Recipe: Paleo Blueberry Muffins (or any berry!)

Tweet

I love muffins. They're no fuss, easy to make, easy to store and freezer friendly so you can make a big batch and freeze them to defrost and enjoy later. 

My first foray into muffin making as a child was using packet mixes. My Mum wasn't a baker so the only baking I tended to do involved packet mixes until I learnt how to bake myself. 

I can remember baking blueberry muffins with cans of blueberries that came with the packet. Carefully draining the bright purple juice without getting any on my clothes. 

But today? The only muffins I make are from scratch - and I pinky promise you they're just as easy - if not easier than a packet mix. 

Tweet

You need just one mixing bowl to make these muffins and after throwing all the ingredients together - all you've got to do is wait for them to bake. 

The hardest part of the whole recipe is having the patience to let them cool... but let's be real... there have been plenty of times where I've scooped them out fresh from the oven, not caring that they broke up a little bit because they were going straight into my mouth.

Judge me all you want, friends... I am sure once you smell these baking you'll do the same. 

Tweet

Even if you're not on a paleo diet or needing gluten free recipes, you'll still fall in love with these muffins - especially when you find out they can be made with any kind of berry you like. 

They taste almost like friands thanks to the almond meal and almond butter they contain and they are secretly really healthy. Free from grains, refined sugar and made with whole food ingredients - it's a recipe that's totally healthy enough for breakfast!

So let me share the recipe with you >> 

Tweet

Easy Paleo Blueberry Muffins Recipe

makes 10 muffins that are gluten free, grain free, refined sugar free, 

paleo, peanut free, soy free, clean eating friendly and delicious!

2 eggs 

1/3 cup (80g) natural almond butter

1/2 cup (120g) unsweetened applesauce 

1/3 cup (100g) honey 

1 cup (100g) almond meal/almond flour 

2 tbsp (15g) coconut flour 

1/2 tsp baking soda 

1 cup (150g) blueberries, fresh or frozen - see below 

• Preheat  your oven to 180C/355F
• Grease and/or line a muffin tin and set aside. Note: you will want to make sure you grease your muffin tins will as they will stick a little if you're not careful.
• In a medium mixing bowl, combine your eggs, almond butter, applesauce and honey until smooth. 
• Add in your almond meal, coconut flour and baking soda and mix until combined.
• Stir through your blueberries until mixed through. Note: If you're using frozen blueberries, only get them out of the freezer just before you're going to mix them through. If they defrost too much they may turn your batter a purple/grey colour!
• Spoon your muffin mixture into your prepared tins, filling about 3/4 full. 
• Place your muffin tray into the oven and bake for 15 minutes.  After 15 minutes, place a piece of foil over the top of your muffin tray and continue baking for 10-15 minutes or until your muffins are firm to the touch and a skewer inserted into the middle removes without any raw dough. If you use frozen blueberries, you'll probably need the 15 mins + 15 mins - but if using fresh blueberries you'll likely need a little less time. 
• Allow your muffins to cool completely in the tins before carefully removing by sliding a knife around the edges and carefully popping them out. 
• These muffins will keep in an airtight container in the fridge for 2-3 days or can be frozen to defrost and enjoy later on. 

But tell me, what's your favourite muffin flavour? 

And what's one baked good you can't resist fresh from the oven? 

For me it's chocolate chip cookies... EVERY SINGLE TIME I will almost certainly burn my mouth by eating a cookie the second I put the tray on the bench 😂

This post may contain affiliate links.