Recipe: GF Double Blueberry Muffins (Paleo, GAPS, SCD)


Apr 10
blueberry muffins, blueberries

I’ve been having cravings for blueberries. I wonder if my body knows that it needs the powerful anti-oxidants that blueberries contain.

I thought I would make these double blueberry muffins to get the most punch!

Use Organic Blueberries

Berries are not on the dirty dozen list from Environmental Working Group, but they are on EWG’s full list and they are number 14. Therefore, I would only use organic blueberries. I find it somewhat difficult (and expensive) to source organic blueberries even when they are in season. I like to use organic frozen blueberries for this reason – I can get them anytime of the year and they are much cheaper than fresh.

Blueberries are Full of Anti-Oxidants

Antioxidants consist of a group of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases.

Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body and also when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun.

A poor diet also contributes to the formation of free radicals. Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.

The USDA Human Nutrition Research Center on Aging in Boston has developed an assay called ORAC (oxygen radical absorbance capacity), which rates the antioxidant capacity of foods. Fresh blueberries have a high level of ORAC, at 2400 per 100 grams. Researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables.

I’m sold on blueberries!

By the way, the Environmental Working Group has a ton of information on their website and many “guides” regarding safe food and personal care products. Check them out!

double blueberry muffins


Recipe: Double Blueberry Muffins (Paleo, GAPS, SCD)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x



  1. In the bowl of a food processor, combine one cup of blueberries, eggs, honey, ghee or butter and vanilla and mix together
  2. Add the almond flour, salt, baking soda and mix together. If the batter is a little runny, add the coconut flour one tablespoon at a time – the batter should be somewhat stiff
  3. Pour the mixture into a mixing bowl and fold in the other cup of blueberries, gently
  4. Put about 2 tablespoons of the batter into each muffin paper – or fill 3/4 of the way
  5. Bake at 325 for 25 – 30 minutes or until a toothpick comes out clean and they are slightly browned
  6. When finished, cool on a rack – these freeze well

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Tip: If you are using frozen blueberries bring them to room temperature before using

• 1 muffin pan with cupcake papers (where to buy stainless steel muffin pans) (where to buy unbleached muffin papers)
• Rack for cooling (where to buy stainless steel cooking rack)
• food processor (where to buy a food processor)





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