Almond Coconut Blueberry Muffins (Gluten Free, Paleo)



submitted by Christine Silvestri – Upton Daily Health and Fitness Columnist

Blueberries are in abundance right now so make sure to pick up a few pints and gobble up! Blueberries are nutritional superfoods so they are a great addition to your day. Blueberries are loaded with phytonutrients (chemicals found in plants that are beneficial to humans), fiber, folate, vitamins C and B6, iron and magnesium to name a few. They are also low in calories, sugar, fat and carbohydrates. What better way to enjoy blueberries than in a fresh baked muffin?

These muffins were super easy to whip up. Prep and cook time was only about 30 minutes! Makes 6 muffins.

1 1/2 cup almond flour/meal ( I use Bob’s Red Mill)

1/2 cup coconut flour

2 eggs plus 2 whites

1/4 cup pure maple syrup

2 T coconut oil

1 tsp vanilla extract

1/4 teaspoon salt

1 cup blueberries

Hemp seeds (not the cannabis kind!) for topping (optional)

Preheat oven to 375 degrees. Mix all ingredients together except blueberries until well combined. Then add blueberries. Stir well. Spray a jumbo muffin tin with coconut oil spray. Fill muffin tin with batter and sprinkle each muffin with 1/4 tsp hemp seeds if using. Bake for 25 minutes and enjoy!

The reason I use a jumbo tin is because with almond and coconut flour you do not get the rise as you would with traditional flours. These muffins are just the right size!


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