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    Home » Paleo

    Paleo Blueberry Muffins with Almond Flour

    Published: Jul 10, 2018 · by Katie

    Jump to Recipe·Print Recipe

    These paleo blueberry muffins are moist and tender with blueberries in every bite! They're made with almond flour, sweetened with coconut sugar and loaded with fresh blueberries. This muffin recipe is gluten free, dairy free and paleo friendly.

    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 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 friendly ingredients, like almond flour and coconut sugar, that you can feel good about eating. They're healthy and lower in sugar than your average muffin, but still taste fantastic!

    Why You'll Love these Paleo Blueberry Muffins

    • paleo friendly: made with simple, minimally processed ingredients
    • gluten free and dairy free: made with almond flour and dairy free yogurt
    • moist & fluffy: the best muffin texture!
    • easy to make: no complicated steps
    • healthy: made with real food ingredients and not loaded with sugar
    blueberry muffins on wire cooling rack

    Ingredients

    The full recipe can be found in the recipe card below, but here's a list of what you'll need to make these paleo 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 Paleo Blueberry Muffins

    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:

    1. First, preheat your oven to 350 degrees F. Line a muffin pan with 12 muffin liners and set aside.
    2. In a large mixing bowl, combine all dry ingredients. This includes the almond flour, tapioca flour, coconut flour, coconut sugar, baking soda and salt.
    3. In a separate bowl, whisk together the wet ingredients. This includes the eggs, yogurt, almond milk and vanilla.
    4. Pour the wet mixture into the dry mixture and whisk until smooth. Fold the blueberries into the batter.
    5. 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
    1. Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.
    2. 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.

    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
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    Paleo Blueberry Muffins with Almond Flour

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 10 min
    • Cook Time: 25 min
    • Total Time: 35 minutes
    • Yield: 12 muffins
    Print Recipe
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    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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    blueberry muffin pinterest image
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    Reader Interactions

    Comments

    1. @RebekahKFit

      July 10, 2018 at 4:58 pm

      Look so yummy!!!!

      Reply
      • realfoodrabbit

        July 11, 2018 at 6:54 am

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

        Reply
      • Linda Hernandez

        June 11, 2024 at 11:10 pm

        Can this recipe work for loaf pan?

        Reply
        • Katie

          June 12, 2024 at 2:38 pm

          Yes, but the bake time will increase. You can also check out my blueberry banana bread recipe, which is similar.

    2. avocadosandchampagne

      July 10, 2018 at 9:01 pm

      These look incredible!

      Reply
      • realfoodrabbit

        July 11, 2018 at 6:54 am

        Thank you! Let me know if you try 🙂

        Reply
    3. Megan

      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

        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

      January 15, 2020 at 7:48 pm

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

      Reply
    5. Meg

      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

        May 20, 2020 at 5:56 am

        You're so welcome! Thank YOU!

        Reply
    6. Hope

      April 08, 2021 at 10:47 am

      Does anyone know the macros ????

      Reply
    7. Haleema

      October 13, 2024 at 3:23 pm

      Can maple syrup sub for coconut sugar?

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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