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The paleo diet

Dec 14, 2019 | Sweets and Treats

Blueberry Muffins

12 paper muffin tin liners

3 cups almond flour

1 teaspoon ground cinnamon

Вѕ teaspoon baking soda

Вј teaspoon salt

3 large eggs

1/3 cup coconut oil, melted slightly

Вј cup unsweetened coconut milk

2 tablespoons honey or maple syrup (optional)

1ВЅ cups fresh blueberries

  1. Preheat the oven to 375В°F, and line the wells of a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt and mix well.
  3. Add the eggs, coconut oil, coconut milk and honey and mix thoroughly. Gently fold in the blueberries.
  4. Carefully spoon the batter into the prepared muffin tin, so that each well is about 3вЃ„4 full.
  5. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of each muffin comes out clean.

NOTES: While frozen blueberries oftentimes have a lot more flavor than fresh (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter.

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