Description
These paleo blueberry muffins are made with almond flour, sweetened with coconut sugar and studded with fresh blueberries.
Ingredients
Scale
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca flour (60g)
- 1/4 cup coconut flour (25g)
- 1/4 cup coconut sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup yogurt (I used almond milk yogurt)
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with 12 muffin liners, set aside.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.
- In a separate bowl, whisk together eggs, yogurt, almond milk and vanilla extract.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Fold blueberries into the batter.
- Pour batter into lined
muffin pan, filling each cup nearly to the top. Optional: top with extra blueberries. - Place muffins in oven and bake at 350 degrees for 25-30 minutes.
- Remove from oven and cool on wire cooling rack.
- Store in a sealed, air-tight container in the fridge up to one week.
muffin pan, filling each cup nearly to the top. Optional: top with extra blueberries.