There is something about a fresh blueberry muffin with steam rising out of the hot puffy dome and sweet blueberry juice sticking to your fingers as you take the first bite that just hits different. It’s a moment, an experience, a simple joy of life. Blueberry muffins used to be a special breakfast treat my mom would make. I remember weekend mornings rolling out of bed to be greeted by the sweet smell of homemade blueberry muffins, piled high in a basket on the breakfast table. Such a sweet childhood memory had to become an AIP diet breakfast reality, and these AIP Blueberry Muffins bring me straight back to being 6 years old at the family breakfast table.
These AIP blueberry muffins keep the flavor and texture of the classic recipe but are blissfully allergen free. And they are also paleo and vegan friendly. This AIP blueberry muffin recipe is naturally sweetened with honey, which can be substituted for maple to make it vegan. The best part about this recipe is that it is easy to make and can be ready to serve in 30 minutes or less. So what are we waiting for? Let’s get baking!
Tips and Tricks to make this AIP diet breakfast
Should I use fresh or frozen blueberries for AIP blueberry muffins?
When making blueberry muffins, fresh or frozen blueberries work great! Because fresh blueberries are almost impossible to get in Honduras, I almost always bake with frozen blueberries. The main difference with fresh versus frozen is that as the frozen blueberries thaw, the juice will make the muffins turn blue. So to avoid dying your AIP blueberry muffin batter blue, keep the blueberries in the freezer until you are ready to use them, and then add the blueberries at the very end before you spoon the batter into the muffin trays.
Do I need to use lemon zest?
The lemon zest can be omitted from the recipe, but I personally like the subtle citrus flavor infused into the muffins by using zest. If you don’t have a lemon on hand you can substitute it for lemon juice or lemon extract. Instead of the zest, use one tablespoon of Lemon Juice or ¼ teaspoon of lemon extract. I like to keep a bag in my freezer of lemon zest on hand so I can use it whenever I need some.
How many AIP blueberry muffins does this make?
This recipe is a small batch recipe. Depending on the size of your muffin tin this recipe will make 6-8 muffins and will bake for 18-20 minutes. If you use mini muffin tins this will make about 12 small muffins and the mini muffins will bake for 14-16 minutes. If you want more muffins you can easily double the recipe.
The Process for making AIP Blueberry Muffins, an AIP Diet Breakfast
First start by preheating the oven to 375 and pulling out your muffin tins. In a large mixing bowl combine all the flours, baking soda, salt, and lemon zest together. Make sure to mix the dry ingredients well. If you are substituting lemon juice or lemon extract, wait to add that in with the wet ingredients.
Once the dry ingredients are well incorporated, add in the coconut milk slowly to the dry ingredients, mixing as you pour to avoid clumps. Then add the olive oil and mix again. Finally add the Honey and vanilla extract and stir until the batter is smooth.
Once the batter is clump free, add in the blueberries and gently stir. If you are using frozen blueberries make sure not to over stir or it will start to turn the batter blue.
Scoop out the batter into the muffin tins and bake for 14-16 minutes for mini muffins or 18-20 minutes for normal sized muffins. The batter will be thicker and the muffins will turn a deep golden brown as they bake. To check if the muffins are done insert a toothpick, and when it comes out clean they are finished.
Serve your AIP Blueberry muffins right away with honey, or store them in the refrigerator as a delicious AIP diet breakfast for later.
If you enjoyed this AIP Diet Breakfast, you may also like these!
AIP Blueberry muffins (AIP Diet breakfast)
Ingredients
- ⅓ Cup Cassava Flour
- ¼ Cup Coconut Flour
- ¼ Cup Arrowroot Flour
- ½ Teaspoon Baking Soda
- ⅛ Teaspoon Salt
- ½ Teaspoon Lemon zest
- ½ Cup Coconut Milk
- ¼ Cup Honey substitute Maple Syrup for vegan
- 2 Tablespoons Olive Oil
- ½ Teaspoon Vanilla Extract
- ½ Cup blueberries
Instructions
- Start by preheating the oven to 375 and pulling out your muffin tins.
- In a large mixing bowl combine all the flours, baking soda, salt, and lemon zest together. Make sure to mix the dry ingredients well. If you are substituting lemon juice or lemon extract, wait to add it in with the wet ingredients.
- Once the dry ingredients are well incorporated, add in the coconut milk slowly to the dry ingredients, mixing as you pour to avoid clumps.
- Add the olive oil and mix again. Finally add the honey and vanilla extract and stir until the batter is smooth.
- Once the batter is clump free, add in the blueberries and gently stir. If you are using frozen blueberries make sure not to over stir or the blueberries will start to turn the batter blue.
- Scoop out the batter into the muffin tins and bake for 14-16 minutes for mini muffins or 18-20 minutes for normal sized muffins. The batter will be thicker and the muffins will turn a deep golden brown as they bake. To check if the muffins are done insert a toothpick and when it comes out clean they are finished.
