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.

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)

4.96 from 85 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12 servings
Author: Lisa Bryan
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.


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


  • 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.


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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating

Your email address will not be published. Required fields are marked *

257 comments on “Paleo Blueberry Muffins”

  1. Hi Lisa,

    Is the coconut oil unmelted or melted for the 1/4 cup or can I use melted butter?

    Thanks in advance 

  2. So good! I only had frozen mixed berries on hand and they worked perfectly. Another fab recipe – thanks Lisa.5 stars

  3. I ran out of maple syrup and how to use half honey. It took way longer to bake but still delicious!5 stars

  4. I might have already left a review but I’m leaving another one because these are amazing and I’ve probably made them about five times in the past month and all of my family loves them! Thank you!5 stars

  5. Can these be left out on the counter or do they need to be refrigerated ?

  6. Whoa…these are GREAT! I just baked these muffins, I’m taking to my brother-in-law’s “brew day” today. Honey instead of maple syrup….keeper.  Using my instant-read thermometer, done in 33 minutes.

    I’m always on the look out for GREAT recipes that don’t use pre-packaged gluten free flours and xanthan gum, that aren’t overly sweet. THANK YOU! Enjoy everyone!5 stars

  7. I make these muffins so often. They’re great for a snack, paired with afternoon tea, or as a lunchbox treat. Recipe is a winner every time!5 stars

    • Happy to hear you love these blueberry muffins so much! They really are perfect for a touch of sweetness to any meal or snack :)

  8. I just made these today and they are to die for!!!!
    This recipe will be going in my recipe binder.
    THANK YOU!!5 stars

  9. What is the serving size for the nutrition menu?  I muffin?

  10. Made these just for fun tonight, it turns out alright. Substituted the maple with honey because we ran out of maple syrup. Turned out pretty nice brown but it’s not enough sweet for a sweet tooth person like me. It might be because of the honey substitution. I’m just disappointed at that one aspect haha im a really sweet person. But thank you for the recipe <3 love trying diff recipes from your website4 stars

    • You can always add a bit more sweetness to this if you’d like. But generally, I try not to make my desserts overly sweet :)

  11. These came out perfect and absolutely delicious! I baked them on the long side of the recipe and the top was brown and formed a lovely crust. The inside was moist. I used honey instead of maple syrup. Thank you!5 stars

  12. Just made these and this is now my go to muffin recipe! So delicious and moist! The only changes I made was ghee instead of coconut oil and honey instead of maple syrup. My husband and son loved them as well and they are picky.5 stars

  13. Hi Lisa if I don’t have coconut flour what can I substitute it with?

    • Unfortunately, there’s no good replacement for coconut flour. You could try adding a bit more almond flour, but you may need to reduce the liquid a bit as coconut flour is highly absorbent.

  14. I made these from another recipe and wasn’t happy with them, they came out kind of clunky for lack of a better word, not enough liquid, and only 1/4c of blueberries. So when I saw this one I was not overly hopeful, but right off the liquid is perfect, and thank you for a nice full measurement of blueberries! THIS recipe is spot on. I could almost pretend I was eating flour-based blueberry muffins except for the fact that these came out so much better. I’ve not had one recipe from your site go wrong, they are spot on. THANK YOU!!!!5 stars

    • Happy to hear you found a winning paleo blueberry muffin recipe! I always test and test my recipes prior to putting them up on the site so that you guys won’t have any fails in the kitchen :)

  15. They’re in the oven 💙 
    I added a splash on lemon 🍋 Hope it turns out ok 🤞🏼💙5 stars

  16. Can I skip the maple syrup all together?

  17. I was expecting a lunch guest today and decided on a whim to make these. But I hadn’t checked my ingrediences thoroghly before starting baking. I only had half the amount of maple syrup, so used coconut palm sugar for the rest. I also didn’t have enough blueberries and supplied with apple chunks and topped them with a little cinnamon. They were delicious!5 stars

  18. This recipe makes no sense. The batter is dry and crumbly… the ratio of dry to wet ingredients is off and incorrect. I don’t understand how anyone successfully made these. Wont return to this website again, just wasted so many ingredients

    • Hi Dee – it sounds like you made a mistake somewhere in your ingredients. I make this recipe all the time and I know the measurements are accurate. That’s why it has so many positive reviews. ;) I’d recommend double checking your ingredients next time and making sure you used the right flours.

  19. I’ve made these twice, and doubled the recipe the 2nd time. They are fantastic. I used frozen blueberries and defrosted them in the microwave before mixing them in. The juice changes the color, but otherwise they are fabulous.5 stars

  20. I love all of your recipes 😊 Can’t go wrong with blueberry muffins! I’m watching my sugar intake so I just sub the maple syrup for Erythritol. Delicious! 5 stars

  21. Theses were amazing! I thought I could freeze and save them for a quick snack but before I knew it, they were gone! The whole family loved them! Next time I’ll add some pecans on top to add a little crunch.🙂5 stars

  22. Seems tasty..! I love muffins in breakfast and I tried this one in breakfast also my daughter enjoy this.
    can I add other dry fruits in these muffins?5 stars

  23. Taste great! Will definitely make again.5 stars

  24. thank you, so delicious!!!!!
    249 Calories per muffin, 13g sugar per muffin? I have to watch my sugar intake for health reasons.
    Please let me know if Syruo is as bad as sugar.Thank you.5 stars

  25. So delicious! Thanks for the easy and yummy gluten-free/dairy-free recipe!5 stars

  26. These are incredible! This is the fluffiest, moistest gf muffin I have ever had!!!!!!!!! I actually think it tastes better than normal muffins because it’s more moist. Soo good!!!!!!! Thank you!! 5 stars

    • Glad you loved this muffin recipe Rachel! You can always count on these to be perfectly fluffy, along with my paleo Banana Nut Muffins!

  27. can we just use almond flour and avoid the other flours mentioned in the recipe. im on Keto so want to avoid the other flours? in that case what is the total amount of almond flour to use . thanks x

  28. Excellent! Substituted lemon juice for apple cider vinegar and butter for coconut oil. Yummy! 5 stars

  29. I got a little carried away with the blueberries, so had to bake these extra long.  They turned out delicious still!  I also used half maple syrup and half rice syrup to experiment with the sweetness.  Thank you for sharing your recipes!5 stars

  30. Lovely muffins.  My picky three year old loves them.  Thank you so much!!  5 stars

  31. These muffins were the best!! Fluffy and full of flavor and easy to bake! I highly recommend these.5 stars

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

  33. These are the best grain free muffins I’ve ever made. Ever. So good!! I’ve already made them twice this week! 5 stars

  34. 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.3 stars

    • 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.

  35. 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.

  36. 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?5 stars

    • 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!

  37. My favorite blueberry muffins!5 stars

  38. These muffins turned out SO good!! I cannot believe there isn’t processed flour in them. They’re fluffy and have so much flavor! 5 stars

  39. 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?

  40. 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!5 stars

  41. 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!

  42. 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

  43. 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!!! 5 stars

  44. 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!5 stars

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

  46. 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.



    • 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.

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

  48. These were excellent! So soft and reminded of a bakery muffin.5 stars

  49. 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.

  50. 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 :)