Gluten-Free Blueberry Muffins (and Paleo)

I have never been a fan of muffins for breakfast, please don’t hate me. I just always felt like they were more of a treat then breakfast, and though this recipe doesn’t make me feel differently about that I can feel better about my kids eating them for breakfast or really anytime over the high sugar, low nutrient content of their white flour counterparts.

This recipe is gluten-free and paleo, and you can easily make it vegan as well by using flaxseeds to replace the eggs. A little secret as well is that when making baked goods with almond flour and coconut flour you want to really mix it, which can be hard when you are told over and over again to not overmix baked goods. That is why I use the blender in this recipe because it really mixes it and in the process incorporates air into the batter, which will help make the muffins fluffier like a traditional white flour muffin.

I use frozen wild blueberries that I always have in the freezer from Trader Joes. Unless you live in an area that grows blueberries in the wild it can be very hard to find them other then in the freezer section of some stores.

The reason I love using Wild Blueberries over your traditional blueberries

1. Small so they distribute better in baked goods

2. They have more flavor

3. They are more nutritious, higher in calcium, magnesium, manganese, and zinc

4. Higher content of polyphenols

5. Also frozen right after being harvested so they retain more of their nutrients

I have had really good luck finding them at Sprouts and Trader Joes. If you can’t find them though you can always substitute regular blueberries.

Gluten-Free Wild Blueberry Muffins

Gluten-free and paleo friendly blueberry muffins that are tender, fluffy and delicious. Perfect amount of sweetness.

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Calories 86 kcal

Ingredients

  

• 1/4 cup sliced almonds, toasted
• 2 tbsp coconut sugar, plus 2/3 cup
• 1 tbsp lemon zest
• 3 Tbsp coconut flour
• 3 cups almond flour 9 ounces
• 1 cup arrowroot flour 4 ounces
• 1/4 tsp cream of tartar
• 1 tsp Himalayan salt
• 1/8 tsp ground nutmeg
• 1 Tbsp lemon juice
• 3 large eggs
• 1/2 cup water
• 3 Tbsp coconut oil melted and cooled
• 1 Tbsp vanila extract
• 1 1/2 tsp baking soda
• 1 1/2 cups wild blueberries 7 1/2 ounces, thawed, drained

Instructions

 

Crumb topping

• Mix sliced almonds, 2 T. coconut sugar, and lemon zest in small bowl and set aside.

Muffins

• Mix flours, baking soda, cream of tartar, nutmeg, 2/3 cup coconut sugar and salt in medium bowl and set aside
• In blender blend lemon juice, water, eggs, coconut oil and vanilla extract until frothy
• Add dry ingredients from bowl to blender. Blend scraping down sides occasionally until completely blended and smooth.
• Pour batter into bowl and fold in drained wild blueberries
• Preheat oven to 350 degrees. Line muffin tin and or grease.
• Pour batter 3/4 way full in muffin tins. Top with nut mixture
• Bake for 20-25 minutes or until toothpick comes out clean. Cool and Enjoy!

Notes

*I make a small commission through affiliate links on this post. Thanks for your support. 

Recipe adapted from Americas Test Kitchen Paleo

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Paleo Blueberry Muffins

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