Blueberry Muffins (Paleo)



  • Blanched almond flour, 2 cups
  • Coconut flour, ½ cup
  • Baking powder, 1.5 teaspoons
  • Fructose, ½ cup
  • Dash of salt
  • Dairy-free butter, 60g (2 oz)
  • Three eggs
  • Unsweetened almond milk, ½ cup
  • Vanilla bean extract, one teaspoon
  • Blueberries, 100g (3.5 oz.)

Servings: 12


  • Prep a muffin pan by greasing each cup or adding paper baking cups.
  • Heat the oven, and bring it up to 350 degrees Fahrenheit.
  • Mix thoroughly in a mixing bowl and combine the sugar, dairy-free butter, and vanilla bean extract.
  • Combine the coconut flour, blanched almond flour, baking powder, and dash of salt in the mixing bowl, stirring well.
  • Combining well after each addition, incorporate the eggs and almond milk.
  • Fold the blueberries into the mix.
  • Equally, divide the muffin batter into the muffin cups, then bake for approximately 30 minutes, or when a cake tester comes out clean.