I have been perfecting this recipe ALL summer and finally created the perfect blueberry muffin! These muffins are light, fluffy, and moist all at the same time; not to mention absolutely exploding with delicious blueberry lemon flavor! Trust me this is THE Paleo blueberry muffin recipe, you won’t even realize you are eating a Paleo muffin!
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- 2 cups super fine almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 eggs, beaten
- 1/2 cup honey
- 1/4 cup unsweetened almond milk
- 1/4 melted coconut oil, cooled
- 1/3 cup lemon juice
- 2 tsp vanilla extract
- 1 cup fresh (not frozen) blueberries
- 1/2 cup dried blueberries
- 2 tbsp lemon zest
- 2 tbsp poppyseeds
- Optional: top with coconut sugar and honey roasted sliced almond
- Preheat oven to 350 degrees and line a muffin tin with liners or spray with coconut oil.
- In a medium bowl combine all dry ingredients – whisk together 2 cups almond flour, 1/2 cup coconut flour, 1/2 cup tapioca flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp sea salt.
- In a large bowl combine all wet ingredients – mix together 3 beaten eggs, 1/2 cup honey, 1/4 cup unsweetened almond milk, 1/4 cup cooled melted coconut oil, 1/3 cup lemon juice, and 2 tsp vanilla extract.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Fold in 1 cup fresh blueberries, 1/2 cup dried blueberries, 2 tbsp lemon zest, and 2 tbsp poppyseeds.
- Scoop about 1/4 cup of batter into each muffin liner, filling each one to the top.
- Optional, but highly recommended: sprinkle coconut sugar and honey roasted almonds on top. This will create a brulee effect on top of your muffins due to the sugar and will give the tops a little crunch.
- Bake at 350 degrees for 25 minutes or until toothpick comes out clean. Tops should be a light golden brown.
- Remove from oven and allow to cool in muffin tins for at least 10 additional minutes to fully set. Enjoy alone or with lemon curd – my personal favorite for an extra lemony punch of flavor!
**Note on using dried blueberries: I originally used these because I didn’t have enough fresh blueberries, however, I honestly think this is key in creating the perfect blueberry muffin. It gives the muffins the blueberry flavor, without all of the extra moisture that you get from fresh blueberries. Mixing the two together gives the perfect balance to create a fluffy texture.
**Recipe makes 12 muffins
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