The Pioneer Woman Tasty Kitchen
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Paleo Blueberry Almond Muffins

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Prep:

Cook:

Level: Easy

System:

12

Description

A Paleo and gluten-free version of your favourite blueberry muffin.

Ingredients

  • 2-½ cups Almond Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Slivered Almonds
  • 2 whole Eggs
  • ⅓ cups Honey
  • ¼ cups Coconut Cream (or Coconut Oil Or Olive Oil)
  • 1 Tablespoon Lemon Juice
  • 2 whole Lemons, Zested
  • 1 cup Blueberries (frozen Or Fresh)

Preparation

Preheat the oven to 350ºF.

Place all the dry ingredients in a bowl. Mix to combine. Add the slivered almonds and mix to incorporate them into the dry ingredients.

In a separate bowl, add the eggs, honey, coconut cream, lemon juice and lemon zest. Beat to combine.

Make a well in the flour mixture and add the egg mixture to the dry ingredients. Add the blueberries and fold into the batter. I used frozen blueberries because they don’t get squished during the folding-in process.

Spoon the batter into a lined cupcake pan and bake for 20 minutes or until an inserted toothpick comes out clean. Serve warm for breakfast or as a snack in the afternoon. Enjoy!

One Comment

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Avatar of adeline

adeline on 12.6.2012

OOOHHH…my goodness ! can’t you just smell these..
and I just happen to have everything on hand…
Thank You for sharing this

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