Margi’s Paleo Blueberry Muffin Recipe

Moist, healthy, low fat blueberry muffins

I don’t even remember where I received my initial inspiration for these blueberry muffins. If it’s like most of my recipes and cooking, it probably emerged from a montage of multiple recipes. I start with ideas gathered from several sources, and then I make it my own, which means it must include cinnamon, lemon juice, coconut sugar, and other favorites. Usually, my inspirational recipes are always missing something. For example, I wanted them to be high fiber, so I added flaxseed, but still light – so I added baking soda and a little lemon juice. The result: fluffy, high fiber, gluten free muffins emerged! 

Trust me, there are typically many failed tests in my experimental cooking process. I remember one batch that I used flaxseed meal instead of the actual flax “seeds”. The result, which ended up in the trash, were heavy, pasty-tasting muffins. Yuck.

But I love this process, figuring out what works and what doesn’t. It’s like a hidden mathematical equation, where I have to break it down into pieces and solve the problem. This is why I loved Algebra. However, cooking like this also feeds my creative side.

What do they say about cooking? It’s the combination of science and art. Which makes me a food geek. Yes!!

The Important Numbers

The quantities of ingredients below make 12 to 18 muffins, if using a regular size muffin pan. I estimate each muffin is approximately 250 to 300 calories, plus they are high in protein, fiber, antioxidants and yumminess! 

Main Ingredients:

Topping:

Blueberry Muffins with topping sprinkled on top ready to go into the oven!

Directions:

1. Preheat oven to 325 degrees
2. Spray muffin pan with your favorite oil spray ( I like coconut) or use muffin cups.
3. Cut up banana in a medium sized bowl. Add the coconut sugar and microwave for 45 seconds to one minute.
4. Mash the banana sugar mixture until banana is mashed up. Sugar should melt. Set aside.
5. Put all other dry ingredients in a large bowl and whisk together just til mixed – get all the lumps out.
6. Set dry ingredients aside and go back to mashed banana mixture now cooled. 
7. Add eggs one at a time, whisking after each.
8. Add oil and whisk lightly.
9. Add coconut nectar, lemon juice and vanilla extract and whisk lightly.
10. Add milk and whisk lightly.
11. Slowly add wet mixture into dry mixture whisking together (don’t over beat).
12. Use wooden spoon after whisking to make sure everything is mixed together – batter will be sticky. If too thick to mix add a little milk until it is just mixed together and sticky. 
13. Add blueberries and gently fold them in.
14. Fill each muffin cup with batter – to just under filled (don’t over fill).
15. Mix together ¼ cup coconut sugar and a tsp or so of cinnamon and sprinkle that mixture lightly over each muffin.
16. Place pan on middle rack in heated oven. 
17. Bake for 20 to 25 minutes – check at 20 minutes (turn muffin tin around at 10 minutes).
18. Put toothpick in middle of muffin and if it doesn’t come out clean, bake for another 2 to 5 min.
19. Don’t overbake – will still be soft to touch when done (just not sticky in middle).
20. Cool for 5 to 10 minutes and then use a rubber spatula to gently remove all muffins from tin. 
21. Add butter and enjoy (or just eat with nothing like our son Dean does!).

Why I love these blueberry muffins

I love making a batch of these blueberry muffins on the weekend, so I can grab one each morning on my way to the office. They make a great, healthy breakfast with your cup of coffee, or a perfect afternoon snack.

I hope you enjoy them as much as I do. Let me know what you think after you try them!!