The absolute best nut free paleo blueberry muffins! These blueberry muffins are gluten free, dairy free, grain free, refined sugar free, and full of incredible flavor. Moist, light and fluffy with a buttery taste, these muffins will please any crowd.
These muffins are low in carbohydrates and sugar, so they make a great breakfast or snack, but taste like dessert. They also freeze well. The first time I made these, I used unsweetened dried blueberries from Brownwood Acres, as fresh blueberries were no longer in season (aka too expensive for my medical school budget). I tend to make muffins and other baked goods when I run out of fresh produce and school is too hectic to run to the store. This recipe also works well with fresh and frozen blueberries with slight adjustments in the amount of dairy-free milk.
Even better, you can make these muffins right in a blender or food processor. First, blend all the ingredients minus the blueberries.
Fold in the blueberries, and grease the muffin pan if you are not using muffin liners. Fill the muffin tins or liners 3/4 full.
Bake 20-24 minutes at 375 degrees Fahrenheit, and enjoy!