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
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Paleo Blueberry Muffins
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.
Jen Jaquith says
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.
this makes me so happy to hear! I am glad you enjoyed them as much as I do, Jen!
Gia says
These are amazing!
Thank you so much!
Juanita Cochran says
What could I substitute for almond flour?
HI! You could try peanut butter.
Lori says
Sooo good! We make a batch to have for breakfasts for the week!
Glad you enjoyed!