These paleo blueberry orange muffins are tender, moist, and grain-free. They’re naturally sweetened with honey, flavoured with orange zest and bursting with blueberries.
These Paleo Blueberry Orange Muffins are helping with my campaign to NOT WASTE FOOD!
With blueberries ripening in my garden already, I’m on a mission to use up the bags of blueberries that are buried in the freezer from last year’s crop. It’s only early June, and yet gardens here in the Pacific Northwest are far ahead of their usual schedule as a result of a long stretch of warm weather. Blueberry Crisp to the rescue! And a fresh batch of paleo blueberry orange muffins is always welcome around here!
I seem to have a fondness for blueberry muffins! A quick search on my site lists, Low-Fat Blueberry Muffins, paleo Blueberry Lemon Poppyseed Muffins, and Dairy-Free Blueberry Oatmeal Muffins. These paleo Blueberry Orange Muffins are made with almond flour, they’re delicately flavoured with orange zest, and they’re absolutely bursting with blueberries.
Every summer, I head to a local blueberry farm and pick buckets of blueberries to freeze for the winter. I love them in my breakfast smoothie or in overnight oats, in this Blueberry Limoncello Crisp, or this Gluten Free Blueberry Lemon Coffee Cake and they’re great to toss in a salad.
Last year, I hadn’t predicted the bumper crop I got from my own six little blueberry bushes, so now I’m in the not-so-terrible position of being overstocked. No worries: blueberries have one of the highest antioxidant capacities among all fruits and they’re considered low in terms of their glycemic index. Even more impressive is the result of a recent study that showed that blueberries may even improve memory!
So add some blueberries into your diet today. No butter needed! These paleo Blueberry Orange Muffins are tender, moist and good right from the oven.
Paleo Blueberry Orange Muffins
- Heat oven to 325°F and line 8 muffin tins with parchment paper liners.
- Measure or weigh almond flour and place in a large mixing bowl.
- Add baking powder, cinnamon, orange zest and sea salt.
- In a medium bowl, whisk eggs, add honey, orange juice, and melted butter or coconut oil.
- Add wet ingredients to dry ingredients and very gently stir in blueberries.
- Fill muffin cups ¾ full. Bake for 22-25 minutes.
Recipe slightly adapted from Cook Eat Paleo
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