Grain Free Blueberry Muffins Recipe
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I used a recipe on the Organic and Thrifty site as inspiration. It looked pretty close to what I was looking for. I made adjustments based on my experiences baking Paleo baked goods. For example, I don’t like to use honey for cooking as it is not a healthy practice. It’s rather amazing to me that so many Paleo recipes recommend this! It’s highly doubtful hunters and gatherers made baked goods let alone destroyed their enzyme and probiotic rich, antibiotic honey by cooking it!
The resulting creation made with almond meal flour is absolutely delicious, especially when you plop a big slab of pastured butter on top of each half! I’m sure this will be a regular in our home from now on.
No Grain Blueberry Muffins Recipe
Easy recipe for homemade grain free blueberry muffins made with healthy fats and other whole ingredients that your family will swear is made with wheat flour!
Ingredients
- 2.5 cups almond flour
- 3 Tbl butter
- 1/4 cup date syrup
- 3 eggs preferably pastured
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 pinch sea salt
- 1 pint blueberries preferably organic and in season locally
- 1 Tbl banana flour optional, to add resistant starch
Instructions
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Mix all the ingredients together in large mixing bowl until smooth.
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Fill muffin cups with batter. If using aluminum muffin pans, be sure to line them with unbleached paper muffin cups.
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Bake at 325 F/ 163 C for about 30 minutes or until muffins are cooked through and slightly browned on top.
More Grain Free Recipes!
If you love this paleo blueberry muffin recipe, try these other low to no grain recipes too!
- Lemon poppyseed muffins
- Paleo banana muffins
- Banana flour muffins
- Almond flour pizza crust
- Coconut flour pizza crust
Sarah, The Healthy Home Economist
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.
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