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Paleo blueberry mini muffins

Paleo Blueberry Muffins

Gluten free, grain free, dairy free, refined sugar free

Course Breakfast, Dessert, Snack
Cuisine American, Gluten Free, Paleo, Primal
Keyword blueberry, dairy free, grain free, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24 mini muffins
Author Juli

Ingredients

Dry ingredients

  • 1/2 C coconut flour
  • 1/2 C almond flour
  • 1 T tapioca starch
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp All Spice
  • 1/4 tsp salt
  • 1 T coconut sugar
  • 2 T granulated monk fruit sweetener

Wet ingredients

  • 2 T coconut oil softened or slightly melted
  • 2 flax eggs (2 T flax meal, 6 T water)
  • 3 eggs at room temperature
  • 1 tsp ACV
  • 2 tsp vanilla
  • 1/2 C coconut milk at room temperature
  • 1/4 C water
  • 1/2 C fresh organic blueberries

Topping

  • 3 T shredded coconut
  • 1 T flax meal
  • 1 T coconut sugar

Instructions

  1. Preheat oven to 350

  2. Mix up flax meal and water for flax eggs and set aside

  3. Mix together topping ingredients and set aside

  4. Prepare muffin pan with liners*
  5. In a mixing bowl, whisk together dry ingredients.
  6. In a separate bowl whisk eggs, add the rest of the wet ingredients and whisk until combined.
  7. Add dry ingredients to wet and stir to combine
  8. Fold in fresh blueberries
  9. Fill each muffin cup 3/4 full

  10. Sprinkle topping ingredients on top of each muffin

  11. Bake for 16-20 minuets or until a toothpick comes out clean*

Recipe Notes

*You can do regular muffins or mini muffins, I usually do mini’s and that is what this baking time reflects. If you’re making regular sized muffins, cook them longer.