About a week ago, we wrapped up our final day of blueberry picking for the season. At $1.50 per/pound for local, organic berries, the “You Pick” farm close to me was the deal of the summer!
This last time though, the bushes are pretty barren, picked over and the berries that remained pretty small (but still very sweet). It took a good hour and half to get just over 1.5 pounds of blueberries. A couple of weeks ago – I got almost 5 pounds in the same amount of time.
My son really wanted some kind of baked good with these blueberries. At first, he requested an Apple + Blueberry Pie (not sure where he got that from!?!) which quickly morphed into Blueberry Cookies (again, ?) and then (thankfully!) Blueberry Muffins.
I read about 25 Paleo Muffin recipes and finally settled on a simple and well-constructed recipe from Paleo Spirit. What most attracted me to this recipe was the simplicity, the fact I had all of the ingredients in my house and that I could tell from reading it that it had “good bones”. I made a number of modifications and am absolutely thrilled with the final version.
These look, feel and taste like “regular” muffins. The crumb texture is pretty amazing!
- If you use frozen berries, reduce amount to 1 cup. Also keep the berries frozen until the very last minute as you don’t want them to thaw or they will turn your batter purple.
- With grain flour muffins, I typically toss my fruit in a bit of flour before folding into the batter to help suspend the fruit in the batter for baking. I tried that technique with both the almond flour and the tapioca starch and it only made a very slight difference so feel free to skip that step if you want.
- You must wait for both the butter and eggs to come to room temperature. It is what helps these Paleo Muffins have a “regular” muffin crumb! DO NOT SKIP THIS STEP!
- These store best on a dish covered loosely with tinfoil. Plastic bags or containers will make them moist. I haven’t tried freezing b/c they went too fast every time I’ve made them!
- Aren’t these pictures pretty? Pamela Bolig took the featured images during one of our latest photo lessons. She couldn’t believe that these were grain-free muffins. I sent her home with some to share with her husband and daughter!
- 2 cups blanched almond flour
- ½ cup tapioca starch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup coconut palm sugar
- ¼ cup pastured butter, room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 3 large eggs, room temperature
- ½ cup plain, unsweetened almond milk
- 1½ cup fresh blueberries (or 1 cup frozen)
- sliced almonds for garnish (optional)
- Set eggs and butter on counter and bring to room temperature before starting the recipe. Eggs should not feel cold and butter should be completely soft. This usually takes a couple of hours.
- Preheat oven to 350F. Line a muffin pan with 10 (or 12 if you want them a bit smaller) muffin liners. Combine almond flour, tapioca starch, baking soda, baking powder and sea salt in a mixing bowl. Use a fork to to mix and crush any almond flour clumps until flour mixture is fine.
- Using a stand or hand mixer, beat palm sugar and butter together until well creamed, about 4 to 5 minutes on medium speed.
- Add vanilla and almond extracts and eggs. Beat an additional 2 to 3 minutes on medium speed until well combined.
- Pour flour mixture in and mix to combine.
- Slowly add almond milk while mixing.
- Turn off mixer and gently fold in fresh blueberries (see NOTES if using frozen).
- Divide batter among muffin liners. Bang the bottom of the pan a couple times to make sure there are no air bubbles and muffin batter settles evenly.Top with a sprinkle of sliced almonds and bake for 25 to 30 minutes until tops are starting to brown and toothpick or cake tester comes out clean.
- Allow to cool in muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!