Paleo blueberry muffins, hot from the oven with juicy blueberries that pop in your mouth is a morning delight. Since my earliest memories homemade blueberry muffins were a common breakfast item in my house. My aunt lived outside of Seattle Washington when I was a child and she would often ship us a box of fresh blueberries. 40 years ago fresh blueberries were unheard of in Utah so when we opened that box we were in heaven. I have created a paleo free version of blueberry muffins that is so delicious you will never know it is gluten free.
Gluten free flour, milk substitute, eggs, baking powder, salt, coconut oil, honey and of course fresh blueberries.
Combine flour, baking powder and salt together in a mixing bowl. Create a deep well (indentation) in the center of the flour.
Combine dry ingredients, add wet ingredients
The standard for making muffins is to make a well in the flour then pour the wet ingredients into the well. Beat the eggs, melt the coconut oil. Pour the milk, eggs and oil into the well.
Combine with a fork
Using a fork gently fold the wet ingredients over the dry.
Gently stir together
The secret to tender flaky muffins is to not over mix the batter. When most of the flour is combined, but batter is still lumpy with dry areas of flour. You are done, STOP mixing. Resist the urge to keep mixing in the flour. The flour will get absorbed during the cooking process.
Once the batter is blended, put the blueberries on top. DO NOT MIX IN. At this point you are going to scoop the batter in the muffin tins.
Scoop batter into tins
As you scoop the batter into the tins the berries with get mixed in. The reason for doing this is to prevent to blueberries from turning the batter blue and ending up with BLUE berry muffins. If needed you can fold the batter on top of its self in tin. This would be necessary it there were not any berries inside the batter only on top or on bottom, as you scoop the batter.
Bake in 350° oven
Bake the muffins in a 350° oven for 15-18 minutes until the tops are golden brown. Let cool 10 minutes before removing from tins. Especially if you did not use muffing papers.
- 2 cups gluten free all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons raw honey
- 2 eggs beaten
- 1 cup milk alternative
- 3 tablespoons coconut oil melted
- 1 cup fresh blueberries
- In mixing bowl add flour, salt and baking soda, stir to combine.
- Form a deep well in the center of the flour mixture.
- Beat the eggs, and melt the coconut flour.
- Combine milk and honey, stir until honey is mixed in.
- In flour well, pour milk mixture, then egg mixture.
- Using a fork gently fold the flour over the wet ingredients.
- Do this until a lumpy batter forms with areas of dry flour. DO NOT continue to mix.
- Add blueberries to top of batter, do not mix in.
- Place paper muffin cups in muffin tins or spray with nonstick spray.
- Scoop batter into the muffin tins.
- Bake 350 degrees for 15-18 minutes
- Let muffins cool 10 minutes before removing form tins