My favorite childhood classic made healthier with whole food ingredients!
- 2 cups fine almond flour
- 1/2 cup tapioca starch
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon sea salt
- 2 Teaspoons baking powder, see notes
- 1 Teaspoon baking soda
- 1 Tablespoon lemon zest, see notes
- 2 cups fresh or frozen blueberries
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup melted ghee, coconut oil, or butter
- 1/2 Teaspoon almond extract
- 2 Teaspoons vanilla extract
- 1/4 cup coconut butter
- 2 Tablespoons freshly squeezed lemon juice
- 1–2 Tablespoons maple syrup
- Preheat the oven to 350ºF and line a muffin pan with muffin cup liners.
- In a medium sized bowl, mix together the almond flour, tapioca starch, cinnamon, sea salt, baking powder, baking soda, and lemon zest. Stir in the blueberries just until combined.
- Whisk together the maple syrup, eggs, ghee, almond extract, and vanilla extract until smooth. Pour the liquid mixture into the bowl with the blueberries, and stir just until combined.
- Portion the batter out into the 12 muffin cup liners, and bake for 18-20 minutes, or until just puffed in the center, and a toothpick inserted in the middle comes out clean without any batter. When I baked these with frozen berries, it took 24 minutes. This is because frozen berries make the batter cold, and it always will take slightly longer than fresh berries to bake.
- Cool the muffins on a cooling rack in the pan for 10 minutes. Then remove the muffins from the pan, and set them on the rack to continue cooling.
- Make the glaze by melting the coconut butter in a small saucepan over low heat. When the coconut butter is melted, whisk in the lemon juice, and maple syrup to taste. Drizzle the glaze over the muffins and serve. The glaze never fully sets up like a powdered sugar glaze does.
- Freeze any leftover muffins, and reheat in the oven at a low temperature, 200ºF for about 20 minutes to defrost. If the muffins defrost first on the counter, it will only take around 10 minutes to heat them.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
I recommend using a microplane grater for lemon zest because it creates a nice, fine zest without any big chewy pieces in your muffins.
If the glaze separates in the pan or is too thick, simply whisk in a touch more maple syrup. Then whisking constantly add water 1 teaspoon at a time until it comes back together and is the right consistency.
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Paleo Muffins, Gluten Free Muffins, Gluten Free, Blueberry Muffins, Dairy Free, Grain Free