Summer's Best Blueberry Muffins

All Purpose Paleo Flour Blend
2 cups Almond Flour (Trader Joe’s)
1 1/3 cup Arrowroot Flour (Bob’s Red Mill)
2/3 cup Coconut Flour (Trader Joe’s)
Mix and store in the fridge or freezer


Muffin Ingredients – makes 12
2 cups of Paleo Flour Blend (above)
2 teaspoons baking powder
½ cup Kerrygold grass fed unsalted butter
¼ cup dark maple syrup (Trader Joe’s)
1 tablespoon Lakanto Monkfruit Sweetener (Mom’s Organic Market)
1 teaspoon vanilla extract
2 large pasture raised eggs
½ cup nut milk (almond, coconut, cashew)
1+ cups blueberries
Pinch of pink Himalayan sea salt



Preheat oven to 375 degrees and line muffin pan with paper muffin cups

Beat butter with maple syrup and monkfruit sweeteners until whipped and creamy

Add eggs one at a time and then vanilla

Add dry ingredients to a separate small bowl and mix well

Alternate adding dry ingredients and the milk to the butter/sweetener mixture while blending

Fold in berries gently

Scoop even amounts into the muffin tin and bake 25 minutes until golden.


Cool and Enjoy!


This is a fantastic muffin base to use with other ingredients like cherries & chocolate chips or diced peaches or chopped apple & walnuts. Or add some lemon zest, candied ginger or cinnamon to the blueberries.

Get creative and have fun!