If you are looking for some great blueberry Paleo muffins, look no further! These All Seasons Blueberry Muffins are fluffy, light, soft pillows of blueberry goodness. I really don’t have a bad thing to say about them, except for how fast they disappear. Which isn’t the worst thing, since they are made of non-processed, all natural ingredients. These certainly are my new favorite sunny day muffin.
I wanted to call this post “Summer Blueberry Muffins”, but then I thought, no, I’d want these in the winter too, and in the fall… annd in the spring. Really, I’d want these anytime. They are just so good.
So, I have to admit, I used my Carrot Cake Breakfast Recipe as inspiration for the base of the muffin. I’ve been experimenting with lots of different types of muffins and the texture of those came out the best. So, I added a little bit of this and a little less of that and out came these All Seasons Blueberry Muffins! I added some lemon juice, but the flavor isn’t really pronounced.
If you do want more of a lemon blueberry muffin, I’d recommend adding lemon zest to the batter. I have a hard time making zest, so I didn’t add it here. Does anyone know how to make lemon zest more easily? With a knife? Or is there a better way that I have not discovered yet?
As I do with many of my recipes, I tested these out with my nonpaleo friends and told them to tell me the honest truth. They loved them, phew! My one friend that really loves my Carrot Cake Breakfast Muffins said that these are her new favorites.
They are so moist and flavorful! It really is hard to eat just one, good thing they are around 160 calories a muffin!
- ¾ cup almond flour
- ½ cup coconut flour ( I like Nutiva Organic for quality and price)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp slat
- 2 eggs
- ½ scant cup honey
- 4 Tbs lemon juice
- 1 tsp vanilla
- ¼ cup coconut milk
- 2 Tbs melted coconut butter
- 1 mashed banana
- 1 cup blueberries
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
- In bowl #1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt, with a fork. Set the bowl aside.
- In bowl #2, mix the eggs, honey, vanilla, lemon juice and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
- Put bowl #1 into bowl #2 and mix with an electric mixer, until blended.
- Fold in the blueberries softly, making sure not to break them.
- Bake for 30 minutes, making sure to switch the direction of the pan half-way through baking.