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Paleo Blueberry Muffins

Quick and easy, school friendly Paleo Blueberry Muffins.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 Muffins
Calories: 94
Ingredients Method Notes

Ingredients
  

  • ¾ cup coconut flour sifted if lumpy (I use Nutiva)
  • rounded ¼ tsp of sea salt
  • rounded ¼ tsp of baking soda
  • ¼ tsp of ground cinnamon
  • dash of ground nutmeg
  • 6 pastured eggs
  • ⅓ cup maple syrup
  • 2 full droppers of liquid stevia
  • ⅓ cup whole milk yogurt grass fed if possible
  • 1 Tbsp vanilla extract
  • ⅓ cup + 3 Tbsp of coconut oil melted (I LOVE Nutiva here as well)
  • 1 cup frozen wild blueberries

Method
 

  1. Preheat the oven to 350°F. Line your muffin tins with paper or use silicon bakeware like I do (such easy clean up!)
  2. In a small bowl, stir the dry ingredients together.
  3. Add all the wet ingredients to the bowl with the dry ingredients and then stir together with a fork, whisk or small handheld stick blender. All methods will work, just make sure to get the lumps out.
  4. Spoon into muffin tins until almost full (these do not rise like a traditional muffin, they only rise a tony bit). Place in preheated oven and bake for 25-30 minutes.
  5. Muffins are done when just golden brown on certain spots and a toothpick inserted comes out clean.
  6. Remove to a cooling rack and cool for 10 minutes. Remove from tins and allow to cool completely.

Notes

Storage: Will keep for about 4-5 days in a sealed container on the counter at a cool room temperature or in the freezer for a few weeks.