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. 

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

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. 

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Everything mixes up in two bowls with a simple whisk- no equipment needed.

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. 
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The ingredient line up.
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Finish muffin tops with a few more blueberries for good measure.

how to serve:

see below for some fun serving ideas to showcase these delicious paleo muffins.

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The cooling muffins!
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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.
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.
Keyword gluten free, grain free, muffin, paleo
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