AIP Blueberry Muffins

One of the best AIP baked goods of all time! Enjoy Paleo AIP Blueberry Muffins, moist and delicious, with a perfect inside texture!

Course Breakfast, Brunch, Snack

Cuisine American

Keyword aip, blueberry, egg-free, muffin, paleo

Prep Time 10

Cook Time 25

Total Time 35

Servings large muffins or 6 small

Calories 332kcal

Author Megan

Cost $4

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 (but not frozen and defrosted because they'll be too wet for the batter)

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. (You may also use an electric handheld mixer.)
Fold or mix in blueberries.
Fill muffin tin with batter.
Bake until toothpick inserted in center comes out clean and muffins are golden brown, about 19 minutes for 6 muffins or 25 to 30 minutes for larger muffins.

You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)