Blueberry Muffins (Grain Free, Paleo, Primal, Gluten Free, Gaps)
If you don’t need to avoid grains, you can check out my gluten free or whole wheat blueberry muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
For the batter:
- 6 large eggs
- 1/3 cup heavy cream or coconut milk
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 stick (8 tablespoons) unsalted butter, melted
- 3/4 cup plus 2 tablespoons coconut flour
- 2 teaspoons baking powder*
- 1 teaspoon baking soda
- 3/4 teaspoon Celtic sea salt
- 1/2 cup applesauce
- 1 1/2 cups blueberries, frozen (no need to thaw them)
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, cream, honey, vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl. Add wet ingredients to dry ingredients and whisk until no lumps remain. Fold in applesauce and then fold in blueberries. Spoon batter into muffin cups. Bake for 18 minutes, or until lightly brown on top. Store muffins in an airtight container for 3 days.
- *I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
Nutrition
- Serving Size: Makes about 18 muffins