Guys, I am so excited because today my roommate of three years, Lindsey Strong, is sharing one of her amazing paleo recipes here on the Colour Journal. Linds has been living a paleo, grain-free, dairy-free life for the past four years. I’m constantly inspired by her dedication and love for real food and health. Let me tell ya, it’s way easier to live this lifestyle with a roomie like her. I love coming home to the smell of warm paleo banana bread or her famous blueberry muffins. It was that intoxicating smell (and taste) that initially gave us the idea of featuring some of her amazing recipes here on the blog. So, to kick off her first of many recipe features here on the Colour Journal, today Linds will be sharing her recipe for Paleo Blueberry Muffins! Enjoy!
Easter Sunday is coming up, and for many of us, that means family brunch! Maybe your whole family eats Paleo, but mine certainly does not! It can be a little difficult to get my parents and siblings on board with my alternative eating habits, and I really don’t want to make two separate brunch menus to appease everyone.
Fear not, friends! Now there is a solution to separate menus and added hours in the kitchen. These blueberry muffins will have EVERYONE loving a healthy brunch, from your processed sugar, dairy-loving brother to the blueberry muffin, connoisseur father and everyone in between! Now let’s get cooking!
This week’s kitchen playlist: Brunch Cooking
Find me on Spotify (Lindsey Michelle Strong) to get the tunes behind the recipe!
1 room temp egg
½ tbsp vanilla extract
¼ cup honey
¼ cup coconut oil
1 shake of the salt shaker
½ tsp baking soda
2 tsp cinnamon
1 tbsp coconut flour
5 tbsp tapioca flour
1 cup almond flour
½ cup of blueberries
- Heat the oven to 350 degrees
- Combine the wet ingredients in a bowl with a whisk
- Heat the coconut oil and the honey together in the microwave for 30 seconds or until both are smooth
- Add in the vanilla and room temperature egg and whisk until smooth
- Next, add in the dry ingredients. Starting with the smaller ingredients will allow them to be more thoroughly mixed in before adding in the flours
- Whisk one shake of the salt shaker, baking soda, and cinnamon
- Next add in the 3 flours and whisk until combined
- Finally, fold in the blueberries. Feel free to add in more or less depending on your level of blueberry love. But do be careful not to add too many. Too many blueberries are likely to cause the muffins to crumble more easily
- Fill your muffin tin with the batter. I like to use paper baking cups as they help the muffins to cook more evenly.
Let those babies cook! The muffins need to cook for approximately 20-23 minutes. However, as often happens with Paleo food, the top may cook faster than the insides. I recommend checking the muffins at 18 minutes. If you notice this happening, create a little foil tent for your muffins to encourage baking through without roasting the tops!
Don’t skip the tips! These may make your baking time a titch easier!
- Run your measuring cup under hot water before you scoop out the coconut oil. This will keep the oil from sticking and make the cup easier to clean
- Room temperature eggs keep the coconut oil from clumping. Coconut oil has a melting point of 76 degrees, so contact with cold ingredients can cause clumping
- Fill empty muffin slots with water. This helps the other muffins to cook more evenly.
Thanks for stepping into my kitchen today!
Happy Easter and another fabulous day on your Paleo journey.