Wild Blueberry Muffins

These Wild Blueberry Muffins are a delightful and nutritious breakfast option that combines the natural sweetness of blueberries with a paleo-friendly twist. Perfect for a quick morning meal, they're both satisfying and easy to make.

Ingredients

• Almond flour - 1 cup
• Coconut flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Sea salt - 1/4 teaspoon
• Eggs - 2 large
• Honey - 2 tablespoons
• Coconut oil - 2 tablespoons (melted)
• Vanilla extract - 1 teaspoon
• Wild blueberries - 1/2 cup (fresh or frozen)

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk until well combined.
3. In another bowl, beat the eggs. Add honey, melted coconut oil, and vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the wild blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 22 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 180 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from wild blueberries, which may support heart health.
• Contains healthy fats from almond flour and coconut oil, promoting satiety.

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