2 cups paleo flour blend
½ cup hazelnut meal (which gives a really cool almost cornmeal like vibe)
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsweetened almond milk
1 teaspoon pure vanilla extract
½ cup maple sugar
½ cup olive oil
2 large eggs
2 ½ cups fresh blueberries
1/8 cup coconut sugar, for topping
Preheat oven to 400 degrees F. Oil a muffin tin.
In a large bowl, whisk the sugar and oil until slightly lightened, about 3 minutes. Whisk in the eggs one at a time.
In a medium bowl, stir together flours, baking powder, and salt. Alternately add this mixture and the milk to the oil mixture. Crush ½ cup of the blueberries in your hands and stir into the batter. Fold in the remaining blueberries.
Divide batter equally among muffin cups – fill them up – that’s how these are bakery style. Sprinkle with sugar reserved for topping. Place on a baking sheet to catch any spillover. Bake about 20 minutes until golden brown and a toothpick inserted in the center comes out clean or with some blueberry goo. Cool completely in the pan before carefully loosening and popping out with a spoon or offset spatula.
Muffins may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Hummingbird High
- Prep Time: 15
- Cook Time: 20