Paleo Blueberry Muffins
Why This Recipe Works
Baking a great paleo muffin is a serious challenge, since traditional muffin recipes rely on wheat flour, sugar, and butter for structure and flavor. We set out to create a paleo-friendly recipe that would produce muffins with light, fluffy interiors and nicely browned, domed tops. Our first task was finding the right flours and starches to replace wheat flour. We chose neutral-flavored almond flour as our base, but its inability to absorb liquid meant that our muffins turned out dense and greasy. A small amount of coconut flour helped to absorb moisture and gave the muffins more structure, but they were still a bit heavy. Arrowroot flour lightened the texture considerably; combining the arrowroot with the liquid ingredients and letting the mixture rest for 30 minutes allowed the starch to fully hydrate and prevented a gritty texture in the muffins. To ensure that our muffins rose nicely, we put the stand mixer to work. While traditional muffins require gently folding the batter together, we used a stand mixer to incorporate air into the batter and lighten the mixture. A simple faux-streusel made with sliced almonds gave our muffins crunchy, attractive tops.