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Blueberry Muffins

Course: Dessert, Snack
Cuisine: American
Keyword: blueberry muffin, blueberry muffins, muffin, muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Author: Bobby Parrish

Gluten and dairy free blueberry muffin recipe that is easy to make.

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Ingredients

For the muffins:

Dry team

  • 2 cups paleo baking mix we use bob's red mill (recipe in notes)
  • zest of 2 lemons
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet team

  • 4 eggs
  • ½ cup plus 1 tablespoon maple syrup
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (or 1 cup frozen)

For the topping

  • 1/2 cup pecan chopped
  • 1/3 cup unsweetened shredded coconut flakes
  • 1 tablespoon maple syrup

Instructions

  1. Make the topping for the muffins by adding the chopped pecans, coconut flakes, and maple syrup to a bowl. Mix well and set aside.

  2. Preheat oven to 325°F.

  3. In a large bowl, mix the dry ingredients and whisk to combine.

  4. In a separate bowl, mix the wet ingredients (except for the blueberries) and whisk for 30 second using a wire whisk.

  5. Add the wet mixture to the dry mixture and mix well. Rinse the blueberries in water then coat with some of the paleo flour mix. Add to the muffin batter and gently stir.

  6. Add muffin liners to a tray and fill almost to the top. Add some pecan crumble to the top of each muffin and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool and enjoy!

Recipe Notes

If you can't find bob's red mill paleo baking flour mix, you can make it! Mix together these ingredients and you are set.

  • 2 cups almond flour
  • 1 cup arrowroot starch
  • 2/3 cup coconut flour
  • 1/3 cup tapioca starch