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    Allianna's Kitchen » Diet » Allergy Friendly

    Published: Jun 7, 2021 by Allianna Moximchalk · This post may contain affiliate links · 8 Comments

    Paleo Blueberry Muffins

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    These moist and fluffy paleo blueberry muffins are perfect for breakfast and snacks. The natural sugars from the blueberries combined with the coconut sugar is oh so delicious and makes these muffins naturally refined sugar free. We love to prepare a nice big batch at the start of the week and eat them all throughout.

    paleo blueberry muffins in a tray

    Anyone else obsessed with those mini muffins that came in the white bags as a kid? They were my favorite! If you like muffins as much as I do, you will LOVE my other muffin recipes on my website:

    • Gluten Free Apple Muffins
    • Pumpkin Spice Oat Flour Muffins
    • Paleo Pumpkin Muffins
    • Paleo Chocolate Chip Muffins

    muffin ingredients

    Ingredients:

    • Almond flour-My go to flour for paleo baking. I like to buy it at Costco in bulk. I find their brand is most consistent and you can get the best bang for your buck there. 
    • Baking soda and baking powder-Help the muffins rise. 
    • Coconut sugar-My go to sweetener for paleo baking. If you cannot tolerate coconut, you can use maple sugar. 
    • Vanilla-Adds a dash of flavor.
    • Coconut oil-To keep these muffins moist! You can use olive oil if you do not tolerate coconut well. 
    • Fresh blueberries-I only like using fresh. Frozen blueberries will add too much water.
    • Eggs-To help bind everything together. 
    • Cinnamon-Just a dash for flavor. You can skip if you are not big into spices. 

    how to make paleo blueberry muffins

    How to make paleo blueberry muffins:

    • First, preheat the oven to 350.
    • Add all of the wet ingredients to a bowl and mix.
    • Then, add all dry ingredients to a bowl and mix. 
    • Mix the dry ingredients with the wet ingredients and then fold in the blueberries. 
    • Next, line a muffin pan with liners. I like the silicone ones because they do not stick. 
    • Divide the batter between 8 muffin liners.
    • Bake the muffins for 30 minutes until they are lightly golden on top and the toothpick comes out clean.

    cooked blueberry muffins

    What is the secret to most muffins?

    • The key is the berries, oil, and eggs! The berries help add extra moisture. The eggs combined with the oil help too. Without the oil and the eggs these muffins would be dry. 

    muffin with almond milk and red flower

    What is the secret to light and fluffy muffins?

    • Baking soda and baking powder help the muffins rise. Both ingredients create tiny air bubbles which helps the muffins rise. 

    paleo blueberry muffin on a newspapper

    If you like this recipe, you will LOVE my other blueberry recipes:

    • Blueberry Banana Overnight Oats
    • Blueberry Maple Turkey Breakfast Sausage
    • Protein Loaded Banana Blueberry Zucchini Muffins

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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    paleo blueberry muffins 3 scaled

    Paleo Blueberry Muffins

    Course Breakfast, Snack
    Cuisine American
    Keyword aip breakfast sausage, blueberries, gluten free, muffins, paleo
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8 muffins
    Author Allianna Moximchalk
    323kcal
    Cost $6
    Print Recipe Pin Recipe

    Equipment

    • muffin/cupcake pan
    • Liners

    Ingredients

    • 2 3/4 cup almond flour
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 cup coconut sugar maple sugar ok
    • 2 tsp vanilla extract
    • 1 tbsp coconut oil
    • 2 cups fresh blueberries
    • 4 whole eggs
    • 1 tsp cinnamon

    Instructions

    • Preheat the oven to 375. Mix all dry ingredients together in one bowl, and all wet ingredients together in another bowl. Then combine to two bowls and fold in the blueberries with a spatula. Add the muffin liners to the pan and divide the batter into 8 muffin holders. Bake for 30 minutes.
    • If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
    Easy and quick paleo muffin recipe.
    Serving: 1muffin | Calories: 323kcal | Carbohydrates: 31g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 162mg | Potassium: 32mg | Fiber: 5g | Sugar: 18g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    • Vegan Peach Cobbler
    • Gluten Free Biscuits
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    Reader Interactions

    Comments

    1. Jen Jaquith says

      July 11, 2021 at 7:10 pm

      5 stars
      Oh my goodness! These muffins are so good. My picky 10 year old even asked for seconds. Thank you for a delicious and healthy muffin option.

      Reply
      • allianna says

        July 13, 2021 at 6:48 pm

        this makes me so happy to hear! I am glad you enjoyed them as much as I do, Jen!

        Reply
    2. Gia says

      July 27, 2021 at 6:06 pm

      5 stars
      These are amazing!

      Reply
      • Allianna Schneider Moximchalk says

        July 27, 2021 at 7:38 pm

        Thank you so much!

        Reply
    3. Juanita Cochran says

      September 18, 2021 at 10:14 am

      What could I substitute for almond flour?

      Reply
      • Allianna Moximchalk says

        September 20, 2021 at 11:57 pm

        HI! You could try peanut butter.

        Reply
    4. Lori says

      February 14, 2022 at 1:36 pm

      5 stars
      Sooo good! We make a batch to have for breakfasts for the week!

      Reply
      • Allianna Moximchalk says

        February 14, 2022 at 1:45 pm

        Glad you enjoyed!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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