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AIP Blueberry Muffins are the best! They’re egg-free, moist, yet just-right in the middle, designed for autoimmune protocol, dairy-free and delicious! My whole family loves these, even those who can eat eggs and dairy…
“These are seriously good muffins.” So says our teenage boy. He loves and prefers egg-free baked goods, go figure.
Our 8-year-old can’t eat eggs, but our 14-year-old prefers the AIP bakeds goods I make to the ones with eggs he can have. So these are stamped classic, great, blueberry muffins, ever moist and delicious…plus with easy to grab ingredients!!
I know you need easy AIP recipes, with no “weird” or hard to source ingredients. This is that recipe. Easy to whip up in a flash, and they’ll deliver that cozy Sunday morning goodness to you any day any time.
But I do hope you’ll make them for Sunday breakfast, because warm muffins on a restful day are ever so special.
Enjoy that parasympathetic meal that muffins help to usher in!
Oh! And if you’re not on the AIP diet, but perhaps you don’t eat eggs, dairy, grains or nuts, I think you’ll love these muffins too!
- 3/4 cup cassava flour Otto's brand preferred and recommended
- 1/3 cup lard or coconut oil, melted and cooled slightly
- 1/3 cup coconut milk, or non-dairy milk of choice
- 1/3 cup coconut sugar
- 1/4 cup collagen (see link and DISCOUNT code below in Recipe Notes)
- 3 Tablespoons water
- 3 Tablespoons coconut flour
- 1 Tablespoon gelatin (see link and DISCOUNT code below in Recipe Notes)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
- 1/3 cup blueberries frozen or fresh
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
Add wet ingredients to dry ingredients and stir to combine.
Fold in blueberries.
Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25 minutes for large muffins.