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.
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 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.
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!
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!
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.
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.
- Banana Bread
- Chocolate Cupcakes
- Healthy Zucchini Muffins
- Banana Nut Muffins
- Zucchini Bread
- Cranberry Orange Muffins
If you make these paleo blueberry muffins, let me know how they turned out in a comment below!
Description
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
- 1 1/2 cups blueberries
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 teaspoons vanilla extract
Instructions
- Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
- Add all of the dry ingredients (except the blueberries) 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
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Would be great to have this one in grams as well! My go-to!
Hi Lana – Thanks for pointing that out! I just added the metric conversion :)
My daughter baked this for a birthday celebration and it was so fabulous that I baked it for a church celebration (the GF part of the table) and it was such a hit that it disappeared faster than the regular cake!! Lots of compliments and thanks. BTW – because no one locally had 8” cake pans I did two 9” layers – which for this situation was probably better. But he three layer is so visually impressive, I have ordered 8” pans.
Hi Beth – I love that the cake was such a hit at both celebrations, and disappearing faster than the regular cake is always the best compliment for a gluten-free dessert! Also, thank you for sharing the note about the 9-inch pans. That’s so helpful for others to know. The 3-layer version is definitely a showstopper visually, but it sounds like your adaptation worked perfectly for serving a crowd.