Paleo Mini Blueberry Muffins made with almond flour are packed with healthy fats, protein and antioxidants!
When I was a kid my mom would buy me these little pouches of muffins. I’d pack them in my lunch or snack on them for breakfast. I remember them being the best thing ever.
I’m pretty sure if I had them now, I probably wouldn’t be that impressed. But, my younger self really loved those mini muffins.
I love blueberry baked goods. I always used frozen wild blueberries that I buy in bulk from Costco. Wild blueberries have twice as many antioxidants as regular blueberries, which means added defense against aging and antioxidants. Blueberries get their beautiful blue color from anthocyanins, which have the amazing ability to neutralize free radicals and prevent damage to cells.
You won’t be able to tell that these muffins are gluten free. They’re light, fluffy and moist – everything you would want in a mini muffin. And even if you aren’t gluten intolerant or sensitive, you should still try these muffins. They’re made with almond flour vs. white flour which means you’re getting a punch of protein along with healthy fat; exactly what you need to kickstart your day.
- 2½ cups blanched almond flour
- ¼ teaspoon sea salt
- 1½ teaspoons baking soda
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons raw honey
- 2 tablespoons apple cider vinegar
- ⅓ cup frozen wild blueberries
- Combine your dry ingredients in a medium mixing bowl.
- Add eggs, vanilla, honey and apple cider vinegar.
- Combine the ingredients. Once combined, fold in the frozen blueberries.
- Use a tablespoon and drop the batter into silicon mini muffin tray.
- Bake at 350 for 13-15 minutes, until tops are slightly brown. Remove from oven.
- Allow the muffins to cool completely in the muffin pan before removing.
Your turn: What is your favorite muffin? How was your weekend?