Fresh blueberries, blueberry muffins, blueberry pancakes (dare I say blueberry donuts?) – I even grew up making that awful Jiffy quick mix for blueberry muffins which I’m not even sure were real!
I try to eat at least a couple handfuls of fresh blueberries or raspberries every day – these are my go-to fruits!
I love the flavor and blueberries are high in anti-oxidants and great for your skin, and since berries are a low-glycemic fruit, they don’t spike your blood sugar like high sugar fruits.
Berries, almond flours, and coconut flours are all a great choice for most low-carbohydrate diets, including the popular Paleo diet and the Ketogenic diet.
Almond flour and coconut flour are both heart healthy and loaded in healthy fats, protein, vitamins, minerals and are naturally gluten-free! These flours have become a staple in my household.
I had a huge craving for blueberry muffins yesterday, so I searched for a few recipes and decided on one. Since I didn’t have all the ingredients, I searched for a few more, skipped the sugary glaze, and morphed this into my own recipe.
It turned out so moist and delicious, I would definitely make this again, and anything quick and easy is right up my alley!
- 1 and 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt (I use pink Himalayan, more minerals)
- 4 eggs
- 1/2 cup coconut oil
- 1/3 cup honey
- 3 tbsp fresh lemon juice (I squeezed half a lemon)
- 1 small container of fresh, organic blueberries
- Preheat oven to 350, or 325 if using the convection setting (I used convection).
- Grease a 9×5 loaf pan (I used coconut oil), and cut a piece of parchment paper to line just the bottom of the pan (great trick for helping the bottom not to burn and so it doesn’t stick).
- Combine almond flour, coconut flour, baking soda and salt in a large bowl, set aside.
- Whisk together eggs, coconut oil, honey, and lemon juice until mixed (you don’t have to beat)
- Spread 1/3 of the batter onto bottom of the pan, and sprinkle 1/3 of the blueberries on top. Repeat one more time with remaining batter and berries.
- Bake 30-35 minutes, until a knife inserted into the center comes out “fairly” clean. Remove from oven and allow to cool.
TIP: I was most impressed that it didn’t turn out “mushy” in the middle as some paleo breads do….if you need to cook it a little longer, you can cover the top with foil so that it doesn’t burn. Mine was perfect at exactly 32 minutes on the convection setting!
Which Brands Did I Use?
Red Mill makes one that’s blanched made with just the inside of the nut and this would probably give you a bread that’s lighter in color, but I love the extra fiber and the nuttiness.
I normally have the kind on hand that’s semi-soft but I wanted to give this one a try for cooking eggs, etc.
I used organic blueberries because I always eat organic berries – they are one of the fruits that absorb a lot of chemicals so I try to eat organic berries whenever possible.
Most of this I bought at Whole Foods which is where I like to splurge on healthy stuff!
Sorry guys, I don’t track macros or calories so I’m not exactly 100% on what the nutritional value is in a serving of my blueberry paleo bread, but I can assure you that you can eat it guilt-free as long as you don’t eat the whole loaf! 😉
You could always plug it into myfitness pal if you need those macros! ENJOY!