Updated: Mar 16, 2019
With berry season in full swing I've been a baking fiend! Blueberries are one of my absolute most favourite berries (second to olalliberries.. if you haven't had them go find some ASAP, they make the most amazing pies, and if you have then you know what I'm talking about) so I love putting them in just about everything.
Two summers ago when we were visiting my boyfriend's parents in Calgary (that's in Alberta, Canada), she made these amazing, and huge!, muffins. Naturally, I just had to make some of these blueberry muffins. BUT they couldn't just be any old muffins, they had to be JUMBO because who can eat just one small muffin? Certainly not us. So I asked her for the recipe and adapted them for our paleo-eating pleasure. I also added extra blueberries so these babies are LOADED. Because there's not much worse than expecting a blueberry muffin and there's only 3 blueberries in the whole thing... Am I right?
So I like to use Bob's Red Mill flours for basically everything and they have this amazing paleo baking flour that I used for this recipe. Now this flour has coconut flour in it (yum!) so it adds a nice sweetness, but is also VERY absorbent so don't be alarmed by the amount of liquid. It might seem soupy at first but if you let the batter sit for a minute it absorbs right up. It will be about the consistency of a thick pancake batter. Mm did someone say pancakes?
Once you've got everything all mixed up you'll want to add in your blueberries. They should have been prewashed (obvi) and don't forget to check for any extra stems that snuck through. I always manage to find at least a few, especially if they're from local farmers. Make sure they're dry, then GENTLY fold them in. Once you feel like it's nice an even you can add them to your muffin trays (I usually like to use a big spoon rather than the spatula or a measuring cup) and you're ready to bake! Be sure to let them cool completely otherwise they'll be gooey/gummy. Then enjoy!
Jumbo Lemon Blueberry Muffins
Servings: Makes 8 large muffins (or 1 dozen regular muffins if you're into that sort of thing)
Prep Time: 10 minutes
Bake time: 30 minutes (per batch, so up to an hour if you only have one muffin tray)
Total Time: 40 minutes
Large muffin tray(s)
Large mixing bowl
Ingredients (organic, non-gmo):
1 1/4 cup coconut milk
3 tbsp raw honey
1/2 cup unsalted grass-fed butter or ghee, melted
1 tsp vanilla extract (alcohol free)
2 cups Paleo flour
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
Optional, lemon zest (if you like a stronger lemon flavour)
2 cups fresh blueberries
1. Preheat oven to 400˚F
2. Mix dry ingredients (flour, baking powder, cinnamon, salt)
3. Whisk in wet ingredients (honey, egg, coconut milk, butter/ghee, vanilla, and lemon)
4. Gently fold in blueberries (and lemon zest, if using)
5. Fill baking cups 2/3-3/4 full
6. Bake 25-30 minutes for large size or until golden brown and toothpick comes out clean; 20-25 minutes for regular size or until golden brown and toothpick comes out clean.
7. Cool completely (or they'll be gooey!) and enjoy!
Calories 283kcal Total Fat 18g Cholesterol 53mg Sodium 280mg Potassium 27mg Total Carbohydrates 23g Fiber 4g Sugar 8g Protein 6g Vitamin A 12% Calcium 13% Iron 6%
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