I’ve had a thing for blueberries this summer. I’ve been buying a quart nearly every week. My dog has had a thing for blueberries this summer, too. He thinks it’s, like, the best when I toss a couple in the air for him to catch. And then he won’t leave my side while I’m in the kitchen. And then when I do leave the kitchen I have to make sure he follows me, otherwise I may return to find that apparently I only made 10 blueberry muffins, not 12. Don’t worry, that didn’t happen this time. I learned that lesson a while ago.
This past Saturday I had a leisurely morning at home and decided I wanted blueberry muffins. A few months ago I bought Primal Cravings: Your favorite foods made Paleo by Brandon and Megan Keatley of Health-Bent and I’m a huge fan of it so far. It’s become my go-to paleo/primal cookbook for more indulgent recipes, especially for baked goods. Their recipe for biscuits with honey butter is just insane. I grew up in the south and I love a good biscuit, especially on a Sunday morning, so I was thrilled to find a really phenomenal paleo version. But, that’s a bit off topic. This weekend I wanted blueberry muffins, and though Primal Cravings doesn’t have a recipe specifically for blueberry muffins I knew that I could probably tweak one of their recipes and end up with a pretty good result. The outcome was light and fluffy, slightly sweet muffins with bursts of blueberry throughout – exactly what I was hoping for! Actually, they were way better than I was expecting, as paleo baked goods can sometimes be dense and dry, but had I not known these muffins were grain/gluten free, I never would have guessed.
And if you need some extra motivation to spend 30 minutes making these muffins (10 minutes of prep, 20 minutes of baking) consider the benefits of blueberries:
- More antioxident compounds than any other fruit
- Can help keep your eyes healthy
- Can lower cholesterol
- Can help prevent diabetes, some cancers, heart disease, and memory loss
- Can help protect your digestive tract from intestinal upsets and food poisoning
- Can help with recovery from urinary tract infections
Pick up some fresh blueberries at your local farmer’s market this week and give these muffins a try! Let me know how they turn out for you and any modifications you make!
- ½ cup coconut flour, sifted
- ½ cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ cup butter, melted
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 4 eggs
- 1 cup fresh blueberries
- Preheat oven to 350. Line a 12 serving muffin tin with parchment paper liners.
- Whisk the dry ingredients together in a large bowl.
- In a separate bowl whisk the butter, coconut sugar, and maple syrup together, then whisk the eggs in one at a time.
- Add the dry ingredients to the wet ingredients and stir until combined, then gently fold in the blueberries.
- Fill each muffin tin ¾ full with the batter.
- Bake 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.