Paleo Blueberry Muffins Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 muffins
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Calories
213 kcal
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Course
Breakfast
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Cuisine
North American
Paleo Blueberry Muffins Recipe
Description
The Paleo Blueberry Muffins Recipe features mashed ripe bananas mixed with almond flour and eggs, producing moist muffins with a tender texture. Coconut oil adds fat for richness, while lemon juice and zest lend a subtle citrus note that complements the fresh blueberries folded into the batter. Baking at 350 degrees ensures the muffins rise well with a golden crust and a soft interior speckled with bursts of sweet berries.
The resulting muffins balance fruity sweetness and nutty almond flour flavor, suitable for breakfast or a wholesome snack. The lemon elements freshen the taste, making the muffins feel light despite their density from almond flour and banana. A muffin liner helps keep the muffins intact, easing removal after cooling.
For best results, thaw and drain frozen blueberries fully if used to prevent sogginess. Allow muffins to cool completely before removing liners to avoid sticking. The recipe yields a dozen muffins, convenient for sharing or storing.
Ingredients
- 2 tablespoons coconut oil melted
- 4 medium banana ripe
- 4 large egg
- 2 tablespoons lemon juice from ½ lemon, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- 2 cups blueberries divided (see notes, fresh
Instructions
- Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
- In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries.
- Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.
Notes
- Use fresh or fully thawed and drained frozen blueberries to maintain muffin texture.
- Allow muffins to cool completely before removing liners to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 213kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 212mg | 9% |
| Potassium | 187mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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