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Paleo Blueberry Muffins (dairy free & low carb)

Looking for a quick and super scrumptious snack? These flourless muffins are some of the softest, moistest, and best blueberry muffins I’ve ever had. They literally melt in your mouth, and not only that they are also low carb, flourless, grain - & dairy free.

Recipe Low Carb Paleo Blueberry Muffins

PREP TIME: 15 mins
COOK TIME: 20 mins
SERVES: 6

Ingredients:

1 cup (114g) almond flour
1 teaspoon baking soda
pinch of salt
2 tablespoons (50g) raw honey
1/2 cup (117g) coconut milk, full fat (or 3 tbsp. coconut milk powder and 1/2 cup filtered water)
2 tablespoons (22g) coconut oil, melted
1 egg
1/4 cup fresh blueberries (frozen blueberries won’t work – seriously. I tried)

Instructions:

Preheat the oven to 175°C/350°F and line a muffin tin with baking cups, or use a non-stick silicone muffin pan.
Mix together the almond flour, baking soda and salt.
Add honey, coconut milk, coconut oil, and egg.
Whisk everything using a hand mixer or a rubber spatula.
Gently fold in the blueberries into the batter.
Spoon batter into the prepared muffin tin, filling each almost to the top.
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
Set pan to cool. Wait until muffins are completely cool before serving.