winter pears are easily in my top 5 favorite fruits, (along with cherries, plums, mango and raspberries), and I love utilizing blueberries for their health and vitality superpowers. I paired these two beloved fruits up in a soft & fluffy muffin made with paleo, gluten-free, refined sugar-free and grain-free ingredients. the result is a moist muffin with subtle sweetness and cozy cooked winter fruits. these paleo pear berry muffins will be your favorite cozy treat.
inspiration:
I tested a lot of variations of paleo muffins when I was working as a personal chef. not all paleo muffins are created equally as some may be reminiscent tasting of cardboard or as tough as a hockey puck. this recipe integrates three grain free flours: almond, coconut and tapioca to add texture and tenderness. to add moisture, I utilize eggs, almond milk and apple cider vinegar. the muffins are soft and melt-in-your mouth tender with a fruit match made in heaven- pears and berries.
paleo pear berry muffin ingredients:
hopefully, you’ll be able to find most of these ingredients lurking in your pantry and freezer.
- pears: the star of the show and a wintertime favorite. I use ripe anjou pears that are peeled and diced but bartlett would be so amazing as well.
- blueberries: the berry portion of our muffin- you can use fresh or frozen.
- tenderizers: eggs, apple cider vinegar, coconut oil and almond milk help keep the muffins moist and tender.
- flavorings: almond extract, vanilla extract and maple syrup add delicious flavor to the muffins.
- vanilla: pure vanilla extract adds a cozy bakery treat flavor.
- spices: fresh nutmeg and salt delicately spice the muffins.
how to serve:
see below for some fun serving ideas to showcase these delicious paleo muffins.
- protein packed snack: top warmed and sliced muffin topped with almond butter and hemp seeds.
- weekend breakfast: serve muffins alongside scrambled eggs and breakfast sausage with sliced avocado.
- baby shower brunch: serve muffins alongside my gf harvest quiche, a salad with my favorite winter salad ingredients and my mom’s apple lemon tuna salad with slider rolls.
- tea time: serve muffins with my classic ploughman’s lunch, tea sandwiches with my curried chicken salad with apricots and my “candy bar” date bark.
Paleo Pear Berry Muffins
Ingredients
Dry ingredients:
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ teaspoon nutmeg
- ¾ cup fresh or frozen blueberries plus ¼ cup more for garnish
- ¾ cup pears peeled and diced small, about 1 medium pear
Wet ingredients:
- 2 eggs room temperature
- 1/3 cup almond milk
- 2/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, (don't skip!)
Instructions
- Bring eggs to room temperature if you haven't already. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners and grease liners with coconut oil spray.
- Begin by whisk together all wet ingredients in a medium bowl.
- In a large bowl, whisk together all dry ingredients except for pears and blueberries. When dry mixture is incorporated and smooth, fold in pears and blueberries to coat in the dry mixture.
- Add wet mixture to the dry mixture, folding with a spatula delicately until all ingredients are well combined.
- With an ice cream or large scoop, evenly distribute batter in muffin liners, about 3/4 high up each liner. Top each muffin with a few blueberries.
- Bake on the middle rack for 20-25 min, rotating pan 180 degrees halfway through cooking, until muffins are golden and just cooked through. Check muffins with a toothpick to make sure muffins have dry crumbs.
- Let cool at least 20 minutes before serving, (muffins need to set a bit). Because these muffins don't contain preservatives, make sure to store in the refrigerator.
