Just SIX ingredients to make a no grain, low sugar, high protein, DELICIOUS blueberry muffin that everyone will love! Obviously Trader Joe’s is my go-to place for good ingredients at a decent price. The coconut oil spray works better than anything else I’ve tried just fyi. From muffins to making omelets in the old and heavy Le Creuset sauté pan, it really works well. The cinnamon is special however and I buy it on-line because I use A LOT of cinnamon in my life and I needed a safer cinnamon. Nothing to worry about in small amounts though so use what you can find!

  1. Almond flour – 3 cups
  2. Salt – 1/2 teaspoon
  3. Cinnamon – 1 tablespoon
  4. Eggs – 5 whole eggs
  5. Maple Syrup – 1/4 cup
  6. Blueberries – 2 cups
  1. Go ahead and set your oven to 350 degrees so it will be ready when you are.
  2. Put 3 cups almond meal, 1/2 teaspoon salt and a tablespoon of cinnamon in a large bowl. Mix these up with a large fork.
  3. Then, to keep things simple, I make a large dip or boat in my dry ingredients and add 5 eggs and 1/2 cup maple syrup all at once. I whip the eggs and syrup up a bit to blend and then bring in the dry ingredients thoroughly whipping all it together.
  4. If, at this point, the batter seems too thick or dry, I add 2-4 tablespoons of milk. Almond milk, hemp milk, coconut milk and even water will work. I’ve done it all and it’s all good! I like the consistency to be like soft ice-cream I suppose.
  5. After that’s been done so no dry ingredients remain on the sides of the bowl or hidden at the bottom, I clean my fork and switch to large spoon. Not a special spoon but the lager one from a regular table setting. Adding the 2 cups of blueberries all at once, I thoroughly fold and stir them in (abandoning the whipping technique so the blueberries stay intact.)
  6. At this point the batter turns blue and it’s done. Spray a generous amount of coconut oil on the muffin tray and using the same spoon, drop a heaping spoonful of batter into each cup. Then go a second round evenly distributing the batter to each.
  7. Place in the oven at 350 degrees for 25-30 minutes. Easy peasy. Very little clean-up too!
  1. Since I am still learning how to use this website I’m posting some NUTRITIONAL INFORMATION HERE. I know Paleo folks aren’t that concerned with this kind of thing but I still like to know:) I entered the recipe in a reliable program I’ve been using on my phone for ages to track calories and protein etc and here is what it says: PER MUFFIN – calories 239, fat 16g, carbs 13g, protein 9.5, fiber 4g – ENJOY!
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