Blueberry Muffins

Yield: 10 Muffins

IMG_6321

Ingredients:

Flax eggs:

1 tablespoon plus 11/2 teaspoons ground flax seeds

1/4 cup plus 11/2 teaspoons water

Batter:

Dry ingredients:

2 cups almond flour

1 tablespoon plus 11/2 teaspoons polenta

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Wet ingredients:

1/4 cup oil (such as refined coconut oil) or ghee, melted

1/4 cup maple syrup

1/2 teaspoon vanilla extract

zest of 2 lemons

1 tablespoon plus 1 1/2 teaspoons lemon juice

Mix-ins:

3/4 cup fresh (or frozen) blueberries

Directions:

Preheat oven to 350*F and line a muffin pan with parchment paper muffin cups.

Prepare you flax eggs but mixing the water and ground flax seeds together and setting aside for 15 minutes in the fridge.

In a medium bowl, whisk together the dry ingredients.

In a separate bowl, whisk together the wet ingredients, including the flax eggs.

Pour the wet ingredients into the dry ingredients and mix until combined.

Fold the blueberries into the batter and scoop into the muffin cups using a 1/4 cup measure and filling each cup about 2/3 -3/4 the way up.  The batter should make about 10 muffins.

Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when you press it.

Let cool.

These are best when eaten at room temperature.

Enjoy as breakfast, brunch, snack, afternoon tea treat, or even dessert!

5 from 1 reviews
Paleo Blueberry Muffins
 
Sherri:
Recipe type: Blueberry Muffins
Cuisine: Paleo, Vegan
Serves: 10 muffins
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Ingredients
  • Flax eggs:
  • 1 tablespoon plus 11/2 teaspoons ground flax seeds
  • ¼ cup plus 11/2 teaspoons water
  • Batter:
  • Dry ingredients:
  • 2 cups almond flour
  • 1 tablespoon plus 11/2 teaspoons polenta
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Wet ingredients:
  • ¼ cup oil (such as refined coconut oil) or ghee, melted
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • zest of 2 lemons
  • 1 tablespoon plus 1½ teaspoons lemon juice
  • Mix-ins:
  • ¾ cup fresh (or frozen) blueberries
Directions
  1. Preat oven to 350*F and line a muffin pan with aluminum foil baking cups (paper will work, but it will stick more).
  2. *Alternately, grease your muffin pan and line the bottom of each cup with a perfectly fitting circle of parchment and then brush the top of the parchment with your grease of choice.
  3. Prepare you flax eggs but mixing the water and ground flax seeds together and setting aside for 15 minutes in the fridge.
  4. In a medium bowl, whisk together the dry ingredients.
  5. In a separate bowl, whisk together the wet ingredients, including the flax eggs.
  6. Pour the wet ingredients into the dry ingredients and mix until combined.
  7. Fold the blueberries into the batter and scoop into the muffin cups using a ¼ cup measure and filling each cup about ⅔ -3/4 the way up.  The batter should make about 10 muffins.
  8. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when you press it.
  9. Let cool.
  10. These are best when eaten at room temperature.
  11. *If you greased the pan instead of using baking cups, let the pan cool for at least 30 minutes before you remove the muffins from the pan.  Start by sliding a butter knife, or toothpick, around the perimeter of each muffin and then carefully pop it out.
  12. Enjoy as breakfast, brunch, snack, afternoon tea treat, or even dessert!