The Best Paleo Blueberry Muffins

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• 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 grain free, gluten free, refined sugar free and dairy free but you would never know it! Because they are made with almond flour they are also higher in protein with 7 grams of protein per muffin.
• These healthy blueberry muffins store really well and freeze really well so they are perfect for meal prep. 

If you love blueberry baked goods you will also love my paleo blueberry pancakes!

Ingredients and substitutions:

• Almond flour - almond flour gives these muffins the best texture and flavour. 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, just like a bakery style muffin. Do not confuse this with cassava flour which is very different.
• Coconut sugar - my favourite natural granulated sugar. You could easily swap this for brown sugar instead. 
• Coconut milk - to add moisture to these 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.
• Coconut oil - this adds even more moisture while keeping these muffins dairy 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.
• Sea salt - to help contrast the sweet flavours of these muffins.
• Apple cider vinegar - this combines with the baking soda to help these muffins rise. You could use lemon juice instead. 
• Vanilla extract - to help enhance all the delicious flavours of these muffins.
• Blueberries - the star of these muffins! Two cups worth of blueberries ensure every bite of muffin is bursting with delicious blueberry flavour. 

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Then place all the dry ingredients into the bowl of your standing mixer.

Step three:

Next, add all the wet ingredients to the bowl.

Step four:

Then using a low setting, blend all the ingredients until they are smooth.

Step five:

Next add the blueberries to the bowl and stir them into the batter by hand.

Step six:

Then line your muffin tray with large parchment paper muffin cups. Then scoop the batter into the muffin cups until they dough is level with the tray.

Step seven:

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:

• 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. 
• Be gentle when you stir in the blueberries, to help keep them intact. 

Recipe variations and add ins:

• To turn these into paleo blueberry chocolate chip muffins, add some chocolate chips to the batter. 
• To turn these into blueberry raspberry muffins, swap one cup of blueberries for a cup of raspberries. 

How to store:

Store these muffins in an airtight container in the fridge for up to 7 days. These muffins also freeze really well in a freezer safe bag or container for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Raspberry Blueberry Sauce
• Paleo Ice Cream Bars with Berries
• Dairy Free Brownies with Caramel
• Paleo Carrot Cake Donuts
• Paleo Lemon Blueberry Muffins

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Recipe