These are the best paleo blueberry muffins! They have the most amazing flavour and are so easy to make. These healthy muffins are also gluten-free, dairy-free and high in protein. They make the perfect breakfast or snack.
Baked goods made with almond flour like my almond flour biscuits recipe, gluten-free lemon blueberry muffins and paleo chocolate avocado muffins are some of my favourite to create, and I can't wait for you to try the almond flour blueberry muffin recipe I am sharing with you today!
Table of Contents
Why you will love these muffins:
- The taste! These gluten-free blueberry muffins taste amazing - they have the perfect bakery style muffin texture and are bursting with blueberries!
- They are quick and easy to make and are ready in under 30 minutes. They are also made in one bowl so the clean up is so simple.
- Besides being paleo, these muffins are also healthy, grain free, gluten-free, refined sugar free and dairy-free.
- Because they are made with almond flour these paleo blueberry muffins are also high in protein with 7 grams of protein per muffin.
If you love blueberry baked goods you will also love my almond flour blueberry pancakes.
Ingredient notes:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to Recipe
- Almond flour - Be sure to use almond flour and not almond meal which is too gritty. You could swap this for cashew flour instead.
- Coconut flour - another great grain free flour that helps give these muffins the perfect texture.
- Tapioca starch - also known as tapioca flour. This helps give these muffins a nice light and fluffy texture. Do not confuse this with cassava flour which is very different.
- Coconut sugar - my favourite natural granulated sugar. You could swap this for brown sugar.
- Coconut milk - to add moisture to these paleo blueberry muffins. I recommend using full fat coconut milk for the best flavour. You can swap this for another dairy free milk of your choice.
- Eggs - to help add moisture and help these muffins rise when they bake. I do not recommend tying to make these muffins egg free.
- Baking soda - this helps these gluten-free muffins rise and become so light and fluffy when they bake. Don't try swapping this for baking powder.
- Apple cider vinegar - this combines with the baking soda to help these muffins rise. You could use lemon juice instead.
- Blueberries - the star of these muffins! Two cups worth of blueberries ensure every bite of muffin is bursting with delicious blueberry flavour.
Recipe variations and add ins:
- To turn these into blueberry raspberry muffins: swap one cup of blueberries for a cup of raspberries.
- To make these into paleo blueberry chocolate chip muffins: add 1/2 cup chocolate chips to the recipe.
How to make paleo blueberry muffins:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and place all the dry ingredients into the bowl of your standing mixer.
- Step 2: Next, add all the wet ingredients to the bowl.
- Step 3: Then using a low setting, blend all the ingredients until they are smooth.
- Step 4: Next add the blueberries to the bowl and stir them into the batter by hand.
- Step 5: Then line your muffin tray with large parchment paper muffin cups. Then scoop the batter into the muffin cups until each muffin cup is full.
- Step 6: Lastly, place the tray in the oven and bake the muffins for 25-30 minutes, until a toothpick inserted inside comes out clean. Then remove the tray from the oven and let the muffins cool. Then serve them and enjoy!
Top tips:
- Be gentle when you stir in the blueberries to help keep them intact.
- Do not try swapping the flours in this recipe - I can't guarantee that any substitutions will work out.
- Use room temperature eggs for best results.
- I recommend using fresh, not frozen blueberries for this recipe.
- Storage: Store these paleo blueberry muffins in an airtight container in the fridge for up to 7 days.
Paleo blueberry muffins FAQs:
Are these vegan blueberry muffins?
No they aren’t since they have eggs in them. I have never tried making them with any egg substitutes so if you try please let us know how they turn out.
Can you substitute the almond flour in these muffins for another flour?
If you are allergic to almonds I suggest using cashew flour instead.
Can I use cassava flour instead of tapioca flour?
Definitely not! These are two totally different flours and the muffins won’t turn out if you try this.
Can I freeze these muffins?
Yes these paleo blueberry muffins freeze really well in a freezer safe bag or container for up to 3 months.
Other paleo baked goods you will love:
Recipe
Paleo Blueberry Muffins
These are the best paleo blueberry muffins! They have the most amazing bakery style texture and are bursting with blueberries.
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Servings: 12
Calories: 265kcal
Equipment
- muffin tray
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1/2 cup full fat coconut milk
- 1/4 cup melted coconut oil
- 2 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon vanilla extract
- 2 cups blueberries
Instructions
- Preheat your oven to 350F.
- Add all the dry ingredients to the bowl of your standing mixer.
- Add all the wet ingredients (except for the blueberries) to the bowl.
- Using a low setting on your standing mixer, blend all the ingredients until they are smooth.
- Add the blueberries to the batter and stir them in by hand.
- Line a muffin tray with large parchment muffin cups and scoop the batter into the muffin cups and fill the cups until they are level with the tray.
- Place the tray in the oven and cook for 23-25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Remove the tray from the oven and let the muffins cool.
- Serve and enjoy!
Notes
- This recipe yields 12 muffins.
- I recommend using fresh blueberries, not frozen blueberries for these muffins.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.
Nutrition
Calories: 265kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 59mg | Fiber: 3g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
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Sonia
Will corn starch or potato starch be a good substitute for tapioca starch?? I don't think they sell it in my country
If yes, would it be an equal amount?
Dr. Erin Carter
I am honestly not sure as I have not tried those swaps myself.
Kristie
Excellent muffins! 🙂
Sue F
Thanks for updating. I made Then with just one cup and they turned out fine. My brother who is allergic to wheat and cow’s milk, but usually turns his nose up at paleo baked goods, really liked these!
Erin Carter
Oh yay I'm so thrilled!
Megan
These are very good! Very moist. Will make again. I used frozen blueberries which I thawed first and they worked great.
Erin Carter
yay I'm so happy you like them!
Shanelle Martens
I’m so excited to try these! How much blueberries do you add? Looks about a cup but I can’t see anywhere 🙂 thanks
Erin Carter
Oh I'm so sorry! It's 2 cups! I just updated the recipe card.
Sue F
No measurement for blueberries listed.
I’ve got everything mixed up and just noticed it as I went to add the blueberries. Help!!
Erin Carter
I'm so sorry! It's 2 cups. I've just updated the recipe card.