This paleo blueberry muffin recipe is gluten free, dairy free, and low carb.
I have made these for people without any diet restrictions and they absolutely love them. The almond flour keeps these muffins nice and moist, and lets be honest…who doesn’t love blueberry muffins?! They are perfect for breakfast, snack, or dessert.
This Paleo Blueberry Muffin recipe is a sure crowd pleaser. When I make them they barely survive the day:)
The Benefits of Almond Flour
- High in Vitamin E and magnesium. Which is great for skin health and lowering blood pressure.
- Its low glycemic index helps regulate blood sugar. And the extra magnesium helps with blood sugar regulation too.
- Its Gluten Free!
- You can bake it with wheat flour at a 1:1 ratio. That makes it such an easy swap in recipes. You can make your favorite cake gluten free really easily. Just be prepared for your baked goods to be slightly denser due to its lack of gluten.
What’s the Difference between Almond Flour and Almond Meal?
Almond flour is used with blanched almonds, with no skins. It has a much finer texture and is used in a more delicate type of baking. Like macarons or a sponge cake.
Almond meal has a courser texture and usually has the skins on it. It can be used in baked goods as well, but works best with breads and tart crusts. Something that can have a bit of grit to it.
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