Anyone else remember those packages of mini blueberry muffins you always ate as a kid? I was so picky and refused to eat fruit but I’d devour those haha. These little paleo mini blueberry muffins remind me so much of them! They’re easy to make and a perfect healthy snack or breakfast to have on hand.
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I love making recipes like this on the weekend. Having a healthy breakfast or snack on hand not only keeps me from getting hangry, it makes me excited to get through a workout in the morning knowing I have them waiting for me. These don’t take too long to make + they reheat so well. Or they’re tasty not heated up. Honestly you can’t go wrong with these paleo mini blueberry muffins.
Recipe Steps:
First, whisk 2 eggs in a bowl. Then you’ll add in the rest of the ingredients besides the blueberries. A tip before you add in the blueberries is to roll them in a little flour. It keeps the blueberries from sinking to the bottom of the muffins as they bake.
You can use fresh or frozen blueberries in this recipe. I actually like to use frozen blueberries because they’re more affordable if you’re looking to save some money. Plus they last so much longer. In recipes, you really can’t taste the difference. If you’re looking for an affordable way to eat more organic fruits and veggies, buying frozen is a great option.
Mix the blueberries in. Then grease a mini muffin tin or line with mini cupcake liners. I normally use mini muffin liners but I was out! Then pour the batter in and fill up about 3/4 of the way.
Bake for 15-17 minutes at 350F.
You can add some vanilla protein powder in to this recipe as well but it’s optional. I added some Ancient Nutrition Vanilla Collagen in. Gives these muffins a little extra protein + the most delicious vanilla flavor. Linked it here on amazon.
Other Paleo Breakfast Recipes:
Paleo Mini Blueberry Muffins
These mini blueberry muffins are paleo, gluten free, and so tasty. An easy healthy breakfast that would be a great easy, healthy meal prep breakfast or snack. #paleo #paleobreakfast #paleorecipes #glutenfreerecipes #glutenfreebreakfast
Ingredients
2 eggs
1 cup almond flour
3 tbsp maple syrup
1/2 tsp vanilla
1 1/2 tsp cinnamon
1 tsp baking powder
1 tbsp nut butter
1 tbsp vanilla protein powder* optional
!/2 cup blueberries
Method
- preheat oven to 350F
- In a bowl, whisk the eggs
- Mix all of these ingredients together besides the blueberries
- Then add in the blueberries.
- A tip is to roll them in a little flour before hand and they won’t sink to the bottom of the muffins or you can wait and add them in after you’ve put the batter in the cupcake tins.
- Mix it all together, line a mini cupcake tin with liners, fill about 3/4 of the way.
- Bake for 15-17 mins.
- Makes about 15-16 mini muffins.
