Start your day with these tender, gently sweet, fruity muffins that have a touch of cinnamon. They’ll remind you of classic recipes, except they swap out refined grains and sugars for low-glycemic choices. If you’re following the version of the Paleo diet without dairy, use coconut oil instead of butter.
Satisfy your sweet tooth with this easy-to-make recipe for Paleo Blueberry Muffins.
1. Info for Paleo Blueberry Muffins
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 12
- Calories: 248.17 kcal
2. Ingredients for Paleo Blueberry Muffins
- fresh blueberries
- 1 2/3 cups almond flour
- 2/3 cup arrowroot flour
- baking powder
- ground cinnamon
- salt
- xanthan gum
- coconut oil
- maple syrup
- vanilla extract
- large eggs
3. Directions:
- Preheat oven to 375°F. Rinse and drain blueberries and pat dry with a kitchen towel. Line a 12-cup muffin pan (with cups 2 1/2 inches wide and about 1 inch deep) with paper liners.
- Whisk together almond flour, arrowroot flour, baking powder, cinnamon, salt, and xanthan gum in a medium bowl.
- Add wet ingredients to dry ingredients and stir to combine. Stir in blueberries. Fill muffin tins three-quarters full (about 1/3 cup per liner).
- Bake muffins on middle rack of preheated oven until they’re golden-brown and a toothpick inserted into the center of a muffin comes out barely clean, about 20 minutes.
- Set muffin pan on a cooling rack and let cool 5 minutes. Tip muffins from pan and cool completely on rack, about 1 hour.
- Serve muffins, or store in an airtight container at room temperature up to 3 days.