Blueberry Muffin (Paleo) Recipe

Name: Blueberry Muffin (Paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blueberries; 2 eggs; ¼ cup coconut milk; ¼ cup maple syrup; 2 ½ cups almond flour; ½ teaspoon baking soda; 2 tablespoons cinnamon; 1 tablespoon coconut flour; ¼ teaspoon salt; 1 tablespoon vanilla; ¼ cup coconut oil

Servings: persons

1 cup blueberries
2 eggs
¼ cup coconut milk
¼ cup maple syrup
2 ½ cups almond flour
½ teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon coconut flour
¼ teaspoon salt
1 tablespoon vanilla
¼ cup coconut oil

1
Preheat oven to 350. line or spray 12 muffins tins.
2
In a large bowl mix together almond flour, coconut flour, salt and soda.
3
combine well.
4
Make well in center and add coconut oil (melted), eggs, apple syrup, coconut milk and vanilla.
5
Mix well.
6
Fold in blueberries and cinnamon.
7
fill muffin tins.
8
sprinkle with additional cinnamon.
9
Bake 22-25 minutes.
10
Cool and enjoy!

1182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup blueberries, 2 eggs, ¼ cup coconut milk, ¼ cup maple syrup, and more.

Yes, Blueberry Muffin (Paleo) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffin (Paleo)

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