The one problem I always have with baking is my lack of patience! That and my lack of precision. There are some things I’ll happily take hours over … getting the right photograph for example. There are other things that I get all excited about starting but my concentration soon disappears. I just want to see the finished product.
If you’re looking for healthy, sweet treats that are simple to make and perfect as a grab and go breakfast – you’ll love these Paleo Blueberry Muffins.
Creating food is one such thing. I get the idea and inspiration but then just want to see it done and dusted on a plate. The trouble with cake baking is, measurements have to be correct, ingredients have to be whisked, mixed and folded as per the recipe, and then there are those agonising twenty five minutes staring at the oven, hoping the cakes you’re baking rise.
These delicious Paleo Blueberry Muffins are pretty fool proof. Granted, there’s a little measuring involved, but all in all they’re really simple. The best part is the ingredients (aside from the blueberries) can all be thrown into a food processor, in no particular order, and blitzed for less than a minute – done. Then there’s just the oven time to sit through, but twenty five minutes are just about bearable!
The slight sweetness of ground almonds and coconut oil means the muffins don’t need much more honey or maple syrup adding, and I love using whole, fresh blueberries – they taste so delicious and stay beautifully moist. The lemon perfectly contrasts the sweetness of the almonds create a light, zingy flavour.
Best of all, because these little Paleo beauties don’t contain any gluten, dairy or refined sugar, they’re innocent enough to enjoy at breakfast or as a mid morning snack.
- 3 eggs
- 300g ground almonds
- 200ml (half a tin) coconut milk
- 3 tbsp raw honey or maple syrup
- 2 tbsp coconut oil
- ½ teaspoon baking powder
- Zest of 1 lemon
- Juice of half a lemon
- 100g fresh blueberries
- Crack the eggs into a food processor, add the almonds, coconut milk, honey, coconut oil, and baking powder and blitz for about a minute until everything is well combined.
- Stir in the lemon zest, juice and fresh blueberries.
- Spoon evenly into a silicone mini muffin tray.
- Bake for 20-25 minutes at 180C. The tops should be golden brown.
- Allow to cool and enjoy.