Paleo Blueberry Muffins
338 Comments
Updated Nov 03, 2022
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Paleo blueberry muffins are a sweet and cozy way to start your morning. They’re moist, fluffy, and have a burst of fresh blueberries with every bite.
If you’ve made my all-time favorite paleo lemon blueberry cake before, this muffin recipe should look very familiar. It’s basically a simplified version of the cake — minus the lemon!
These gluten-free muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Perfect as a healthy breakfast option or sweet afternoon snack!
Paleo Blueberry Muffin Ingredients
- Dry Ingredients: My gluten-free flour trio for baking is almost always almond flour, tapioca flour, and coconut flour. Then you’ll just need baking soda, kosher salt, and fresh blueberries.
- Wet Ingredients: Nothing fancy here — eggs, milk, maple syrup, coconut oil, apple cider vinegar, and vanilla extract.
Find the printable recipe with measurements below.
How To Make Paleo Blueberry Muffins
Like many of my muffin, cake and quick bread recipes, you’ll mix the dry and wet ingredients separately then whisk them together. It ensures the muffins stay light and fluffy!
- Make the batter. Mix the wet and dry ingredients separately. Then whisk in the wet to the try until a smooth batter is formed.
- Fold the blueberries into the batter. I personally like to save some blueberries to top onto the muffins right before baking!
- Bake the muffins. Pour the batter into each muffin cup until its 85 to 90% full. Then bake for 28 to 33 minutes at 350°F. Make sure to do the toothpick test to make sure the insides are cooked!
Tips For The Perfect Muffins
- Don’t overmix the batter. You want to quickly blend the batter and immediately pour it into the muffin pan. That will help make the muffins nice and fluffy.
- Fresh vs frozen blueberries. Fresh is ideal for this recipe. But if you only have a pack of frozen blueberries on hand, that works too. Just note that you do not need to thaw them prior, otherwise you’ll be left with soggy muffins. Just fold the frozen blueberries into the batter directly.
- Freeze an extra batch. Because these are freezer friendly, it might be a good idea to keep a stash on hand. You never know when you can use them for a quick breakfast or snack on-the-go!
Storage Tips
Although these muffins taste the best the day they are baked, leftovers keep well at room temperature for about 3 days. After that, you can store them in the fridge for about one week.
And if you want to freeze them, just store in a freezer-safe container for up to 2 months. When you want to enjoy, you can thaw them in the fridge or on the counter. Once thawed, you can also warm them up in the microwave if you want to cut them in half and add a pat of butter.
More Gluten-Free Baked Goods
In the mood to bake up a storm? Here’s some of my all time paleo bread and baking recipes to try this week.
- Banana Bread
- Chocolate Cupcakes
- Healthy Zucchini Muffins
- Banana Nut Muffins
- Zucchini Bread
- Cranberry Orange Muffins
If you make these paleo blueberry muffins, let me know how they turned out in a comment below!
Paleo Blueberry Muffins (Healthy Blueberry Muffins)
Description
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.
Lisa’s Tips
- For all of the flour brands I use and recommend, make sure to check out my Shop page.
Nutrition
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Delicious and moist! Like your Paleo Lemon Blueberry Cake, it’s a keeper recipe. I made mine with Just Egg as a vegan experiment and it worked well. I made this twice this week, the 2nd time with zest of one lemon and subbed lemon juice for the 1/2 Tbsp ACV the reviewers suggested; the addition of lemon is better. I’ll be back to try other muffins on your site because I need a protein based snack for my little granddaughter. She loves (plain unbuttered) bread and doesn’t like blueberries.
Thrilled to hear you’re loving these blueberry muffins, Elizabeth! I would also try my banana nut muffins next.
Alternative to the eggs?
“Just Egg” is a product sold at (at least in my area) the local grocery store. I made mine with Just Egg not real eggs and they turned out great.
This was the first recipe I made after finding Downshiftology a few weeks ago . They were so delicious we ate one at morning tea then another in the afternoon! I had to quickly put them in the freezer and only defrost for breakfast!
Woohoo! Happy to hear your first Downshiftology recipe was a success, Helen.
I love how the tops get lightly crisp. These are sweet with great texture.
So happy you love them. :)
Look forward to making these muffins! Would I be able to use melted butter instead of the coconut oil?
Yes, no problem.
Hi, I’m interesting in making these but how do you recommend getting an accurate measurement for .67 cups?
I never leave reviews but I’ve made these so many times for my family and new moms / mama friends and every single time they ask me for the recipe ! It’s a great recipe and versatile too! I always add a cup of zucchini or carrot and sometimes chocolate chips ! And I always have skipped coconut flour because I never buy and it’s just so delicious !!!!!
So thrilled you love these blueberry muffins, Ivy! Thanks for taking the time to write a review. :)
These turned out great – nice texture, baked perfectly and tasted delicious, not too sweet. Fresh blueberries were the key ingredient I wouldn’t skimp on though.
So glad you enjoyed these blueberry muffins, Lisa!
Can I make a liquid sweetener with Stevia or Swerve for any baked recipe? Equivalents the same?
Ahna
Hi Lisa
Hope you are doing well.
I was curious to know how you break down the Nutritional information by that I mean the calories ect.
Many Thanks
Hi Anita – The nutritional information will always be per serving!
This is by far my favorite blueberry muffin recipe. Thanks for sharing!!
Hi Dawn – Thrilled to hear you love these blueberry muffins!
Hi, can I use only almond and coconut flour? I have never used tapioca flour. Thanks.
Hi Lynda – The tapioca flour helps with the overall texture of the muffin, but you can try!
I’ve made all your muffin recipes and loved them all. But I cannot find the one for apple muffins. Can you please send it again ?
Blessings dear one,
Jami
Hi Jami – I don’t have a recipe for apple muffins yet! When I do, I’ll be sure to let everyone know.
Hi Liza thanks for the recipes you have sent to me. So far I made Banana cake, Berries cake and also Cauliflower fried rice. All of them are delicious and awesome. Thanks again for sharing.
Krishna
Hi Krishna – Happy to hear you’re enjoying all those recipes!
Very good. Best texture I have gotten from a mostly almond flour muffin, but not light like someone else said. They are still on the dense side. thanks for the recipe.
These are light, healthy and delicious! Great recipe.
My boys love these cupcakes! A staple for sweet treats in our kitchen!
It’s hard to resist these muffins for sure! Enjoy!
These surprised me! I was concerned I wouldn’t like them with the coconut flour and oil but I had every ingredient on hand so I tried it and they are delicious!! The balance of coconut flavor to blueberry is great.
Hi Daphnie – Happy to hear you ended up loving these blueberry muffins!
I am in heaven. Just made these. They turned out so good. I couldn’t stop with just one. I will be making the banana bread and muffins next since they have similar ingredients. I have long suspected I have a problem with gluten. I started eating gluten recently and yes I do have a problem and I have some bad habits of eating my son’s cookies. So…… I am back to Downshiftology to get some recipes. I will be using many more of these recipes. Thank you Lisa.
Hi Pat – Happy to hear you loved these blueberry muffins! I hope you find other recipes you love now that you’re back on a gluten-free diet.
These are amazing 🤩 thank you!
Hi Ashley – I’m glad you loved these blueberry muffins!
Have you tested these with other berries? Strawberries etc
Hi Ashley – I haven’t yet, but I’m sure it would work just fine with other berries!
Making these muffins on repeat, thank you Lisa!! Every time I make them I add the zest of a lemon or two and replace the ACV with lemon juice. So good. Works just as well with frozen blueberries and I love to do half honey half maple syrup for the sweetener 😊
Hi Lee – I’m so glad you love these blueberry muffins!
These were awesome! Great texture too! After my kids requested blueberry muffins that they could eat for breakfast/snack, I searched through many paleo recipes and thankfully decided to go with this one. They are incredible. Unfortunately, mid-recipe I realized that I did NOT have blueberries despite thinking I had some left, and had to use frozen raspberries instead. I added them into the batter still frozen, as you suggest in the recipe, and they worked perfectly and tasted amazing. I also went with a few of the reviewers suggestions and added lemon zest and also decreased the sweetener to 1/2 cup (i also used honey) and they still worked perfectly (note: I didn’t adjust any of the other liquid ingredients to compensate for that lack of additional liquid and it was totally fine). As an experiment – also based on one of the reviewers suggestions – I took out some of the batter before I added the raspberries and to that batch i added 2 tsp of fresh lemon juice and a TBS of poppyseeds – then to those muffins I simply placed 1 large frozen raspberry on the top. Both versions tasted great although the lemon juice/poppyseed versions didn’t rise as high for some reason, browned more quickly and could have used a bit more lemony oomph that I’ll experiment more with next time :)
Hi Vittoria – Happy to hear these blueberry muffins were a hit!
These were good, but 2/3c of maple syrup?? That’s almost 1Tbsp per muffin. Waay too much sugar, especially since there’s already blueberries. I added 1/3c syrup and thought it was just fine.