Paleo Blueberry Muffins
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Gluten-Free Dairy-Free Soy-Free Peanut-Free Corn-Free Grain-Free Paleo

There is just no way to beat these muffins; they are easy, delicious, and nutritious.


    Yield: 14 to 16 standard size or 12 tall muffins

    • 2¼ cups + 1 tablespoon (300 g) Pamela’s Grain-Free Pancake Mix
    • 3 eggs, large
    • ⅔ cup maple syrup or honey
    • 1 tablespoon vanilla
    • ½ cup full-fat coconut milk, from a can that has been shaken well
    • Zest of 1 lemon (optional)
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon nutmeg
    • 1 cup fresh blueberries

    Preheat oven to 400°, with rack in center. Line standard muffin pan with cupcake liners; for tall muffins, use jumbo cupcake liners. Spray with nonstick cooking spray and set aside.

    Put Grain-Free Pancake Mix into bowl of food processor or strong blender and mix for a minute or two; this will make flour finer for a lighter muffin.

    In a large bowl, thoroughly mix together eggs, maple syrup, vanilla, coconut milk, and lemon zest, if using. In a medium bowl, whisk together Grain-free Pancake Mix, salt, baking powder, baking soda, and nutmeg. Add to egg mixture until just evenly combined, then carefully fold in blueberries. Fill muffin cups about two-thirds full; for tall muffins, fill jumbo liners until batter reaches same level as top of muffin pan.

    Bake for 16 to 20 minutes until firm to the touch and a toothpick comes out clean. Cool on a rack until cool enough to handle.

    NOTE: Muffins made with maple syrup are sweeter than those made with honey.

    © Pamela's Products, Inc.

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Kathy 07/186/2020 07/05/2020
I tweeted this recipe for ingredients I had on hand. I used 2 cups Pamelas grain free pancake mix, 2 eggs, 1/2 cup fat free milk and 1 cup pumpkin. The rest the same. They came out delicious and moist.
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Nancy 07/184/2020 07/03/2020
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These are the best breakfast muffins I've ever had. They are so moist and filled with blueberries and honey. Yum! Yum!
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