These are the sweetest and easiest muffins to make! A perfect treat come blueberry season! When you go blueberry picking in July, be sure to try these out and let me know how it goes! This recipe uses frozen blueberries, so you could either freeze them and use later, or try using fresh. If using fresh, because the liquid won’t have seeped out of them while thawing, use less flour. You definitely want to avoid dense muffins!
These paleo blueberry muffins are extremely allergen friendly! Because they’re paleo, they’re naturally gluten free, grain free, soy free, and dairy free. I’ve also made them nut free by using Cassava flour!
They come out completely blue from defrosting the berries, which I love since it’s my favorite color! Perfect for a themed or children’s party too.
I love using this Cassava flour, and if you haven’t tried it, it tastes the most similar to white flour compared to almond or coconut flours. It’s also cheaper in comparison to other paleo flours, which is why it’s my most preferred flour in the paleo world. If you buy in bulk on amazon, you’ll get even more savings.
Below you can pin this recipe for later. and if you make it, tag me @thecleanhappylife!
- 1-2/3 Cup Frozen Blueberries
- 1/3 Cup coconut oil
- 2 eggs
- 2/3 cup coconut sugar
- 1/2 tsp apple cider vinegar
- 1-1/2 cup cassava flour sifted is best but not necessary
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 425 degrees.
- Place the blueberries and coconut oil in a saucepan over medium-low heat. Heat until blueberries and oil and melted, but not hot. Remove from heat.
- Mix in the remaining wet ingredients.
- In a separate bowl, mix together the dry ingredients. Sift the cassava flour if possible, but if not make sure to break up any clumps.
- Pour the wet ingredients into the dry and mix, being careful not to overmix. Blend in any lumps from the flour.
- Scoop mix into ungreased silicone muffin trays. Bake for about 15 minutes, or until a knife comes out clean.
Want more paleo muffin recipes? Click here for my paleo strawberry skillet muffin! Skillet baking literally skips a step from traditional muffin or baking recipes, so it saves you time! Simply scoop the filling to a skillet and go! No filling individual muffin cups. Also saves you money by not having to by paper muffin liners! You could try making these in a 10 inch skillet. The cook time will increase, probably to around 35-40 minutes. Cook until a knife comes out clean.
While I personally haven’t tried substitutions for this, there are a few I’d start with. No coconut oil? Try palm shortening, ghee, or butter (not paleo). I would love to make an egg free version of this as well. I’d start with a chia or flax egg substitute, then try applesauce after that. Use 1/4 cup of applesauce per egg, so 1/2 cup total for this recipe.
Leave a comment down below if you try these and how they came out!