These grain-free paleo blueberry muffins have become one of my go-to breakfast options since the recipe comes together in the blender and cleanup is a breeze!
If you follow a grain-free lifestyle, for allergy reasons or by choice, you know that it can be difficult to find recipes that include easy to find ingredients; and when you do, they often “taste funny” to the kids and you end up eating the batch yourself.
But not with this recipe. This is one grain-free paleo approved recipe that both kids and adults devour. Of course, if you need more inspiration on how to reduce grains from your family’s diet, my third cookbook, The Best Grain-Free Family Meals on the Planet, helps you do just that: add more fresh foods to your meals without feeling like you are missing out on something.
Back to these muffins. They come together in a matter of minutes using your blender or food processor. The recipe has no refined sugars either, so it’s one you can eat if you are following a clean diet as well. Oh, and little ones love to help out making these too, so check out how easy they are to make in this quick video.
Whether you use fresh or frozen blueberries doesn’t matter. In fact, you can use strawberries, peaches, pears, or even chocolate chips! Or, for a “plain” look and feel to a yellow cake cupcake, you just leave it all out and enjoy!
What type of fruit do you love to add into your muffins?
Grain-Free Paleo Blueberry Muffins
- ½ cup plain whole milk yogurt, or canned coconut milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey, or maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1 ¾ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup blueberries or strawberries
- Preheat oven to 350F and line muffin pan with 8 liners.
- Place yogurt, melted butter, honey (or maple syrup), vanilla, and apple cider vinegar into a blender. Blend just until combined.
- Add almond flour, baking soda, and salt to the wet mixture and blend. The batter will be very thick, so you might need to wipe the sides with a spatula.
- Add the eggs to the thick batter and blend, just until everything is combined. If you over mix, the muffins won’t be tender.
- If you are adding blueberries to these muffins, transfer batter into a bowl and fold in the berries. Then, distribute batter evenly into the 8 muffin cups.
- Bake in the preheated oven for 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.