Think you have to give up your morning blueberry muffin just because you’ve gone Paleo? Think again. These moist muffins bursting with tender and juicy blueberries will satisfy your craving for a coffee shop muffin without the guilt that usually accompanies it. Freeze them for a quick breakfast or sweet treat anytime you want.
• 2 1/2 cups blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 stick unsalted, grass-fed butter, softened
• 1 cup pure maple syrup
• 2 large eggs
• 2 cups unsweetened applesauce, preferably homemade
• 1/4 cup unsweetened almond milk
• 1 tablespoon pure vanilla extract
• 1 cup fresh or frozen blueberries
1. Preheat oven to 350 degrees F.
2. Combine the almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl. Stir and set aside.
3. In a mixing bowl, beat the butter with the maple syrup, and add the eggs, beating separately with each egg.
4. On low speed, add the applesauce, followed by the almond milk and vanilla.
5. Add the flour mixture, and beat on low until just combined. Carefully fold in the blueberries. Stir gently until well combined.
6. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
7. Store any leftovers in an airtight container for up to 3 days.
8. Makes 1 dozen muffins.
