Description
These Paleo Blueberry Muffins are a delicious, gluten-free treat made with wholesome ingredients like cassava flour, fresh blueberries, and natural sweeteners. Perfect for a healthy breakfast or snack, they combine moist texture with a subtle sweetness and a burst of juicy blueberries, all while adhering to paleo dietary guidelines.
Ingredients
Wet Ingredients
- 1-2/3 cups fresh blueberries
- 1/3 cup avocado oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup applesauce
- 1/2 tsp apple cider vinegar
Dry Ingredients
- 2/3 cup coconut sugar
- 1-1/2 cups cassava flour (sifted preferred)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tray with muffin liners to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine avocado oil, eggs, vanilla extract, applesauce, and apple cider vinegar. Whisk until smooth and well blended.
- Mix Dry Ingredients: In another bowl, sift the cassava flour if possible to remove clumps, then add coconut sugar, baking soda, baking powder, and salt. Stir these dry ingredients until evenly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Gently mix together until just combined, being careful not to overmix; small lumps from the flour are acceptable.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute them without crushing.
- Fill Muffin Trays and Bake: Scoop the batter into the prepared muffin liners, filling them almost to the top but leaving a little space. Bake in the preheated oven for 15–20 minutes, or until a knife inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tray for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best texture, sift cassava flour to avoid clumps.
- If you don’t have avocado oil, you can substitute with melted coconut oil or another neutral oil suitable for paleo baking.
- Applesauce adds moisture and natural sweetness; ensure it is unsweetened.
- Do not overmix the batter to keep muffins light and fluffy.
- Fresh blueberries are preferred, but frozen can be used if thawed and drained.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
