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Homemade Paleo Blueberry Muffins photo

Paleo Blueberry Muffins

These Paleo Blueberry Muffins are a delightful grain-free treat bursting with juicy blueberries. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 4 pcs eggs provide structure and moisture
  • 1/3 cup honey natural sweetener
  • 2 teaspoons pure vanilla extract adds flavor
  • 1/3 cup coconut oil softened for moisture
  • 1 cup full-fat canned coconut milk for creamy texture
  • 1/2 cup coconut flour grain-free
  • 1 cup tapioca flour adds lightness
  • 1/2 teaspoon salt balances sweetness
  • 1/2 teaspoon baking soda provides leavening
  • 1 teaspoon ground cinnamon adds warmth
  • 1 cup fresh blueberries the star of the show!
  • 1/3 cup unsweetened shredded coconut optional for texture

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper liners or cooking spray
  • Oven

Method
 

Baking Instructions:
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or lightly grease it with cooking spray.
  2. 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.
  3. In another bowl, mix together coconut flour, tapioca flour, salt, baking soda, and ground cinnamon.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Gently fold in the fresh blueberries and optional shredded coconut.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. 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.