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Paleo Pear Berry Muffins

18 January

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.

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Paleo Pear Berry Muffins

These Paleo Pear Berry Muffins are a delightful grain-free treat that aren't too sweet and perfect for breakfast or afternoon tea.

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Course Breakfast, Dessert

Servings 12 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.