You know the old saying: Have a cold? Eat a muffin! Okay, you caught me…that’s not a saying at all, but these fiber-filled, Paleo blueberry orange muffins are packed with nutrients and immune-boosting vitamin C, so why not?
We all know that blueberries are a superfood, but did you know that oranges are quite the superfood too? Both blueberries and oranges are high in vitamin C, fiber and antioxidants; have a low glycemic index (i.e. won’t spike your blood sugar); support eye health and help fight against chronic illness, including cancer and heart disease.
In addition, blueberries are rich in phytonutrients and support healthy cognitive function (just remember that blueberries are on the list of foods that should always be bought and consumed organic), while oranges are anti-inflammatory and help lower cholesterol and regulate blood pressure. Finally, these Paleo blueberry orange muffins are made with coconut flour, making them grain-free, low-carb and packed with even more nutrition.
With a hint of orange and the robust flavor of blueberries, you won’t even realize you’re eating healthy!
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 4 pastured eggs
- ¼ cup heaping pure or raw honey
- ⅓ cup organic/unrefined virgin coconut oil, melted
- ½ cup fresh squeezed orange juice (about 3-4 oranges, preferably room temperature)
- 1 tsp pure vanilla extract
- ½ - ¾ cup organic blueberries, fresh or frozen
- Handful of coconut sugar (optional for topping muffins)
Preheat oven to 350 degrees. Line a standard size muffin tin with 9 liners. (If you find that your baked muffins are sticking to your liners, just add a tiny drop of coconut oil to the bottom of each liner before filling with batter.)
In a medium bowl, mix coconut flour, baking soda and sea salt. In a separate large bowl, mix eggs, coconut oil, honey, orange juice and vanilla extract.
Slowly add dry ingredients into wet ingredients. (It may seem like a lot of liquid, but the coconut flour will eventually absorb it, and it is necessary to achieve an ideal texture.) Mix batter well (with a hand mixer, preferably). Let batter sit for about 5-10 minutes to allow liquid to absorb. Then mix again briefly.
Carefully fold in blueberries.
Pour batter into each muffin cup almost all the way to the top (this will produce about 9 muffins). Sprinkle coconut sugar over the top of each unbaked muffin (optional).
Bake at 350 degrees for 22-30 minutes or until a toothpick comes out clean (using fresh blueberries will require a baking time of about 22-25 minutes while using frozen blueberries may require a baking time of closer to 25-30 minutes).
Let cool and enjoy!
Store leftovers in an airtight container in the refrigerator.
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I made these muffins and they totally deflated. I’m questioning whether the recipe is correct with only 1/2 cup of coconut flour. Is this a misprint?
Hi Cindy, I’m so sorry these didn’t turn out for you! The ½ cup measurement is not a misprint. Coconut flour is highly absorbent and requires a lot more liquid that other flours. I always use Bob’s Red Mill coconut flour with good results (another brand I’ve tried produces a grainy texture that I don’t care for). I will say that quick breads and muffins made with strictly with coconut flour do not “rise” like other flours might, so a flattened top is not unusual. Some deflation happens for me with a lot of Paleo recipes. However, it couldn’t hurt to try it with less liquid or a little more coconut flour. I will have to experiment with this recipe while keeping your results in mind. Thank you for your helpful feedback!