Blueberry Muffins (Vegan & Paleo)

Blueberry Muffins (Vegan & Paleo)

Adapted from Living Healthy with Chocolate

Do not add more blueberries than the recipe calls for (I know you’ll be tempted but don’t) or you’ll end up with soggy and mushy muffins. Use only fresh blueberries, not frozen ones, for the very same reason.

Ingredients

Makes 6 muffins

1 cup / 3.2 oz / 90 gr almond flour/meal (I used Bob’s Red Mill)

⅛ teaspoon baking soda

A pinch of fine grain sea salt

2 tablespoon raw organic honey

½ cup / 120 ml full fat coconut milk (use BPA-free coconut milk)

1 flax egg (or 1 pastured egg)

2 tablespoon coconut oil, melted

¼ cup / 1.2 oz / 35 gr fresh blueberries

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a muffin pan with 6 liners. Set aside.

In a large bowl mix almond meal, baking soda and salt.

In another bowl whisk together honey, coconut oil, coconut milk and egg.

Using a spatula, gently fold wet ingredients into dry ingredients and mix until just combined. Do not overmix.

Fold blueberries into the batter.

Divide batter among muffin cups and bake for 20 to 25 minutes until tops are golden brown (make sure they do not burn though).

Let cool completely on rack before removing.