These healthy and tasty Paleo blueberry muffins are packed with juicy blueberries and sweetened with maple syrup. They are made with almond and coconut flour. Theyre ideal as a quick snack or for breakfast.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
When the oven reaches 350 degrees Fahrenheit 175 degrees Celsius, line a muffin tin with paper liners
Mix the almond flour, coconut flour, baking soda, and salt in a big bowl
Beat the eggs in a separate bowl and stir in the vanilla extract, melted coconut oil, and maple syrup
Mix the wet ingredients thoroughly with the dry ingredients
Fold in the blueberries gently
Pour the mixture into each muffin liner, filling it to about 3/4 of the way
When a toothpick inserted into the center comes out clean, bake for 20 to 25 minutes
After five minutes of cooling in the muffin tin, move the muffins to a wire rack to finish cooling
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