We are not ones to really ever prescribe to dietary trends, but we have really liked doing more grain free, sugar free, and dairy free cooking this past year. We do not do it strictly all the time; it has mostly just been a shift in the way we prefer to eat or the way we eat when just cooking for ourselves at home. (Potatoes are your best friend when going paleo.) I know, this from the girl who is a “dessert activist.” Maybe that will make you trust me more when I say these paleo muffins still made the cut.
PS: Do not worry; this is not an announcement that you will start seeing different styles of recipes on the blog. Fluffy breads, savory pasta, and sweet desserts will stick around forever!
(PALEO!) BLUEBERRY MUFFINS
Serves 8 muffins
2 cups almond flour
1/2 teaspoon baking soda
A dash of salt
3 eggs
3 tablespoons coconut oil, melted
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons water
1 cup blueberries
Preheat oven to 325 degrees. Stir together almond flour, baking soda, and salt in a stand mixer. Add eggs, coconut oil, lemon juice, vanilla, and water until evenly mixed. Fold in blueberries. Divide into a lined muffin tin. Bake for 30-35 minutes.
- 2 cups almond flour
- ½ teaspoon baking soda
- A dash of salt
- 3 eggs
- 3 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons water
- 1 cup blueberries
- Preheat oven to 325 degrees.
- Stir together almond flour, baking soda, and salt in a stand mixer.
- Add eggs, coconut oil, lemon juice, vanilla, and water until evenly mixed. Fold in blueberries.
- Divide into a lined muffin tin.
- Bake for 30-35 minutes.
Adapted from Cook, Eat Paleo.
