Paleo Blueberry English Muffins

Transform your breakfast routine with these delightful Paleo Blueberry English Muffins, a wholesome grain-free twist on the classic favorite. Made with a nutrient-packed combination of almond and coconut flours, these muffins are naturally sweetened with honey and bursting with juicy fresh blueberries in every bite. With a light, fluffy texture and subtle hints of vanilla, they bake to perfection in just 20 minutes. Perfect for those following a paleo lifestyle, these muffins are dairy-free, gluten-free, and irresistibly flavorful. Enjoy them warm with a dollop of almond butter for a comforting morning treat, or pack them as a grab-and-go snack to fuel your day. Effortless to prepare and made with simple, wholesome ingredients, these Paleo Blueberry English Muffins are a delicious way to start your day clean and satisfied.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1.5 cups almond flour
• 0.25 cup coconut flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon sea salt
• 3 large eggs
• 0.5 cup almond milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 0.5 cup fresh blueberries
• 1 teaspoon apple cider vinegar
• 1 tablespoon coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with coconut oil.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to ensure there are no lumps.

Step 3

In a separate bowl, whisk together the eggs, almond milk, honey, vanilla extract, and apple cider vinegar until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

Step 5

Gently fold in the fresh blueberries, being careful not to crush them.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(590.7g)

Amount per serving	% Daily Value*
Calories	1527.7

Total Fat 106.3g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 558mg	0%
Sodium 1527.2mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 29.5g	0%
Total Sugars 59.2g
Protein 56.9g	0%

Vitamin D 162.0IU	0%
Calcium 603.0mg	0%
Iron 10.2mg	0%
Potassium 530.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.5%

Protein: 14.2%

Carbs: 26.4%