurately and avoid overbaking.
- Muffins are too dense: Make sure your baking soda is fresh and that you mix just enough to combine.
- Blueberries sinking: Toss blueberries in a little coconut flour before folding them into the batter to help them stay suspended.
- Muffins stick to the pan: Always use liners or grease the tin thoroughly before pouring in the batter.
Cooling, Storing & Rewarming
After baking these delightful Paleo Blueberry Muffins, proper storage is key to maintaining their freshness:
Allow the muffins to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Simply wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They will last for up to 3 months in the freezer.
When you’re ready to enjoy a muffin, simply thaw it at room temperature or pop it in the microwave for about 15-20 seconds for a warm treat.
Quick Questions
Can I use other fruits besides blueberries?
Absolutely! Feel free to substitute with raspberries, chopped strawberries, or even bananas for a different flavor profile.
Are these muffins suitable for meal prep?
Yes! These Paleo Blueberry Muffins are perfect for meal prep. Bake a batch at the beginning of the week for easy grab-and-go breakfasts.
Can I add nuts or seeds to the muffins?
Definitely! Chopped walnuts or pecans can add a lovely crunch and flavor. Just be mindful of the quantity to keep the batter balanced.
What can I serve with these muffins?
These muffins are delicious on their own, but you can also serve them with a dollop of almond butter or a smear of coconut cream for extra indulgence.
Quick Weeknight Wins
If you’re looking for more quick and healthy recipes, check out these links:
In Closing
These Paleo Blueberry Muffins are a fantastic way to enjoy a sweet treat without compromising on health. They are simple to make, packed with nutrients, and perfect for any occasion. Whether you’re enjoying them fresh out of the oven or storing them for later, these muffins will surely become a favorite in your household. So, gather your ingredients, preheat that oven, and get ready to indulge in the deliciousness of homemade Paleo Blueberry Muffins!
Paleo Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or lightly grease it with cooking spray.
- In a large mixing bowl, whisk together the eggs until well beaten. Add honey, vanilla extract, softened coconut oil, and coconut milk, mixing until creamy.
- In another bowl, mix together coconut flour, tapioca flour, salt, baking soda, and ground cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Gently fold in the fresh blueberries and optional shredded coconut.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins tightly wrapped for up to 3 months.
- Thaw at room temperature or microwave for 15-20 seconds before serving.
