Paleo Blueberry Ginger Muffins

Paleo Blueberry Ginger Muffins.jpeg

There’s nothing like the aroma of a freshly whipped batch of blueberry muffins baking in the oven to take over your house, amiright? These muffins are the perfect transitional muffins between summer and fall. Bursts of summer juicy blueberries balanced with the warming and aromatic touch of ginger.

These bad boys are paleo, refined sugar free, fluffy, moist, and super easy to whip up. If I can make them, so can you. Not to mention they make a great healthy breakfast or snack for those busier days or times you’re on the go — though many of us are working from home these days ;)

The base of this recipe is adapted by Downshiftology — be sure to check out her amazing recipes!

Paleo Blueberry Ginger Muffin Recipe
Makes 12 medium or 6 jumbo muffins

Dry Ingredients:

  • 2 cups almond flour

  • 2/3 cup tapioca flour

  • 1/4 cup coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1 teaspoon ginger powder

  • 2-4 scoops collagen peptides (optional, but great way to add in some protein)

  • 1 - 1 1/2 cup blueberries (fresh is ideal, but frozen can be used) — add these last!

Wet ingredients:

  • 2 eggs, room temperature

  • 1/3 cup almond milk

  • 1/2 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1/2 tablespoon apple cider vinegar

  • 1 teaspoons vanilla extract

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit. Line the muffin tins with baking cups.

  2. In a medium sized bowl, combine all dry ingredients except the blueberries and whisk together.

  3. In separate medium sized bowl, combine all wet ingredients and whisk together.

  4. Add the wet ingredients with the dry ingredients mixing lightly until just combined. Then gently fold in the blueberries.

  5. Divide the batter into the 12 muffin cups (or 6 jumbo) so they’re about 90% full.

  6. Bake for about 28-30 minutes until golden at the top and a toothpick comes out clear.

Enjoy them as is or toast them and slather them up with some coconut oil, nut butter, or my favorite vanilla bean ghee!

Did you try this recipe and enjoy it? Share it and tag me on instagram @saraannhubbard.

RecipesSara HubbardPaleo, Muffins, Healthy breakfast