Deep breaths. I. Am. A. Champion. Freddie Mercury told me so. But really? It took me six rounds to get these muffins just right. And, if you read my blog or follow me on Instagram with any sort of regularity, you’ll know that I’m a bit of a perfectionist. So that means six rounds. In three days. My poor dishwasher/husband. But now? Lucky dishwasher/husband! They’re perfect. I didn’t want to settle for anything less than that and, by golly, you don’t have to, either.
What Makes This Recipe So Good
These blueberry muffins are:
Soft and tender but still firm. Not overly moist, not too soft. Sweetened with honey and spiked with lemon zest. Bakery-style with nice domed tops and a crunchy crust of cane sugar. Really easy to make! You can make them in about 30 minutes, then they’ll cool for a few minutes after that. Grain-free, gluten-free, dairy-free, and refined-sugar-free, if you skip the cane sugar topping. Light and golden in color and in taste, thanks to the honey.
Chef’s Tips
To use frozen blueberries, first rinse the blueberries in running, cold water until the water running off turns from a dark blue or purple color to a lighter blue or red color. Then dry the blueberries very, very well. Fold into the batter very gently. Use parchment paper muffin liners for the easiest peeling ever. Or try a silicone muffin tin to pop out the muffins easily. Fill the muffin tin almost to the very top. Use a 2-oz. disher to do this super quickly and easily. Sprinkle the tops of the muffins with a very generous helping of cane sugar for a gorgeous, crackly topping. You want the tops totally and heavily coated for best results. You can skip this part and opt for a crumb coating, if desired. Try this recipe’s crumb top.
How long do these last?
They’re best kept in an airtight container, but the tops will become a bit moister, rather than crackly from the cane sugar crust. However, they will stay good up to 5-6 days in an airtight container kept at room temperature. They should freeze well, too.
Nut Free or Egg Free
These paleo blueberry muffins have not been tested with a nut-free or egg-free alternative. Both the almond flour and eggs are critical components of this recipe, so I cannot guarantee the result with either modification. If you’re looking for an alternative, try:
This recipe for an egg-free variation. Or this one for a nut-free variation. This specific recipe also includes a modification for an egg-free version, using “gelatin eggs.”
Can I skip the lemon zest?
You can! However, it doesn’t make them too “lemony,” just perfectly complemented, fresh, and springy!
Can I reduce the amount of honey?
You can, most likely. I would not reduce it below 3/4 cup without altering the rest of the recipe in some way, likely just reducing the amount of coconut flour and tapioca starch by 1 tablespoon each. I have not tested the recipe with these modifications (Since they’re essentially limitless!), but that should work!
Can I replace the honey with [granulated sweetener]?
No! I tested five batches of paleo blueberry muffins with granulated sweetener, and I didn’t get the perfect muffin until I used honey. More importantly, this recipe and the flours used are developed specifically to support a liquid sweetener. It’s possible that using maple sugar or erythritol may work, but I can’t guarantee anything.
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