Recipe: Paleo Blueberry Muffins (gluten free, using almond flour, coconut oil and coconut milk)

PALEO BLUEBERRY MUFFINS

"Back in the day, I was quite the baker. I loved making several dozen muffins using my family's favorite blueberry muffin recipe to share with friends in high school. Enter Paleo, and my desire to bake, my experimentation with baking, and my arsenal of baking supplies dwindled significantly. I just didn't have the desire to bake a lot of treats, and I knew I was healthier for it (as were my friends). However, blueberry muffins still call my name every once in a while, and this recipe is the answer to that." -Julie



3 cups almond flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup coconut oil, melted slightly
1/4 cup coconut milk
2 tablespoons honey or maple syrup, (optional)
3 large eggs
1 1/2 cups fresh blueberries (or frozen*)

Preheat your oven to 375 degrees F. Line a cupcake pan with 12 paper liners.

In a large bowl, combine almond flour, baking soda, salt and cinnamon until well combined. Mix in all remaining ingredients except blueberries.

Gently fold in the blueberries. Carefully spoon batter into the muffin pan, filling up each cup about 3/4 full.

Bake for 20-25 minutes or until a toothpick inserted into the middle of each muffin comes out clean.

*While frozen blueberries often times have a lot more flavor (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter.

Makes 12 muffins
Adapted from source: Quick & Easy Paleo Comfort Foods by Charles and Julie Mayfield