Paleo Blueberry Muffins

 

If you would like to try some delicious gluten-free and dairy-free muffins, here's a recipe for you from Downshiftology, a website and Youtube channel that I love.

Paleo Blueberry Muffins

Dry Ingredients:

2 cups almond flour

2/3 cup tapioca flour

1/4 cup coconut flour

1 t. baking soda

1/2 t. salt

1 1/2 cups blueberries

Wet Ingredients:

2 eggs at room temperature

1/3 cup almond milk

2/3 cup maple syrup

1/4 cup coconut oil (measure, then melt and cool)

1/2 Tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350 degrees F. and line a muffin pan with baking cups.

2. Add all dry ingredients (except blueberries) to a mixing bowl and whisk together.

3. Add all wet ingredients to a separate mixing bowl and whisk together.

4. Add the wet ingredients to the dry ingredients and mix until the batter comes together.

5. Fold the blueberries into the batter.

6. Fill the baking cups using an ice cream scoop.

7. Bake 25-30 minutes. Check after 25 minutes.