Do you ever get the desire to bake? I’m not the biggest baker in the world, but it will hit me every now and then…especially if I’ve just been watching The Great British Bake-Off.

Have you watched this series on Netflix yet?

If you haven’t, I’m a little jealous because you get to experience the joy of having your eyes opened to the cutest, friendliest, sweet-as-pie baking show on air.

The premise is similar to any other cooking show except for the fact that the contestants and judges have to-die-for accents and everyone is SO. FRIENDLY.

Sure, the stakes are high (everyone is fighting to be crowned Britain’s top amateur baker) but the atmosphere remains friendly and feel-good.

No Gordon Ramsey vibes in this show.

You’ll also have your vocabulary broadened because they love to use words like – stodgy, scrummy, and soggy-bottom – just to name a few.

It’s seriously the most adorable. And besides that, it makes me want to get in the kitchen and whip up a treacle, pasty, or biscuit.

So – if you’ve been binging Bake Off and have been inspired put on your baking cap, I’ve got a recipe for you.

These paleo-friendly blueberry muffins will do the trick. They come together easily with almond flour, coconut sugar, coconut oil, and a whole lotta love.

We love using Bob’s Red Mill almond flour, but your favorite brand will work here as well. The super-fine version is the way to go here.

A quick tip – be sure to softly fold the blueberries into the batter with a spatula in the very last step. Gentle is better here.

This recipe makes twelve muffins. Share with your friends or keep them all for yourself. Sharing these might be hard 🙂

I’m sure Paul and Prue would approve!

Print Blueberry Muffins Total Time 40 minutes Servings 12 Ingredients 2.5 cup almond flour

1/2 cup coconut sugar

2 tsp baking powder

1/2 tsp sea salt

1/3 cup melted coconut oil

1/3 cup non-dairy milk

3 eggs

1 tsp vanilla extract

1 cup blueberries Instructions Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Combine the almond flour, coconut sugar, baking powder, and salt in a bowl and mix well. Add the oil, milk, eggs, and vanilla and stir to combine. Fold in the blueberries. Fill the muffin tin until about 2/3 full. Bake for 20-23 minutes, until tops are golden brown and a toothpick inserted comes out clean. Let cool before serving.

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