blueberry chia muffins

Yum! Make these blueberry muffins for breakfast, lunch, dinner, or a snack. They’re delicious anytime, anywhere, and are gluten free and paleo friendly. A lot of times paleo friendly muffins can be dense and mealy, but these are pretty perfect. I’d say they’re about the consistency of a bran muffin. I’ve also added chia seeds for Omega-3′s and some texture… think poppy seed muffins. Enjoy!


  • large mixing bowl
  • muffin tin
  • muffin papers or whatever the official name of those things is



  • 1 cup almond flour/meal
  • 1/3 cup shredded coconut
  • 2 TBSP coconut flour
  • 1 TBSP chia seeds
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup almond butter, well stirred
  • 1/2 cup agave nectar
  • 1/3 cup coconut oil
  • 3 Omega 3, cage free eggs
  • 1/2 cup blueberries (if you’re using frozen, which I would recommend because of their juiciness. Stick them in the microwave for a minute to warm them up, and use the juice as well )


  1. Preheat oven to 350 degrees and put the muffin papers into your muffin tin. This recipe makes 12 good size muffins
  2. Mix dry ingredients in a bowl and your wet ingredients in a bowl. Combine the two.
  3. Spoon a big dollop of muffin mixture into each cup. To make it even, just go around each cup and spoon in extra with the remaining mixture.
  4. Bake for 15-20 minutes. Use the toothpick trick to determine if they’re done.

blueberry chia muffins

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