My dear friend told me about Bob's Red Mill PALEO baking flour a few months ago--and when she did, I could hardly wait to get into the kitchen with it! I wondered if the flour (since it is totally grain-free) would actually result in a good finished product?! I'll admit: I was skeptical!
Fast forward a few weeks when my husband said he was craving some good blueberry muffins. We had just been blueberry picking and had buckets full in our fridge. (Side note: If you haven't had fresh Oregon blueberries in the summer, I recommend you adding it to your bucket list - like now!) I picked up some BRM Paleo flour and did my best to whip up some lemony, blueberry goodness.
The results were AMAZING! I can honestly say that these muffins are everything you'd hope for: tender, light, fluffy, and soul-satisfying!
I have included the optional Paleo Lemon Coconut glaze in this recipe, but I promise, these muffins are divine by themselves! Enjoy!
What You’ll Need:
- 1 16-oz. bag of Bob’s Red Mill PALEO Flour
- 1 tsp. + ¼ tsp. baking soda
- ½ tsp. cinnamon
- 1 tsp. vanilla extract* optional
- 3 eggs
- ¾ cup coconut shortening (or oil), melted* you can substitute grass-fed butter here if you’d like!
- ½ tsp. sea salt
- ¾ cup Grade A Maple Syrup
- the juice of 1 small lemon
- lemon zest* (from a lemon rind)
- 2 -3 cups fresh blueberries
- ½ cup walnuts, toasted
Paleo Lemon Coconut Glaze:
- 2 Tbsp coconut oil or shortening
- 2 Tbsp grade A maple syrup
- 2 Tbsp coconut milk (or milk of choice)
- zest and juice from 1 lemon
- 1/2 tsp pure vanilla extract
- Preheat oven to 350-degrees F.
- Grease (using coconut shortening or oil) a giant muffin pan (for 6 large muffins) or a standard muffin pan (for a dozen).
- Combine paleo flour, baking soda, salt, and cinnamon and mix thoroughly.
- Melt coconut oil, butter, or shortening until a liquid consistency forms. Pour into dry mixture. Add in eggs, one at a time. Add in maple syrup and vanilla extract. Using a handheld or stationery mixer, combine ingredients until a consistent batter forms.
- Add in the juice of 1 lemon and grate in lemon zest from the peel.
- Fold in blueberries and walnuts.
- Spoon batter into prepared muffin pan. Use all of the batter—filling each muffin cup nearly to the top.
- Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- For the Glaze: In a small saucepan, combine coconut oil or shortening, maple syrup, milk, and lemon juice + zest over low heat. Mix thoroughly. Pour glaze over muffins when they’ve finished baking, or just before serving!