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Recipes

Blueberry Muffins So Good You’d Never Know They Were Paleo

This article is written by a student writer from the Spoon University at Auburn chapter.

For Christmas, my grandmother gave me a cookbook of all the favorite family recipes. When I found this one in there, I was so excited to try it. I was just diagnosed with celiac disease (meaning I can’t have gluten) about a month ago, and since then I’ve been on the hunt for gluten free versions of my favorites. These are a winner! 

Paleo Blueberry Muffins

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesServings:16 servings

Ingredients

Instructions

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    Preheat oven to 350° F. Coat your muffin tins with a non-stick spray (I used PAM). Also, organize all your delicious paleo ingredients to ensure you have everything.

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    In a large bowl, combine almond flour, walnuts, ground flaxseeds, cinnamon, baking powder and salt and stir thoroughly until combined.

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    Combine eggs, applesauce, oil, and coconut milk in a large measuring cup. After combining these ingredients together, make a well in the dry ingredients and slowly pour the wet ingredients into the dry.

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    Once the wet and dry ingredients are fully combined, you can begin to gently fold in the blueberries.

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    Spoon the mixture into the greased muffin tins. The consistency of the batter will be a lot thicker than your typical muffin batter, but this is to be expected. Bake for 40-45 minutes or until toothpick comes out clean.

  6. Allow to cool at least 20 minutes before removing from muffin tins. The consistency of the muffins resembles more of a scone and is a lot more dense than a normal muffin u002du002d but DELICIOUS! I added a pat of butter to mine when they were hot and it was perfect.

Editorial Director