My family has many food allergies and we’ve been experimenting with quite a few recipes to find the best combination for all involved. Currently Paleo recipes seem to accommodate most of our needs and as such I suppose you could say we have gone Paleo (although we are doing so for slightly different reasons than most). For those of you unfamiliar with the Paleo diet, it is a diet that avoids gluten, dairy, and cane sugar among other things and resorts to eating whole and organic foods as much as possible for healthier living.
However, one of the challenges of the Paleo diet is finding bread-like foods that stay together without gluten, taste good, and pleases picky eaters are hard to come by. That’s why I’m sharing this blueberry muffin recipe. It is fabulous! I began experimenting with a wonderful gluten free all-purpose mix and a few blueberry recipes I used in the “good ol’ days” to come up with this happy medium. I was excited to see that the muffins even rose a little, and they didn’t taste gritty like so many gluten free recipes often taste.
I asked my girls if I could make these again as they stuffed their blue covered mouths with a second helping and the verdict was a resounding “YES!” At last! Success. All that to say, if you are trying to avoid gluten or dairy or cane sugar then give this recipe a try. It is delish!
Paleo Blueberry Muffins
Course: Breakfast
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 12
Ingredients
- 1 egg
- 1 c. almond milk
- 1⁄4 c. coconut oil melted
- 1 1⁄2 c. gluten free all purpose mix
- 1 tsp. xanthum gum
- 1⁄2 c. honey
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1 c. blueberries (1 pint)
Directions
- Heat oven to 400 degrees. Line muffin tin with muffin cups or spray with olive oil. Mix liquid ingredients. Add remaining ingredients, folding in the blueberries last. Full muffin cups ⅔ full and bake 20 minutes or until golden.
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