Blueberry Muffin Recipe Paleo Gluten Free Low Carb

Easy Paleo Blueberry Muffins – GlutenFree Palate

WebApr 26, 2024 · Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside. In a large mixing bowl, whisk almond flour, salt, …

Rating: 4.8/5(29)
1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
3. Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.
4. Fold in blueberries.

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LowCarb Blueberry Muffins (LowHistamine, Paleo)

WebApr 4, 2020 · Preheat oven to 350F. Mix coconut flour and granulated sweetener together in a bowl. Add in melted butter or coconut oil and …

Rating: 5/5(3)
1. Preheat oven to 350F.
2. Mix coconut flour and granulated sweetener together in a bowl. Add in melted butter or coconut oil and vanilla extract. Mix. Add in eggs one-by-one and mix thoroughly to combine. Ensure there are no clumps left in the batter. Add in blueberries and mix gently to combine.
3. Spoon mixture into 6 muffin cups. I like silicone baking cups since they are reusable and nonstick.
4. Place on a baking sheet and bake until the tops begin to brown, approximately 15-20 minutes depending on your oven and the muffin cups or tin you are using.

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OneBowl Keto Blueberry Muffins {Paleo, GF, DF}

WebMar 1, 2019 · In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice. Add in the almond flour, …

Rating: 4.8/5(20)
1. Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners.
2. In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice.
3. Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix.
4. Fold in 2/3 of the blueberries, then spoon batter into muffin liners to make 12 muffins. Add remaining blueberries to the top of the batter.

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Paleo Blueberry Muffins with Crumb Top {GlutenFree, …

WebJul 30, 2017 · Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners. Prepare the crumb top first: Place all …

Rating: 4.6/5(140)
1. Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners.
2. Prepare the crumb top first: Place all ingredients together in a medium bowl and combine well using a fork until a thick crumb forms (it will thicken while chilled). Place in the refrigerator while you prepare the muffin batter.
3. Try to have all ingredients at room temperature before adding. In one bowl, combine the 3 flours, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, almond milk, lemon juice, sugar, vanilla, almond extract and coconut oil. I typically add the coconut oil last so it doesn't have time to form solid pieces in the mixture.
4. Once combined, add in the dry mixture and stir (don't vigorously mix or use a blender) until no flour spots can be seen. Lumpy batter is good for the texture and rise of the muffins. Once the dry ingredients are incorporated, gently fold in 3/4 of the blueberries.

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