Paleo Blueberry Muffins

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Paleo blueberry muffins are a sweet and cozy way to start your morning. They’re moist, fluffy, and have a burst of fresh blueberries with every bite.

Three paleo blueberry muffins stacked on top of each other.

If you’ve made my all-time favorite paleo lemon blueberry cake before, this muffin recipe should look very familiar. It’s basically a simplified version of the cake — minus the lemon!

These gluten-free muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Perfect as a healthy breakfast option or sweet afternoon snack!

Paleo blueberry muffins ingredients in bowls.

Paleo Blueberry Muffin Ingredients

  • Dry Ingredients: My gluten-free flour trio for baking is almost always almond flour, tapioca flour, and coconut flour. Then you’ll just need baking soda, kosher salt, and fresh blueberries.
  • Wet Ingredients: Nothing fancy here — eggs, milk, maple syrup, coconut oil, apple cider vinegar, and vanilla extract.

Find the printable recipe with measurements below.

Paleo blueberry muffins in a muffin pan.

How To Make Paleo Blueberry Muffins

Like many of my muffin, cake and quick bread recipes, you’ll mix the dry and wet ingredients separately then whisk them together. It ensures the muffins stay light and fluffy!

  • Make the batter. Mix the wet and dry ingredients separately. Then whisk in the wet to the try until a smooth batter is formed.
  • Fold the blueberries into the batter. I personally like to save some blueberries to top onto the muffins right before baking!
  • Bake the muffins. Pour the batter into each muffin cup until its 85 to 90% full. Then bake for 28 to 33 minutes at 350°F. Make sure to do the toothpick test to make sure the insides are cooked!
Paleo blueberry muffins on a cooling rack.

Tips For The Perfect Muffins

  • Don’t overmix the batter. You want to quickly blend the batter and immediately pour it into the muffin pan. That will help make the muffins nice and fluffy.
  • Fresh vs frozen blueberries. Fresh is ideal for this recipe. But if you only have a pack of frozen blueberries on hand, that works too. Just note that you do not need to thaw them prior, otherwise you’ll be left with soggy muffins. Just fold the frozen blueberries into the batter directly.
  • Freeze an extra batch. Because these are freezer friendly, it might be a good idea to keep a stash on hand. You never know when you can use them for a quick breakfast or snack on-the-go!
Paleo blueberry muffins cooling.

Storage Tips

Although these muffins taste the best the day they are baked, leftovers keep well at room temperature for about 3 days. After that, you can store them in the fridge for about one week.

And if you want to freeze them, just store in a freezer-safe container for up to 2 months. When you want to enjoy, you can thaw them in the fridge or on the counter. Once thawed, you can also warm them up in the microwave if you want to cut them in half and add a pat of butter.

One paleo blueberry muffin with wrapper peeled.

More Gluten-Free Baked Goods

In the mood to bake up a storm? Here’s some of my all time paleo bread and baking recipes to try this week.

If you make these paleo blueberry muffins, let me know how they turned out in a comment below!

Paleo blueberry muffins stacked on top of each other.

Paleo Blueberry Muffins (Healthy Blueberry Muffins)

4.95 from 105 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 12 servings
Author: Lisa Bryan

Description

Paleo blueberry muffins are sweet, moist and fluffy! They're also gluten-free and dairy-free. It's a healthy version of the classic recipe you know and love.

Ingredients  

Dry Ingredients

Wet Ingredients

Instructions 

  • Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
  • Add all of the dry ingredients to a mixing bowl and whisk together.
  • Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
  • Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
  • Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
  • Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.

Lisa’s Tips

  • For all of the flour brands I use and recommend, make sure to check out my Shop page.

Nutrition

Calories: 249kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 65mg | Fiber: 3g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
Course: Breads
Cuisine: American
Keyword: Paleo Blueberry Muffin Recipe, Paleo Blueberry Muffins
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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306 Comments

  1. I am in heaven. Just made these. They turned out so good. I couldn’t stop with just one. I will be making the banana bread and muffins next since they have similar ingredients. I have long suspected I have a problem with gluten. I started eating gluten recently and yes I do have a problem and I have some bad habits of eating my son’s cookies. So…… I am back to Downshiftology to get some recipes. I will be using many more of these recipes. Thank you Lisa.5 stars

    1. Hi Pat – Happy to hear you loved these blueberry muffins! I hope you find other recipes you love now that you’re back on a gluten-free diet.

  2. Making these muffins on repeat, thank you Lisa!! Every time I make them I add the zest of a lemon or two and replace the ACV with lemon juice. So good. Works just as well with frozen blueberries and I love to do half honey half maple syrup for the sweetener 😊5 stars

  3. These were awesome! Great texture too! After my kids requested blueberry muffins that they could eat for breakfast/snack, I searched through many paleo recipes and thankfully decided to go with this one. They are incredible. Unfortunately, mid-recipe I realized that I did NOT have blueberries despite thinking I had some left, and had to use frozen raspberries instead. I added them into the batter still frozen, as you suggest in the recipe, and they worked perfectly and tasted amazing. I also went with a few of the reviewers suggestions and added lemon zest and also decreased the sweetener to 1/2 cup (i also used honey) and they still worked perfectly (note: I didn’t adjust any of the other liquid ingredients to compensate for that lack of additional liquid and it was totally fine). As an experiment – also based on one of the reviewers suggestions – I took out some of the batter before I added the raspberries and to that batch i added 2 tsp of fresh lemon juice and a TBS of poppyseeds – then to those muffins I simply placed 1 large frozen raspberry on the top. Both versions tasted great although the lemon juice/poppyseed versions didn’t rise as high for some reason, browned more quickly and could have used a bit more lemony oomph that I’ll experiment more with next time :)5 stars

    1. These were good, but 2/3c of maple syrup?? That’s almost 1Tbsp per muffin. Waay too much sugar, especially since there’s already blueberries. I added 1/3c syrup and thought it was just fine.3 stars