Dive into these delightful Paleo Blueberry Muffins, perfect for starting your day with a moist, fluffy burst of fresh blueberries. This classic breakfast turned healthy is perfect for the Paleo diet or anyone looking for a quick gluten-free breakfast idea.
These Paleo Blueberry Muffins are a gluten-free delight, marrying the goodness of almond flour with the natural sweetness of blueberries. This Paleo recipe offers a simplified take on a beloved breakfast muffin, ensuring a cozy morning indulgence for those following a gluten-free diet.
For those on SCD: These grain-free blueberry muffins fit perfectly into the Specific Carbohydrate Diet.
PALEO BLUEBERRY MUFFIN INGREDIENTS
- Blanched almond flour: Blanched almond flour adds a rich, nutty flavor to the muffins while providing a moist and tender crumb. It’s also a gluten-free alternative to traditional flour, perfect for those with dietary restrictions who follow a grain-free diet.
- Eggs: Eggs act as a binding agent in the muffins, helping to hold all the ingredients together. They also contribute to the structure and texture of the muffins, making them light and fluffy.
- Honey: Honey adds natural sweetness to the muffins without the need for refined sugars. It also contributes moisture, helping to keep the muffins soft and moist.
- Baking soda: Baking soda is a leavening agent that helps the muffins rise and become light and airy during baking.
- Apple cider vinegar: Apple cider vinegar reacts with the baking soda to create carbon dioxide, which helps the muffins rise. It also adds a subtle tangy flavor to the muffins.
- Sea salt: Sea salt enhances the flavor of the muffins, balancing out the sweetness and adding depth to the overall taste.
- Pure vanilla extract: Vanilla extract adds a warm and aromatic flavor to the muffins, enhancing their sweetness and aroma.
- Olive oil: Olive oil adds moisture to the muffins, keeping them soft and tender. It also contributes to the richness of the flavor profile.
- Blueberries: Blueberries add bursts of sweet and tart flavor to the muffins, as well as a pop of color. They also provide additional moisture and texture to each bite, making the muffins more enjoyable.
HOW TO MAKE PALEO BLUEBERRY MUFFINS
This section breaks down the gluten-free blueberry muffin recipe. For all of the measurements and instructions for this Paleo recipe, check the recipe card at the bottom of this post.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your oven is ready to bake your muffins to perfection.
Step 2: Prepare Muffin Tin
Line your muffin tin with muffin liners or grease it lightly to prevent sticking. This step ensures easy removal of the muffins once baked.
Step 3: Whip the Eggs
Whipping the eggs for 20 minutes incorporates air into the batter, resulting in a lighter and fluffier texture in the muffins.
Step 4: Combine Ingredients
In a large mixing bowl, combine all the ingredients except the blueberries. This includes almond flour, whipped eggs, honey, baking soda, apple cider vinegar, sea salt, vanilla extract, and olive oil. Mix them together until the texture thickens and all ingredients are well combined.
Step 5: Fold in Blueberries
Gently fold the blueberries into the batter. This step ensures that the blueberries are evenly distributed throughout the muffins, providing bursts of flavor in every bite.
Step 6: Spoon the Batter into Muffin Pan
Spoon the batter evenly into the prepared muffin pan, filling each muffin cup almost to the top. This ensures that your muffins are uniform in size and shape.
Step 7: Bake to Perfection
Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on them towards the end.
Once baked, remove the muffins from the oven and allow them to cool slightly before serving. Enjoy your delicious homemade Paleo Blueberry Muffins as a wholesome breakfast or a tasty snack any time of the day!
STORAGE TIPS
After indulging in these scrumptious SCD muffins, here are some storage tips to ensure they stay fresh:
Room Temperature Storage: Muffins can be stored at room temperature for up to 3 days in an airtight container. This is ideal for quick access and maintaining their soft texture.
Refrigeration Option: If you anticipate keeping your muffins for longer, transfer them to the refrigerator where they can stay fresh for up to a week. Remember to store them in an airtight container to prevent them from drying out.
Freezing for Future Delights: These muffins freeze beautifully! Place them in a freezer-safe container or zip-top bag, ensuring they’re well-sealed to prevent freezer burn. They can be stored in the freezer for up to 2 months.
To enjoy, simply thaw them in the refrigerator overnight or microwave them for a quick thawing option.
TIPS FOR THE PERFECT MUFFINS
Whip Eggs for Ultimate Fluffiness: For an extra light and airy texture, consider whipping the eggs separately for about twenty minutes until stiff peaks form. This will incorporate maximum air into the batter, resulting in muffins that are incredibly fluffy and tender.
Use Room Temperature Ingredients: Ensure all your ingredients, especially eggs and dairy, are at room temperature before mixing. Room-temperature ingredients blend more smoothly, resulting in a more evenly textured batter and ultimately, perfectly moist and tender muffins.
Don’t Overmix the Batter: Avoid overmixing the batter; a gentle blend ensures light and fluffy muffins. Whipping the eggs separately before incorporating prevents overmixing of all of the ingredients.
Blueberries: When it comes to blueberries, fresh is preferred, but frozen works just as well. No need to thaw them beforehand to prevent soggy muffins; simply fold them into the batter straight from the freezer.
MORE GLUTEN-FREE RECIPES
Gluten Free Paleo Pancakes for Grain Free Diets
No Sugar Added Apple Cake Low Carb & Gluten Free
Spiced Gluten-Free Banana Muffins Recipe
Easy Gluten Free Ice Cream Sandwich Cookies SCD Legal
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Did you try this recipe out? What did you think? Leave a comment below and let me know your thoughts!
SCD Blueberry Muffins Gluten Free & SCD
Indulge in fluffy and moist Paleo Blueberry Muffins, bursting with juicy blueberries and wholesome ingredients. Perfect for breakfast or a snack, these gluten-free delights are easy to make and freezer-friendly.
Ingredients
- 2 cups blanched almond flour
- 1 Cup of Blueberries
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1 1/2 Tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1 Tablespoon pure vanilla extract
- 2 Tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C). This ensures that your oven is ready to bake your muffins to perfection. Line your muffin tin with muffin liners or grease it lightly to prevent sticking. This step ensures easy removal of the muffins once baked. Whip the eggs, doing this for twenty minutes helps to make the recipe extra light and fluffy.
In a large mixing bowl, combine all the ingredients except the blueberries. This includes almond flour, eggs, honey or maple syrup, baking soda, apple cider vinegar, sea salt, vanilla extract, and olive oil. Mix them together until the texture thickens and all ingredients are well combined.
Gently fold in the blueberries into the batter. This step ensures that the blueberries are evenly distributed throughout the muffins, providing bursts of flavor in every bite. Spoon the batter evenly into the prepared muffin pan, filling each muffin cup almost to the top.
Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on them towards the end.
Once baked, remove the muffins from the oven and allow them to cool slightly before serving.
Notes
Whipping the eggs is not necessary for this recipe but it does help make a moist and fluffy gluten-free muffin. For an extra light and airy texture, consider whipping the egg separately for about twenty minutes until stiff peaks form. This will incorporate maximum air into the batter, resulting in muffins that are incredibly fluffy and tender.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 176Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 31mgSodium 153mgCarbohydrates 13gFiber 3gSugar 9gProtein 5g
The nutrition in recipes is caluculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet.
About Thirty Something Super Mom
My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.
Kelley
Wednesday 21st of April 2021
By the way, my family likes to eat Yonanas for desert (frozen bananas processed through a Yonana maker so it is like smooth, creamy ice cream.) We paired this with the blueberry muffins, and it is our new favorite treat! It is an SCD delight!! : )
Melissa
Monday 26th of April 2021
That sounds amazing Kelley, thank you for the idea. I may have to make this combo for my family soon. Thank you for sharing!
Kelley
Wednesday 21st of April 2021
Thank you for the wonderful recipe. I doubled the recipe, except added in coconut flour. After two tries, I think I found the amount that works best for me. I recommend slowly adding in the coconut flour a little at a time and stirring. As it sits, the thirsty coconut flour will continue to soak up the moisture. When I doubled the batch, I still did not quite need a full cup of coconut flour. (When not doubling the batch, I would only need about a half cup of coconut flour.) It continued to soak up the moisture and I lost the consistency I wanted, so I slowly added a half can of full fat coconut milk and a tablespoon of melted butter. I continued folding it all together until it was as wet as I wanted it. 25 minutes in the oven at 350 degrees, and 18 full size muffins came out perfectly. So delicious and the whole family loved them. I added more berries for my berry loving family. They are berry good! ; ) Thank you!
Melissa
Monday 26th of April 2021
You are welcome and thank you for the update. I am so glad that you liked the recipe and that your adjustments worked out well. Thank you for taking the time to comment and let me know how it worked out for you.
Maggie.
Wednesday 14th of October 2020
Hi Melissa, I am new to the SCD and this recipe was my 2nd attempt to bake something nice (my first attempt was a disaster). These were absolutely lovely, full of flavour moist & sweet. Quick to make very little effort for so much reward. Thanks I will definitely be making again.
Melissa
Tuesday 20th of October 2020
That's awesome Maggie. Thank you so much for letting me know and for giving my recipe a try. Always happy to hear good results and I hope that SCD helps you on your healing journey.
Amy
Friday 20th of April 2018
Stunning! These little bites are perfect with scrambled eggs. I baked one tray of mini-muffins and spread the rest of the batter in a thin layer in a 7x11 Pyrex baking dish. The bites are perfecto. I'd take them to a non-SCD party. The dish is delicious, too, but it's crumbly so the presentation is not as pretty. I will enjoy this recipe again! Thanks
Melissa
Tuesday 24th of April 2018
That is fantastic! Thank you for stopping by and letting me know, I love to hear how these recipes work out for other people on SCD.
Dana Rodriguez
Monday 27th of February 2017
These look so good. Blueberries are one of my favorites. Thanks for the recipe!