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Paleo blueberry muffins stacked on top of each other.
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4.96 from 67 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 Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Breads
Cuisine: American
Keyword: Paleo Blueberry Muffin Recipe, Paleo Blueberry Muffins
Servings: 12 servings
Calories: 249kcal
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 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

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