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Paleo Blueberry Muffins. Grain-Free, Gluten-Free Muffins that have a PERFECT crumb, look, taste and feel like "regular" muffins!
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.
Gently add flour mixture in and mix to combine.
Slowly add almond milk while mixing.
Turn off mixer and gently fold in fresh blueberries.
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!