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.
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
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:
- 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.
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.
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.
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!
Paleo Blueberry Muffins
Servings 8 muffins
323kcal
Cost $6
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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
Easy and quick paleo muffin recipe.
Nutrition Facts
Paleo Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 323
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 162mg7%
Potassium 32mg1%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 18g20%
Protein 9g18%
Vitamin A 23IU0%
Vitamin C 4mg5%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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