Mini Moist Blueberry Muffins
You can never have too many muffin recipes in your recipe book! It's even nice to have multiple versions of the same recipe to change things up a bit. I recently tested a new blueberry muffin recipe even though our favorite is to use the Build-Your-Own Almond Flour Muffins recipe with blueberries. This new recipe works perfectly with mini muffins, and they will disappear in a blink!
- 1 cup Paleo Flour Blend (see notes)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut sugar
- 1 whole egg (pasture-raised or organic)
- 1/2 cup sour cream (I use Good Culture for the best ingredients)
- 1/4 cup raw honey
- 1/4 cup avocado oil
- 1 teaspoon pure vanilla
- 1 cup blueberries (3/4 c and 1/4 c, divided)
- Step 1
Preheat the oven to 350°F and fill a mini muffin tin with 24 parchment paper liners.
- Step 2
Add the dry ingredients to a medium mixing bowl and whisk to combine.
- Step 3
Add egg to a small mixing bowl and whisk. Add the rest of the wet ingredients and stir to combine thoroughly.
- Step 4
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 3/4 c blueberries and fold into the batter. Fill the parchment paper liners 3/4 full, then top with remaining blueberries.
- Step 5
Bake for 28 minutes or until muffins are set. Remove the muffin tin and allow muffins to cool in the tin for 10 minutes. Transfer the muffins to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3-5 days or freeze.
*See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)