Paleo Blueberry Muffins

Name: Paleo Blueberry Muffins (Healthy Blueberry Muffins)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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; 2 eggs (room temperature); 1/3 cup almond milk; 2/3 cup maple syrup; 1/4 cup coconut oil; 1/2 tablespoon apple cider vinegar; 1 teaspoons vanilla extract

by Lisa Bryan — April 6, 2020 205 Comments

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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. All you need to do is whisk everything together and the rest comes together easily!

Blueberry muffins are a classic recipe. And while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed.

In fact, if you’ve made my paleo lemon blueberry cake before, this muffin recipe should look familiar. It’s a simplified version of the cake, minus the lemon.

These muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Enjoy them as a healthy breakfast option or a sweet afternoon snack. Now, let’s get baking.

Paleo Blueberry Muffin Ingredients

For this recipe, you’ll need a few simple baking ingredients you might already have in your pantry.

Dry Ingredients

Almond flour, tapioca flour, and coconut flour
Baking Soda
Salt
Blueberries

Wet Ingredients

Eggs
Non-Dairy Milk
Maple Syrup
Coconut Oil
Apple Cider Vinegar
Vanilla Extract

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!

Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with baking cups.
Add all the dry ingredients to a mixing bowl and whisk together.
Add all 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.
Let them cool and enjoy!

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!

Best Way To Store Muffins

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 Paleo 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.