Paleo Blueberry Muffins

If you remember my recent Paleo Banana Bread Muffins post then this one will look familiar. I bought my mom banana and blueberry muffin mixes from the Paleo Baking Company for Christmas and I decided it was finally time to give this blueberry one a try. Now she really loved the banana muffins using this mix, so I anticipated her also really enjoying this blueberry version too. Both require a lot of extra coconut oil, honey, and eggs, so make sure to factor those big ingredients in when checking out the nutrition facts on the package. I typically make my mom this Paleo Blueberry Pancake Muffins recipe instead, which is a lot more simple to throw together and lower in overall calories, fat, and carbs. Just throwing that out there as another blueberry muffin option though! Since I bought this mix for my mom as a gift and treat, she gets to enjoy them for breakfast this week. I always add a scoop of protein into these kind of recipes to sneak more protein in them, but you can leave that ingredient out if you wish. These type of baking mixes are a little more expensive, but if you are looking for a delicious tasting muffin or pancake that is dairy-free and gluten-free and easy to whip together then these mixes are worth trying!

Paleo Blueberry Muffins
​Ingredients:

• ​Paleo Baking Company Paleo Blueberry Muffin Mix 
• 6 eggs
• 3/4 cup Coconut Oil
• 1 cup Honey
• 1/2 cup Water
• 2 teaspoons vanilla extract (optional)
• 3/4 cup fresh or dried blueberries (I used a full Cup)
• 1 scoop Protein Powder (I used this Paleo Protein) (optional)
• pinch of salt

Directions:

1. Preheat oven to 350 degrees. Melt coconut oil in a microwavable dish until liquid (about 60-90 seconds on high). Allow 1 cup liquid coconut oil to cool.
2. Beat eggs on medium speed for 30 seconds, then slowly add cooled liquid coconut oil, honey and water, mixing until combined. Do not overbeat wet mixture.
3. Add Paleo Blueberry Muffin Mix to wet ingredients. Mix on medium speed until batter is smooth, then stir in blueberries until combined.
4. For muffins fill standard muffin pan cups with paper liners. Fill paper liners to full (batter will not rise).
5. Bake at 350 degrees for 18-20 minutes until an inserted toothpick comes out clean. Do not over-bake or muffins will be dry. Allow muffins to cool completely before removing from pan. Store for up to 5 days in refrigerator or 30 days in the freezer. Baking times may vary.

Recipe from ​Paleo Baking Company Paleo Blueberry Muffin Mix package