Paleo Blueberry English Muffins
Satisfy your cravings for a wholesome breakfast or snack with these delectable Paleo Blueberry English Muffins! Made with nutrient-rich almond and coconut flour, these grain-free muffins are both hearty and tender, offering the perfect balance of fluffiness and structure. Lightly sweetened with honey and bursting with juicy fresh blueberries, they’re baked to perfection in just 20 minutes. With a touch of vanilla and a splash of almond milk, these paleo-friendly muffins are free from gluten, dairy, and refined sugar, making them a guilt-free morning treat. Whether you enjoy them on their own, slathered with almond butter, or alongside a cup of tea, these muffins are as satisfying as they are nourishing. Perfect for meal prep, they store beautifully for up to 3 days, ensuring a quick and healthy grab-and-go option all week long! Keywords: Paleo Blueberry English Muffins, grain-free, gluten-free, dairy-free, refined sugar-free, healthy breakfast, paleo baking, almond flour recipes.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 large eggs
- 0.5 cup almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.5 cup fresh blueberries
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with coconut oil.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the eggs, almond milk, honey, vanilla extract, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Gently fold in the fresh blueberries, being careful not to crush them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 59.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 603 mg | 46% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
