Shanti Landon Life Made Full

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Blueberry Muffins to Die For

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These Blueberry Muffins to die for are SO good!!

These blueberry muffins are so moist, you’ll think you died and went to heaven!

Recipe: Blueberry Muffins to Die For (makes 9 large muffins)

2 cups almond flour

1 tsp gluten-free/cornstarch free baking powder 

2 eggs

1/4 cup softened butter or coconut oil

4 TBSP pure maple syrup or honey

1 tsp pure almond extract

1 tsp pure vanilla extract

3 TBSP full-fat, unsweetened coconut milk

dash of salt

1 cup dried or fresh blueberries (I used freeze-dried blueberries with no added ingredients)

Preheat oven to 350 degrees. Line 9 muffin tins or grease with coconut oil. In a large bowl, beat together the butter, maple syrup or honey, almond and vanilla extracts and coconut milk. Beat in eggs. Add almond flour, salt and baking powder and beat until combined. Fold in the blueberries. Generously fill each muffin tin and cook for 15-18 minutes, until golden brown and toothpick comes out clean.

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About Shanti

Shanti Landon is a certified life coach and blogger, mom to five kids, and the author of two ebooks: 30 Days to a Life Made Full and 10 Minute Prep Paleo Freezer Meals. She started her blog in 2012 after her husband, Chris, was diagnosed with celiac disease, and her family switched to a mostly Paleo diet. You can follow Shanti across all main social media channels under @lifemadefull

Comments

  2. I have made these twice now and I love the coconut flavor with the blueberries. The only problem is they are a little greasy??? It is my first time baking with coconut oil so I was not sure if that is just how it is?? Thank you for sharing!

    Reply

  4. Hi –

    Thanks for the recipe! I just made these today and mine turned out quite greasy as well. I used paper muffin cups and there was a pile of grease at the bottom of each muffin well in the pan. I’m wondering if less coconut oil would help. They taste really good. I’ve just started experimenting with almond flour….yummy nutty taste! Any thoughts or suggestions about the greasiness/coconut oil? Thanks!

    Reply

    • I need to make these again and see what happens. The first time I made them, I didn’t notice any major grease. I will try cutting the coconut oil down to a 1/4 cup and see how it goes, and update as needed. Thanks for letting me know!

      Reply

  5. I made these today. Used 1/4 cup coconut oil, agave syrup instead of honey, added an extra egg white and used 1 cup frozen blueberries and 1 cup frozen raspberries. I had to cook them a little longer but they’re light, moist and amazing. Definitely not oily and not dense like some paleo muffins can be

    Reply

  7. DH accidentally bought almond meal instead of almond flour. Do you think it could still work for this recipe?

    Reply

  8. Hello,

    thank you for your recipe! I was so excited before i started baking.
    This is my first time when i was making muffins.
    Overall we liked those muffins. Few things I wanted to ask to help me to make this recipe to work better for us.
    When i was making muffins i was making two different dough. I splited this recipe in two bowls.
    For one bowl I used flexseed egg replacer since my husband can’t have eggs. For baking powder since i didn’t know if it will work, if dough will raise or not, because there were times when i was using this baking powder and my pie didn’t raise, waste of ingredients. So i wanted to make sure it will work somehow I added some lemon juice to baking powder not to all but i added extra baking powder for this lemon juice. I followed the rest of your instructions. But I realized I got Almond flour which a little different than your because mine was brown.
    For second bowl I added 1 egg and a little bit of flaxseed egg replacer and I followed your instructions, used the same almond flour and I did the same thing for baking powder with lemon juice.
    Since I never made muffins before I didn’t know what kind dough i should end up so they came up different from each other.

    First dough looked like this (with flaseeds egg replacer,this not original photo but dough was similar):
    https://goo.gl/uYW85L

    And second dough looked like this:
    https://goo.gl/MsL4Mb

    Both batches didn’t raised much as I assumed earlier. But second batch with real egg raised better and consistency was less stiff.
    I don’t really know how dough should look like maybe someone could share their pictures and tips how to make this recipe even better in my case. I had feeling the amount of flour was too much and i didnt use it all, i don’t know why batter became so stiff so fast.
    Other thing if you could give me any tips about baking powder. I think backing powder didn’t work well either.

    Here is pictures of backed muffins, both batches together and picture of backing powder:
    https://drive.google.com/folderview?id=0B8JCmOLqVg9zfnF2V1dzT25fU29JQS0tU0hzZWtSSktTcUlVMS1PZXQxdHVLYllkeHVWc28&usp=sharing

    Thanks in advanced.

    Reply

    • Hi, Kate! I’m not sure what happened with your muffins? The batter should be more like the 2nd picture you posted. I’m not sure what the lemon juice was for? I haven’t tried that before. I’m sorry I’m not more help! Maybe another person will be able to help you more!

      Reply

      • Hello,
        thank you for your answer. That what I thought that batter should be more liquid state. It bakes better.
        Lemon juice (or vinegar, or kefir) use to activate baking powder or baking soda before you mix all ingredients, That’s what my mom was doing all the time but she was using baking soda so maybe it has different effect than baking powder.

        Thank you for your time.

        Reply

  11. I made these they were so dry and crumbly they would not
    hold together. Very dry, maybe you meant 1 cup coconut flour? These were a disaster.

    Reply

  12. Hi, Ingrid! I’m sorry you had problems. =( I’ve never had them turn crumbly–you mentioned coconut flour. These shouldn’t be made with coconut flour–it should be almond flour. Hope that helps!

    Reply

  13. I tried with almond flour and also had them turn out dry and crumbly. I used real butter instead of coconut butter so maybe that was the difference.

    Reply

Trackbacks

  4. […] 1. Blueberry Muffins to Die For These muffins are trying to tell you something by their title: they’re just about as delicious as it gets. To live up to their billing they’re using a combination of eggs, maple syrup, almond and vanilla extracts, and perhaps the secret ingredient to how good these taste is coconut milk. It gives them a smooth texture when you bite in, and also a hint of coconut flavor that permeates throughout the entire muffin. The great part about these muffins is what they leave out. No general-purpose flour is used, which cuts out the gluten you’ll find in most muffins on the market. […]

    Reply

  5. […] 1. Blueberry Muffins to Die For These muffins are trying to tell you something by their title: they’re just about as delicious as it gets. To live up to their billing they’re using a combination of eggs, maple syrup, almond and vanilla extracts, and perhaps the secret ingredient to how good these taste is coconut milk. It gives them a smooth texture when you bite in, and also a hint of coconut flavor that permeates throughout the entire muffin. The great part about these muffins is what they leave out. No general-purpose flour is used, which cuts out the gluten you’ll find in most muffins on the market. […]

    Reply

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