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Breakfast muffins with chufa and blue berries

Breakfast muffins with chufa

Breakfast muffins with chufa

These breakfast muffins are the perfect way to start the day. I’ve made them with chufa which is also known as the tiger nut and the main ingredient in a Valencian drink called Horchata. Come to think of it I still have some tiger nuts in my cup board which I brought home after our trip to Valencia.

But back to these muffins; I made these for paleo magazine number 4 of this year.

Easy to make

Ever since I’ve discovered how easy it is to bake with silicon moulds I haven’t done otherwise. Especially when you’re making gluten free breakfast muffins. Since there are no gluten in the muffins they fall apart more easily. When you use silicon moulds you can get them out of the moulds perfectly.

Still a few didn’t come out so well due to the fact that my blue berries were massive in size. Something to keep in mind when you want to bake these blue berry breakfast muffins. Make sure you choose small blue berries as the large ones will be too big for a relatively small muffins.


If you don’t have chufa or can’t find it, you can easily substitute almond flour for this. I love the taste of chufa as it gives it a bit of a nutty flavour. And a bit of a crunch that almond flour doesn’t have.

If you’re more of a savoury breakfast person you can try these egg muffins.

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Breakfast muffins with chufa
Breakfast muffins with chufa and blue berries
Prep Time
10 mins
Cook Time
20 mins

These delicious blue berry muffins are gluten free and paleo proof

Course: Breakfast
Cuisine: Paleo
Keyword: blue berries, breakfast, Muffins, paleo muffins
Servings: 12 muffins
Calories: 164 kcal
  • 3 eggs
  • 150 gr apple sauce without sugar
  • 2 tsp vanille extract
  • 125 ml coconut milk
  • 60 ml maple syrup
  • 30 gr coconut sugar
  • 200 gr chufa flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 100 gr blue berries
  1. Preheat the oven to 180˚C (350 F) and line a muffin tin with silicon moulds.

  2. In a large bowl mix the eggs, apple sauce, coconut milk, vanilla, maple syrup and coconut sugar to a smooth batter.

  3. In another bowl mix the chufa, baking powder and the baking soda. Chufa tends to clump together so make sure you whisk out any lumps.

  4. Add the dry ingredients to the wet ingredients and mix well. Add the blue berries last and fold them through. Divide over your muffin moulds

  5. Bake for 20 minutes or until a wooden skewer comes out clean.

Nutrition Facts
Breakfast muffins with chufa and blue berries
Amount Per Serving
Calories 164 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 152mg7%
Potassium 65mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 64IU1%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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1 comment

  1. Pingback: Healthy muffins with broccoli and courgette | Simone's Kitchen

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