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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!

Three paleo blueberry muffins stacked on top of each other.

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

Paleo blueberry muffins ingredients in bowls.

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!

  1. Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with baking cups.
  2. Add all the dry ingredients to a mixing bowl and whisk together.
  3. 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.
  4. Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
  5. Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
  6. Bake the blueberry muffins for 28-33 minutes, or until they’re lightly golden on the top and a toothpick comes out clean.
  7. Let them cool and enjoy!

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.

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.

One paleo blueberry muffin with wrapper peeled.

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.

Paleo blueberry muffins stacked on top of each other.
4.95 from 40 votes

Paleo Blueberry Muffins (Healthy Blueberry Muffins)

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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

  • 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
  • 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.

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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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142 comments on “Paleo Blueberry Muffins”

  1. These muffins were the best!! Fluffy and full of flavor and easy to bake! I highly recommend these.

  2. Hello! I would recommend editing the recipe to not read as add all dry ingredients except blueberries. 

  3. These are the best grain free muffins I’ve ever made. Ever. So good!! I’ve already made them twice this week! 

  4. So I followed this recipe completely. It tastes very much like bicarbonate of soda. It didn’t rise at all and not very fluffy either. It was not a smooth dough either, I had to use a spoon to even out the dough in the tin. That never happened before.

    • Hi Zsofia – there’s only one teaspoon of baking soda, so it definitely shouldn’t have been over-powering. If they didn’t rise, I’d recommend double checking your flours, as substitutions don’t work well in my baking recipes.

  5. Hello, your recipes are amazing! Is there any flour that I can use instead of almond flour in baking recipes?

    • Hi Sally – it really depends on the individual recipe, for substitutions. And unfortunately, there’s no great 1:1 replacement for almond flour, it would likely be a blend of other flours.

  6. My girls love to make these muffins! They always come out perfectly. My daughter wanted to try a mini muffins with the same recipe, how long would you cook them for?

    • I haven’t tried these in a mini version, but thinking they would cook a bit faster. So I might bake for between 20-30 minutes. But if you try it, let me know how it goes!

  7. My favorite blueberry muffins!

  8. These muffins turned out SO good!! I cannot believe there isn’t processed flour in them. They’re fluffy and have so much flavor! 

  9. i made it in a square 8×8 pan.  The cake sunk in the middle and had a slight after taste of soda.  Is 1 tsp baking soda the right quantity?

  10. These are THE best muffins. Honestly I think the batter could be made into a birthday cake.
    The muffins are amazing when just slightly cooled after cooking. Making again and again! Yum! Thanks!

  11. Hi Lisa
    A lot of dairy free baking use coconut oil. Personally I don’t like the taste of coconut, but at the same time I don’t want to use refined coconut oil because it is nutritionally deficient. Is the coconut taste detectable in this recipe ? Can I use some other neutral flavoured oil like sunflower oil ?
    Let me know, thanks!
    Nellie

  12. Thank you for the Recipe! I have made these about 6 times in the last month- Most recently I tried with raspberries and strawberries as well- It’s just an awesome Paleo Muffin base- I feel like any fruit will come out awesome with this recipe. So Delicious

  13. Hands down the best ever paleo blueberry muffin Ive made! Just what I was looking for! Thanks for a great recipe! I will definitely be sharing that with my mom and making it weekly!!! 

  14. thank you for the deeeelish recipe! This one’s a winner and I will be making it again. I’ll probably memorize it because it’s going to be a regular!

  15. Hey there, can I substitute the maple syrup for honey or xylitol? I don’t have any maple syrup right now🙈

  16. Hi Lisa! I use many of your recipes ,but with muffin I didnt succeed. I live in Germany and probably it depends on local products. The butter was too thick. By the end they were delicious, but the texture was hard. Could you advise, how the texture should look like. Should it look like the dough for the pancackes or like yoghurt. Will be grateful for the answer.

    Sincerely

    Ecaterina

    • Hi Ecaterina – sorry to hear that! It does sound like maybe it was a different flour that you used. The texture of the batter should be more like pancake batter.

  17. I wonder what would happen if I used frozen blueberries in this recipe. Thoughts? 

  18. These were excellent! So soft and reminded of a bakery muffin.

  19. Hi, Lisa!

    With the current conditions in my town, my family is trying not to go to the store as much, and coconut and tapioca flour isn’t available. What can I use as a replacement?

    • Hi Jamie – unfortunately, I haven’t tried this with other flours and each flour bakes quite differently. But if you have arrowroot flour, that can usually be subbed for tapioca flour.

  20. Do I have to use tapioca flour?

    • Hi Carol- if you don’t have tapioca flour, you can also use any gluten free flour blend or arrowroot flour :)