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Wild blueberry Muffins (Paleo)

tinhateats
Blueberry muffins: the gold standard of breakfast treats. But let's face it, most recipes are packed with refined sugars, dairy, and gluten. Not anymore! Today, I'm sharing my secret to the perfect muffin: Wild Blueberry Muffins that are not only delicious but also paleo, dairy-free, and gluten-free. These muffins are bursting with juicy blueberries and have a tender crumb that will blow your mind. Trust me, you won't believe they're healthy!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins

Equipment

  • 12 Cup muffin tin plus liners
  • 1 mixing bowl
  • 1 Whisk

Ingredients
  

  • 3 Ripe Bananas
  • 1/2 cup Coconut sugar or Maple Sugar
  • 3 Eggs
  • 1 cup Almond flour
  • 1/2 cup Coconut flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1.5 cup Frozen wild blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line muffin tins with liners.
  • In a large bowl, mash bananas, add coconut sugar, eggs and vanilla extract. Mix until well incorporated.
  • Add in your remaining dry ingredients, almond flour, coconut flour, tapioca flour, baking soda and baking flour, and salt. Mix until well incorporated.
  • Gently fold in your frozen blueberries (If you overmix the batter will be purple).
  • Bake for 22-25 minutes.

Notes

*Notes: Using frozen wild or regular blueberries adds more moisture which is why there is no oil or butter added to this recipe. If you choose to add fresh blueberries I recommend adding 1/4 cup avocado oil to the batter.
Keyword Blueberry, Muffins, Paleo, wildblueberry
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