Paleo and Vegan Blueberry Muffins – One bowl and 10 ingredients is all you need to make these soft & moist muffins, lightly sweetened with coconut sugar and a hint of cinnamon
You know what I love eating? Muffins.
You know what I hate making? Muffins.
The same can also be said for cupcakes and anything else that requires me to meticulously clean out all the nooks and crannies of a muffin tin. It’s not even that difficult but something about that task is just the woooorst…I hope you read that John Ralphio style because that’s definitely how I said it in my head.
But these muffins….I got a lot of time for these paleo vegan blueberry muffins. I can’t even tell you how many times I’ve made variations of these guys in that past month trying to get them just right. What I can tell you though is that it’s been very much worth it.
How to Make: Paleo + Vegan Blueberry Muffins
What’s in these babies? Nothing too special or fancy, just 10 ingredients & 1 bowl is all you need to make them:
- Made up with an almond flour + tapioca flour blend. The almond flour adds protein & taste while the tapioca is important for the soft, chewy texture
- Sweetened & spiced with coconut sugar, cinnamon and vanilla extract
- Baking powder to make the muffins rise
- Coconut oil + almond milk for moisture and fat
Mixing it all together is just a matter of whisking together the dry ingredients and then adding in the wet. The key step in this recipe is to let the batter chill in the fridge for at least 30 minutes before baking which results in a better rise/domed muffin top after baking.
Why Chill the Batter
As I mentioned above I’ve been testing these muffins for about a month now. I ended up one day with leftover batter that I didn’t feel like baking yet so I just covered it and put it in the fridge. When I came back the next day to test a new batch I ended up adding the leftover fridge batter to my muffin tin to bake with the rest. After I pulled my tin out of the oven the fridge muffin ended up as the only muffin with a nice, slightly domed top while the others sunk in the middle too much for my liking. I’m thinking it’s because the coconut oil has time to solidify in the fridge while helps it hold shape during the bake time – the same if often true when it comes to coconut oil in cookies.
So once you’re batter has hardened up in the fridge and you’re ready to go – scoop out the batter into your prepared tins and top with a few extra blueberries and almond flakes for good measure. The almond flakes are totally optional so don’t worry if you don’t have any on hand. If you do have them that have at it! They add a nice little crunch to your muffin that I personally can’t get enough of.
Also – it adds an extra flair and looks pretty on top those muffins. Who doesn’t like that?
If you like these vegan blueberry muffins then you might also enjoy Blueberry Scones | Oatmeal Blueberry Cookies | Blueberry Coconut Oat Squares
Paleo Vegan Blueberry Muffins
Paleo and Vegan Blueberry Muffins -One bowl and 10 ingredients is all you need to make these soft & moist, lightly sweetened with coconut sugar with a hint of cinnamon
Ingredients
- 1 3/4 cup (168 g) almond flour
- 1/2 cup (56 g) tapioca flour
- 1/2 cup (95 g) coconut sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) almond milk (or another dairy free milk of your choice)
- 1/4 cup (56 g) melted and cooled coconut oil
- 1/2 cup (40 g) fresh blueberries
- flaked almonds for topping, optional
Instructions
- In a large mixing bowl whisk together the almond flour, tapioca flour, coconut sugar, cinnamon and baking powder.
- Stir in the vanilla, almond milk and coconut oil and mix until no lumps remain. Gently fold in half the blueberries.
- Cover and place in the fridge to chill for at least 30 minutes.
- Preheat oven to 375°F/190°C. Lightly grease or line a 12 cup muffin tin - you'll only need to line/grease about 8 cups.
- Use a large spoon or an ice cream scoop to scoop out the now solid batter into the prepped muffin tin. Fill the tins about 2/3 of the way full and top with a few almond flakes and the remaining blueberries.
- Place in the middle of the oven and bake for 20-22 minutes or until cooked through. Let cool in the tin for at least 10 minutes in the pan before enjoying.
Notes
Prep Time includes chill time.
If you use frozen blueberries you may need to add an additional 2-3 minutes on your cook time.
I haven't yet tried this using other types of flours so I can't advise on using alternatives here.
Nutrition Information
Serving Size:
muffin Calories: 265Saturated Fat: 6gSodium: 40mgCarbohydrates: 22gFiber: 3gSugar: 8gProtein: 5gShop this Post
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Debbie Nokes says
Perfect recipe. Everyone in my family loved these muffins. The only change I made was a pinch of salt and extra blueberries.
Sarah Nevins says
Yay! So glad you all enjoyed them!
Janey says
I followed the recipe but I didn’t have coconut sugar and used regular sugar instead using the same quantity. Unfortunately after baking for 20 minutes, they completely collapsed in the middle and the inside was raw. Do you think the sugar made the difference?
Sarah Nevins says
Hi Janey! I don’t think it was the sugar as coconut sugar/regular sugar are usually easy to use interchangeably. It sounds like there might have been an issue with the ratio of dry/wet ingredients. I added the ingredient weights to the ingredient list (they should have already been there) which should fix that problem going forward if you’ve got a kitchen scale. When it comes to measuring flours with cups there’s often a lot of variation depending on how packed them measuring cup is. I find this is especially true for coconut flour which is especially tricky because it’s such a temperamental ingredient. I hope that helps!
Wendy says
Great recipe! My only comment would be to add salt as I found them quite bland without.
Sarah Nevins says
Thanks Wendy!
Shar says
I just baked these following the directions exactly (used Bobs RM almond flour). They never cooked in the middle even after 45 minutes. I am not in a high altitude area. Can you advise how I might troubleshoot? Thank you.
Sarah says
Hi Shar! How do you measure your flour? I’m wondering if maybe the measurements might have been a little too lightly packed in the measuring cups for the flours and the wet to dry ingredients ratio might have been off.
Andrea says
I tried these last week for the first time for my son’s class. They were a huge hit! The kids and teachers loved them. I couldn’t find tapioca flour locally, so I substituted it with arrowroot powder. It had a great texture and was well enjoyed. When I can get my hands on some tapioca flour, I’ll compare the two as this recipe will become a staple in our household.
Sarah says
Hi Andrea! I’m so glad you all enjoyed it! If you struggle to find tapioca flour arrowroot is no problem/very similar! I mainly stick to tapioca because I can’t find arrowroot powder easily where I live.
Thanks so much for coming back to let me know how it went!
Tina says
Can you use a sugar substitute in these?
TinaK
Sarah says
Hi Tina! I think it just depends on the type of sugar substitute you use. If it’s one that claims it can be used as a 1:1 sub in recipes then that should be alright. However if it’s one that requires you to reduce the amount you use in a recipe then I’m not so sure.
Briana says
These muffins are the best! I followed directions exactly and they came out perfect. Paleo, vegan muffins are hard to crack but this does it :).
Sarah says
That makes me so happy to hear! I’m so glad you liked them – thanks so much for coming back to let me know what you thought!
Natalie says
These muffins look so delicious! A great treat for busy mornings as a sweet breakfast and a great afternoon snack as well 🙂
Sarah says
Thanks Natalie!