Paleo Blueberry Muffins
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.
- Banana Bread
- Chocolate Cupcakes
- Healthy Zucchini Muffins
- Banana Nut Muffins
- Apple Cinnamon Pancakes
- Zucchini Bread
Paleo Blueberry Muffins (Healthy Blueberry Muffins)
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 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.
Wondering if the this blueberry muffin recipe could sub flax eggs for real eggs? Same for the Zucchini muffin recipe (for egg allergy).
I haven’t tried this with a flax egg, but it might work. If you try it, let me know how it turned out!
These are the best paleo muffins I’ve ever made! I used honey cause I didn’t maple syrup, added a little cinnamon and they were delicious! My kids loved them too.
I just baked these and they are cooling now. I can’t wait to try them! What is the serving size for the nutrition facts? Thank you!
The nutritional information is per muffin :)
My whole family loved these! You would never know they are paleo and are just the right amount of sweet.
Another grand slam muffin recipe! I made these blueberry muffins, & they were fantastic! And I’m usually not a big fan of blueberry muffins, but my husband & I really enjoyed them. Thanks again for sharing your delicious, healthy recipes! I would love for you to share a carrot cake or pumpkin muffin recipe.
This has changed all my perspectives about blueberries, I am gonna try this recipe and I think this will be the best in taste to start the morning.
Thanks!
Hope they turn out great Michael!
Is there any substitution for the tapioca flour? I have all the other ingredients on hand….lol
You can use cassava flour or any gluten-free flour blend :)
Exactly what I was looking for. These are delicious!
Hands down best paleo muffins I’ve ever made. The flavor was delicious and the tops got a nice crunch! My kids loved them. There will definitely be a staple in my home. I subbed grass fed butter for the coconut oil no problem!
Happy to hear you loved these blueberry muffins Audra!
If I wanted to make lemon blueberry muffins, would it work to sub lemon juice for the cider vinegar in this recipe? Or would that be lemony enough?
If I were to make this non dairy free would I replace the coconut oil with butter?
Yes, you can use butter in replacement of coconut oil.
These were incredible! Moist, not overly sweet, fruity!
I was in the mood for a lemon blueberry muffin so I replaced the ACV with lemon juice and added some lemon zest to achieve the flavour. Turned out great!
Thanks for sharing Lisa!
Glad this recipe satisfied your blueberry muffin craving!
Thanks you Lisa! These were delish! I used 1/4 cup of maple syrup and 2 tablespoons of golden monk fruit sweetener, added 2 extra tablespoons of water and swapped almond milk for coconut.
I also used frozen blueberries in half and 1/2 diced Granny Smith apple with cinnamon in the other half and both are great. Do you think I can change and add poppyseed and lemon to a batch?
Glad you enjoyed these muffins! I actually am planning to do a potential lemon poppyseed version soon. So will keep you updated!
My daughter says “I just want to eat these muffins all day”
These are incredible, and they’re my go-to when I want something quick for breakfast throughout the week. The only issue is that they don’t make it that long – everyone loves them, and we eat a whole batch in about 24 hours! They’re super flavorful in the best way, and I think they even taste much better than your average gluten and refined sugar muffin. Also, the recipe is pretty quick to throw together! Highly recommend!!
These were great! Plush and tasty. I added a bit of lemon zest. Could easily imagine turning these into cranberry orange muffins, too.
Would you please make a note in the recipe that the coconut oil should be melted? I had to search in the comments to confirm that. It might be obvious for those who bake a lot with coconut oil, but it’s an easy enough thing to mention for beginners.
Glad you enjoyed these blueberry muffins Gabrielle! As for the coconut oil – no problem.
I made these earlier this week and hands down best paleo muffins I’ve ever made! The top was crispy when they came out of the oven, which I love, and they also taste good straight out of the fridge. Thank you!
And I’m baking the banana ones for the first time right now.
Gotta love a soft inside and a crisp topping when it comes to muffins! Hope you enjoy the banana muffins as well :)
My husband has recently been told to stop eating gluten and dairy. I was worried because he started eating a lot of gluten free cakes and biscuits. I know that gf items are high in starch and that’s not good for diabetes. By chance I stumbled on here and I love the recipes. These muffins are divine. Moist and fluffy. And my husband loves them too
Packaged GF items are not the best as they usually have lots of other additives, so homemade is the way to go! Happy to hear he’s loving these muffins and hopefully he can enjoy other baked Downshiftology goods :)
Lisa I made these yesterday and they are so tasty , my hubby is asking for me to make weekly. Just the right texture and sweetness, all your recipes I have tried as been a hit. My picky son asked for your Splatchocked chicken for Sunday dinner tomorrow, so will be making that. Thanks for all your delicious recipes. Blessings!
Happy to hear you and your hubby are loving these blueberry muffins!