blueberry muffins (grain/gluten/dairy free, paleo)

Soooo…. I’ve never really been a huge fan of blueberries.

They’re just not sweet enough for this girl.  Unless of course they’re baked with tons of sugar and stuffed into a muffin.  Then I am so down with blueberries.  Same with rhubarb and raspberries.  Add a bit (or a lot) of sugar to them and I’ll devour them!

Remember when I said I was conquering my sugar addiction? Ha! Sorry friends, still craving it daily.  That’s kind of how these muffins came about.  I couldn’t get those damn chocolate costco muffins out of my head! Then I saw blueberries at the store… and all of a sudden I just had to have a blueberry muffin.

A real blueberry muffin, not a mushy, bland, “healthy” muffin.  I wanted a muffin with texture and flavor, no gluten or other grains, low in sugar, and some actual nutrients.  Asking too much?

Nope!!!! These are closer to the real deal than I could have dreamed of.  Make them, try one, and don’t blame me for your newfound muffin obsession 🙂

Blueberry Muffins

3 eggs, at room temperature

1/4 cup palm shortening or coconut oil, melted

1/3 cup pure maple syrup

1 tsp vanilla

1 cup almond flour/meal

3 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp lemon zest

3/4 cup fresh blueberries

Preheat oven to 350.  Either line muffin tins with paper liners or place silicon liners on a baking sheet.

In a large mixing bowl combine eggs, the melted shortening, the maple syrup, and vanilla.  Mix in the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and lemon zest.  Gently stir in the blueberries and let the batter sit for about 5 minutes (allows it to thicken).

Fill each muffin cup about 3/4 full.  I was able to get 9 muffins out of this recipe.  Bake for about 18-22 minutes, until a toothpick comes out clean when inserted into the middle of a muffin and they are golden brown on top.  Remove from oven and let cool.

When using the silicon liners I like to remove the muffins from the liners and place on a cooling rack as soon as I can do so without burning my fingers.  When using paper liners I like to remove them from the pan and place on a cooling rack as soon as possible.  I find this helps avoid steaming the muffin bottoms.

Enjoy!!! (and try not to eat them all 🙂 )