• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Healthy Almond Flour Blueberry Muffins (Paleo)

Jul 10, 2018 · 10 Comments

Jump to Recipe·Print Recipe

These healthy almond flour blueberry muffins are the perfect spring and summer muffin recipe! They're made with almond flour, sweetened with coconut sugar and loaded with fresh blueberries. This paleo blueberry muffin recipe is moist, fluffy and great for a healthy breakfast or snack.

stack of 3 blueberry muffins

When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin that's loaded with sugar and not-so great ingredients.

These gluten free almond flour blueberry muffins are a little different, but have just as much flavor and a perfectly moist texture.

My recipe is made with simple paleo ingredients that you can feel good about eating. They're healthy and lower in sugar than your average muffin, but still taste fantastic!

Recipe Highlights

  • paleo friendly: grain free, dairy free, no refined sugar, no vegetable oils
  • made with almond flour and yogurt
  • moist & fluffy: not dry
  • easy to make: a super simple blueberry muffin recipe
  • healthy: made with real food ingredients and not loaded with sugar

This easy blueberry muffin recipe is just what you need for a healthy family breakfast or snack. We love eating a couple for breakfast with a side of bacon and fresh fruit, or sliced cucumber and eggs.

blueberry muffins on wire cooling rack

Ingredients

Here's a list of what you need to make this recipe for almond flour blueberry muffins:

  • almond flour: because these are almond flour blueberry muffins
  • tapioca flour: for texture purposes
  • coconut flour: needed for texture purposes
  • coconut sugar (or monk fruit sweetener): to sweeten the muffins
  • baking soda: for the rise
  • salt: to enhance the flavor
  • eggs: no egg substitutes have been tested
  • yogurt: I used almond milk yogurt but any kind will work. Yogurt makes these muffins moist.
  • almond milk: I used homemade almond milk
  • vanilla extract: for flavor
  • fresh blueberries: I don't recommend frozen

How to Make Blueberry Muffins with Almond Flour

These blueberry muffins are made in a mixing bowl, the batter is poured into a lined muffin pan and then baked in the oven. Here's what you need to do:

First, preheat your oven to 350 degrees F. Line a muffin pan with 12 muffin liners and set aside.

In a large mixing bowl, combine all dry ingredients. This includes the almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.

In a separate bowl, whisk together the wet ingredients. This includes the eggs, yogurt, almond milk and vanilla.

Pour the wet mixture into the dry mixture and whisk until smooth. Fold the blueberries into the batter.

Next, pour the batter into the lined muffin cups, filling each cup nearly to the top. This recipe makes 12 muffins.

muffin batter
blueberry muffin batter in lined muffin pan

Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.

Lastly, remove the muffins from the oven and place them on a wire cooling rack. Cool to room temperature.

12 blueberry muffins

Storage

These healthy almond flour blueberry muffins are moist, so best kept in the fridge.  Place them in an air-tight container in the fridge for up to one week.

Frequently Asked Questions

Why are blueberry muffins bad for you?

Some blueberry muffins are unhealthy, especially store-bought blueberry muffins. But my recipe is healthy! Why? Because this paleo blueberry muffin recipe contains simple, organic ingredients (depending on the brands you use) that are easily digested and come from whole food sources (nothing highly processed). In addition, these muffins are lower in carbs and sugar than the average muffin.

Why are my blueberry muffins flat?

Almond flour has a tendency to produce flatter (not fluffy) baked goods. But the combination of almond flour, tapioca flour and coconut flour, along with the right amount of baking soda, will give you a fluffy blueberry muffin. That being said, these muffins are more dense; they are not light and airy.

What's the best almond flour?

I have 3 favorite brands of almond flour. My top two are from Terrasoul and Anthony's. I like these two because they are organic, have a fine texture and bake well. They are slightly more expensive because of the high quality almonds they use (organic). My third favorite is Blue Diamond almond flour. It has a superfine texture (just like the other two) but is not organic. It is a more affordable price.

Can these blueberry muffins be nut free?

This paleo blueberry muffin recipe can be made nut free. Here are the swaps to make:

  • almond flour - substitute (by weight) with tigernut flour
  • almond milk yogurt - use a coconut milk yogurt. If you tolerate dairy, use a cow's milk, sheep or goat's milk yogurt. Kefir should work too.
  • almond milk - substitute with any plant based milk. If you tolerate dairy, use a cow, sheep or goat's milk.
stack of 2 blueberry muffins topped with tahini

More Healthy Blueberry Recipes

  • Easy Paleo Blueberry Cobbler
  • Healthy Blueberry Breakfast Cake
  • Tigernut Flour Blueberry Muffins
  • Healthy Blueberry Banana Bread

 Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Almond Flour Blueberry Muffins (Paleo)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
Print Recipe
Pin Recipe

Description

These paleo blueberry muffins are made with almond flour, sweetened with coconut sugar and studded with fresh blueberries.


Ingredients

Scale
  • 2 cups blanched almond flour (190g)
  • ½ cup tapioca flour (60g)
  • ¼ cup coconut flour (25g)
  • ¼ cup coconut sugar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs
  • ¾ cup yogurt (I used almond milk yogurt)
  • ¼ cup almond milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350 degrees F.  Line a muffin pan with 12 muffin liners, set aside.
  2. In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.
  3. In a separate bowl, whisk together eggs, yogurt, almond milk and vanilla extract.
  4. Pour the wet mixture into the dry mixture and whisk until smooth.
  5. Fold blueberries into the batter.
  6. Pour batter into lined muffin pan, filling each cup nearly to the top.  Optional: top with extra blueberries.
  7. Place muffins in oven and bake at 350 degrees for 25-30 minutes.
  8. Remove from oven and cool on wire cooling rack.
  9. Store in a sealed, air-tight container in the fridge up to one week.

Keywords: muffins, blueberries, dairy free, snack, paleo, almond flour, low sugar

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

blueberry muffin pinterest image
« Carrot Cake Plantain Bread (Paleo, Vegan, Nut Free)
Baby Smash Cake (Allergy-Free, Paleo, Vegan) »

Reader Interactions

Comments

  1. @RebekahKFit says

    July 10, 2018 at 4:58 pm

    Look so yummy!!!!

    Reply
    • realfoodrabbit says

      July 11, 2018 at 6:54 am

      Thank you! If you make them let me know what you think 🙂

      Reply
  2. avocadosandchampagne says

    July 10, 2018 at 9:01 pm

    These look incredible!

    Reply
    • realfoodrabbit says

      July 11, 2018 at 6:54 am

      Thank you! Let me know if you try 🙂

      Reply
  3. Megan says

    January 13, 2020 at 9:59 am

    Would frozen (or thawed) wild blueberries work in this recipe, instead of fresh? I want to bake these tomorrow!

    Reply
    • Katie says

      January 13, 2020 at 1:29 pm

      If you thaw the blueberries and drain the excess juice then the recipe should work! If you try then please let me know the results 🙂

      Reply
  4. Faith Foster says

    January 15, 2020 at 7:48 pm

    Any chance you have the nutritional info on these? Specifically net carbs?

    Reply
  5. Meg says

    May 18, 2020 at 8:58 pm

    I made these last weekend and they turned out great! Thank you for all of the awesome gluten free recipes!

    ★★★★★

    Reply
    • Katie says

      May 20, 2020 at 5:56 am

      You're so welcome! Thank YOU!

      Reply
  6. Hope says

    April 08, 2021 at 10:47 am

    Does anyone know the macros ????

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Almond Flour Crackers Recipe (No Egg)
  • top view of chocolate covered banana ice cream bars
    Chocolate Covered Banana Ice Cream Bars
  • healthy almond flour cupcake with frosting
    Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)
  • bread rolls in bowl
    Paleo Dinner Rolls (with Almond Flour)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme