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Paleo Blueberry Muffins (gluten-free)

Paleo Blueberry Muffins (gluten-free)

These Paleo Blueberry Muffins are moist, fluffy, and oh so flavorful! They make the perfect breakfast or snack for anytime of day. 

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Every time I go to the farmer's market on Saturdays, I tend to get a little overexcited about all the organic, fresh produce. Anyone else stock up when the blueberries are on sale? Just me? 

Before I went on vacation a couple months back, I had bought LOADS of blueberries at the farmers market just the day before I had to get on the plane. Yes, we all have goals that we’re reaching for. Mine are to start meal prepping and not buying too much food at once. I hoarded food for years, and guess I'm still learning how to live more in the moment and trust that there's enough food. It’s tough though! 

Anyways, back to the blueberries. I had about 1 pound, and there was no way I was going to eat all of that in just one day. So I stuck em' in the freezer with the idea of using them up some day. 

I honestly didn't know what I was going to do with them, as baking with them wasn't even a thought back then. I was still in a 'fear phase' that I was going to eat the entire recipe, but finally overcame that fear when I started baking again! I'm quite proud of that. 

So, baking fear overcome, you can't even imagine just how excited I was to create something with these frozen blueberries. The first thought that popped into my head was blueberry muffins, because boy, do I love me a good blueberry muffin. 

I didn't want to be typical and whip up a standard batch though; I wanted it to be a learning experience in someway; a challenge. I figured since I don't have that many paleo recipes on my blog, I'd make Paleo Blueberry Muffins!

It was actually my first time baking with arrowroot starch, and I've gotta say it was a huge success. I had tried making Paleo Blueberry Muffins with just almond and coconut flours a couple weeks back, and they were by far not as fluffy and moist as this batch. 

Definitely going to be keeping this recipe in my rotation, because these muffins make the perfect snack, and I can't wait to incorporate them into an upcoming breakfast!

Hope you love these just as much as I do. 

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Paleo Blueberry Muffins (gluten-free)

Yields 10 muffins
Prep Time 10 min
Bake Time 25 min
Total Time 35 min

These Paleo Blueberry Muffins are moist, fluffy, and oh so flavorful! They make the perfect breakfast or snack for anytime of day. 

Ingredients

dry:

  • 3/4 cup blanched almond flour (68g)

  • 1/2 cup arrowroot starch (60g)

  • 1/4 cup coconut flour (28g)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

wet:

  • 1 teaspoon vanilla

  • 1/4 cup pure maple syrup (75g)

  • 2 tablespoons melted coconut oil (24g)

  • 2 large eggs

  • 1/2 cup unsweetened almond milk (120mL)

  • 1 cup blueberries, fresh or frozen (120g)

Instructions

  1. Preheat oven to 350˚F (180˚C) and grease 10 muffin cups with coconut oil or cooking spray.

  2. In a large bowl, mix together the dry ingredients, and set aside.

  3. In a separate large bowl, whisk together the vanilla, maple syrup, coconut oil, eggs, and almond milk.

  4. Add the dry ingredients to the wet mixture and stir, just until combined.

  5. Fold in the blueberries until well incorporated.

  6. Scoop batter into greased muffin cups, and bake for 24-26 minutes, or until toothpick inserted in center of one of the muffins comes out clean.

  7. Let the muffins cool for at least 10 minutes in the tin, then transfer them to a wire rack to cool completely.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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