Whether you are looking for a quick and healthy breakfast or an on-the-go snack, these delicious paleo blueberry muffins are the perfect paleo goodie for those of living a fast-paced and fit life.
Fill these paleo muffins with your favorite fruits…
The great thing about these muffins (besides the taste) is the way that you can easily make them your own to fit your tastebuds. Not a fan of blueberries? Not to worry, you can easily substitute most of your favorite fruits. Bananas, apples, raspberries, strawberries, pear, peach, plum…take your pick. They all add nutrients and that naturally sweet flavor that we all love. All of these fruits hold up well in this muffin batter, so have at it!
To crumb or not to crumb…
Some people LOVE a little crumb topping on their muffins. Most toppings are filled with sugar, though. I’ve come up with a simple and tasty topping that won’t send your body into full blown sugar panic. It’s a combination of coconut sugar and nut topping. You can choose your favorite nuts but I like to use almonds on mine. Just add your nuts and coconut sugar to a small food processor to make the crumble. Adding small dollops of ghee also brings the crumble together but is not necessary. You can add the ghee directly into the food processor to mix in with the nuts and coconut sugar or add on top of the topping once it’s added to the muffins. Totally up to you.
I hope you enjoy these moist and delicious paleo muffins as much as I do!
Heat oven to 350° F. In a large sized bowl, whisk together almond flour, lemon zest, baking soda, and salt. Using a stand mixer with a whisk attachment, whisk eggs on medium-high until foamy (about 1-2 minutes). While whisking on medium-low, add lemon juice, maple syrup, oil, and vanilla until incorporated. Using a spatula, fold the wet ingredients into the dry ingredients until combined. Do not overmix. Add blueberries (or fruit of your choice) and fold into batter until combined. In a muffin tin, place cupcake/muffin liners. Divide batter into muffin cups. **If using a crumb topping: grind the almonds and coconut sugar (and ghee, if using) together using a small food processor. Divide crumb topping onto the muffin tops. Bake muffins for 25 minutes or until the tops are golden brown. Remove from the oven and cool in the tin for 5 minutes. Remove from muffin tin and cool on a rack.Paleo Blueberry Muffins
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Looking for some other healthy breakfast ideas similar to these paleo blueberry muffins…
Check out these delicious recipes:
Low Carb Lemon Ricotta Pancakes from Noshin’ and Num Nums
Low Carb Blueberry Muffins (Keto) from Noshin’ and Num Nums
Paleo Banana Nut Muffins from Bakerita
2 Comments
jentowkaniuk
April 23, 2020 at 10:23 amOh I always like to crumb! Great tip to mix ghee with the coconut sugar and nuts. I can smell these baking now (in my head) and I can’t wait to try them!
Allison
April 23, 2020 at 12:57 pmThese look so delicious!!! Can’t wait to make these on Saturday morning!