Healthier living, one day at a time!

Paleo Anti-Aging Blueberry Muffins

Prep Time


Prep Notes

Grain Free, Nut Free

Cooking Time

20 minutes


12 muffins


⅔ cup ground raw sunflower seed flour (place seeds in blender or food processor and process until a crumbly flour consistency)

1/2 cup coconut flour

1/8 cup arrowroot

½ teaspoon cardamom

1 1/2 teaspoons baking powder

3 eggs

¼ cup coconut oil liquefied (cooled)

1/4 cup pure maple syrup

5 drops liquid stevia (can omit and add 1/4 cup more maple syrup)

¼ cup unsweetened apple sauce

1 tablespoon lemon juice

¾ cup of fresh or frozen blueberries (don’t thaw), wild blueberries best!


  1. Preheat oven to 325F
  2. Prepare a muffin pan (line or grease)
  3. In a medium bowl combine the sunflower seed flour, coconut flour, arrowroot, cardamom and baking powder. Set aside.
  4. In a large bowl whisk together the eggs, coconut oil, maple syrup, stevia, apple sauce and lemon juice.
  5. Add the dry ingredients to the wet and mix to combine, remove any lumps. Stir in the blueberries.
  6. Using a ¼ cup scoop, divide the batter among the muffin tins.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Allow them to cool slightly before removing from the pan.


I find that making a smaller muffin (1/8 scoop) makes for a better finished muffin.  It is difficult to get the middle to firm up well otherwise.  I have also had great success making this batter into a bundt cake and making them into doughnut shapes in a mini-donut machine called "Babycakes."  Evey