Recipe

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

By Delaney Burst at Auburn University

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

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 16
Ingredients
  • 1 cup blueberries
  • 2 cups almond flour
  • 1 cup chopped walnuts or pecans
  • 2 tbsp. ground flaxseeds
  • 1 tbsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 2 large eggs
  • 1 cup unsweetened apple sauce
  • 1/2 cup melted coconut oil
  • 1/4 coconut milk or any nut milk

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 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 -- but DELICIOUS! I added a pat of butter to mine when they were hot and it was perfect.