Paleo Blueberry Muffins – Satisfying and nourishing, these blueberry muffins are the perfect grab-n-go breakfast. Lightly sweetened with a nice burst of juicy berries, these blueberry muffins are so simple to make and you’ll never believe they’re gluten-free and Paleo!
Photo credit: © Eatwell101.com
Ingredients list for the paleo blueberry muffins
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon, optional
- 4 large eggs
- 2 medium overripe bananas, mashed
- 1/4 cup maple syrup, honey, or agave nectar
- 1/3 cup grass-fed butter, softened
- 1 cup fresh or frozen blueberries
For the lemon icing:
- 1/4 cup coconut butter, melted
- 1/4 cup almond milk or coconut milk, unsweetened
- 1 tablespoon granulated sweetener of your choice
- 3-4 teaspoon lemon juice
- Lemon zest, finely grated
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the paleo blueberry muffins: Preheat your oven to 400°F (200°C) and grease a 10-12 count muffin tray or line with muffin liners.
2. Sift the dry ingredients (coconut flour, baking powder, salt, cinnamon) into a large mixing bowl. In a separate bowl, combine eggs, mashed bananas, softened butter, and honey (or maple syrup) until fully incorporated. Fold the dry ingredient into the mixture, and mix gently until fully combined and smooth.
3. Add the blueberries to the batter and transfer them to the lined muffin tray. Bake the muffins for 18-20 minutes, a toothpick should come out clean when done.
4. In the meantime, in a small mixing bowl, add your melted coconut butter and whisk with all the ingredients until you obtain a silky texture.
5. When done, remove the muffins from the oven, allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool down completely. Once cooled, drizzle iced lemon glaze over the paleo blueberry muffins and sprinkle with more lemon zest if you like. Enjoy!
Photo credit: © Eatwell101.com
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