AIP Blueberry muffins (AIP Diet breakfast)
These AIP blueberry muffins keep the sweet flavor and soft crumbly texture of the classic recipe but are blissfully allergen free. This AIP blueberry muffin recipe is also paleo and vegan friendly and is naturally sweetened. They make a perfect 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.
Notes
Fresh or frozen blueberries work great for this recipe. The main difference is that as the frozen blueberries thaw, the juice will make the muffins turn blue. So to avoid dying your batter blue, keep the blueberries in the freezer until you are ready to use them.
The Lemon zest can be omitted from the recipe. 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.
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.