Paleo Blueberry Muffins (Healthy Blueberry Muffins)

Paleo blueberry muffins stacked on top of each other.

4.94 from 129 votes

Paleo Blueberry Muffins (Healthy Blueberry Muffins)

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.

Prep Time10

Cook Time30

Total Time40

Course: Breads

Cuisine: American

Keyword: Paleo Blueberry Muffin Recipe, Paleo Blueberry Muffins

Servings: servings

Author: Lisa Bryan

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.

Notes

For all of the flour brands I use and recommend, make sure to check out my Shop page.

Nutrition