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Paleo Blueberry Muffins (Almond Flour)

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These are the BEST Paleo Blueberry Muffins you will ever make! They're soft, moist, and bursting with flavor!

Overhead shot of blueberry muffins.

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Why I love this recipe

The recipe includes three layers of blueberries - mashed blueberries in the batter, frozen blueberries folded in, and even a couple sprinkled on top! Plus, they're made with healthy whole food ingredients like almond flour, which makes them naturally gluten-free, and coconut oil for my dairy-free friends! They are a great healthy alternative to traditional blueberry muffins

🍴 Ingredient Notes

  • Almond Flour - I have not tested with any other flours. Almond flour is not a 1-1 ratio with gluten-free flour mix. If you're planning to use that instead, it will not require as much! Let me know if you try!
  • Coconut Sugar - You could sub with Lakanto Monkfruit. I have not tried with liquid sweeteners.
  • Eggs - I have not tested with flax eggs. If you use a flax egg, the batter might need more flour to compensate.
  • Frozen Blueberries - Make sure to measure them BEFORE you heat them up. (They will shrink.) I heat mine up in the microwave and mash with a fork!
  • Melted Coconut Oil - I have not tested with butter, but I believe it would work with this recipe!
  • Frozen Blueberries - These blueberries will be for folding into the batter, and if you choose to add some on top! I have not tested with fresh blueberries. It might make the texture slightly different.

🍴 Step by Step Instructions

Making the Muffin Batter

  1. Start by adding the almond flour, coconut sugar, baking soda, and salt into a bowl. Use a whisk or fork to remove the clumps and blend until fully combined. Set aside while you mix the wet ingredients.
  2. Take your measured out frozen blueberries and transfer them to a microwave safe bowl. Heat them up for about 60 seconds, or until they're not frozen. Mash them with a fork, and add them to a separate mixing bowl.
  3. Add your eggs, vanilla, melted coconut oil to the (cooled) mashed blueberries, and blend with a hand mixer or stand mixer until fully combined.
  4. Slowly start to add your dry mixture into your wet mixture. Use your hand mixer or stand mixer to blend until fully combined. Make sure you scrape down the edges with your spatula.
  5. Fold in your frozen blueberries, and let the batter sit while you prep your baking tins.
  • Muffins in muffin tin before baked.

Baking

  1. You can use muffin liners, or grease your muffin tins with coconut oil. (Or your favorite non-stick spray.)
  2. Add an even amount of batter into each muffin tin, and place in the oven. Bake at 350 degrees for 20-25 minutes depending on how big your muffins are. Check with a toothpick or fork to make sure they're done! (It will come out clean.)
  3. If you used muffin tins, you can take them out within the first 5 minutes of removing them from the oven. If you let them sit, they can get soggy with the liner. If you greased the pan, wait until they cool to remove them. (I scrape around the edges with a knife.) They should pop right out!
Gluten Free Muffins stacked on top of a plate.

Baking Tips

  1. Make sure the coconut oil is measured first, and then melted.
  2. After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
  3. If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
  4. When measuring flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.

How to store leftover muffins

You can store leftover Sweet Potato Muffins on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator. You can also store them in the freezer! (My personal favorite.) Place them in an air tight back or container. To defrost, leave them in the refrigerator or out on the counter. You can also toast them or microwave them!

More muffin recipes!

After you make these Gluten-Free Blueberry Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe

Muffins stacked on top of each other.

Paleo Blueberry Muffins (Almond Flour)

These are the BEST Paleo Blueberry Muffins you will ever make! They're soft, moist, and bursting with flavor!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 231 kcal

Equipment

  • Hand Mixer or Stand Mixer
  • Microwave

Ingredients
  

Dry Ingredients

  • 2 Cups Almond Flour
  • ⅓ Cup Coconut Sugar
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • 3 Eggs
  • 1 Teaspoon Vanilla
  • ½ Cup Frozen Blueberries Make sure to measure them BEFORE you heat them up. (They will shrink.)
  • 1 Tablespoon Melted Coconut Oil
  • ½ Cup Frozen Blueberries

Instructions
 

Making the Muffin Batter

  • Start by adding the almond flour, coconut sugar, baking soda, and salt into a bowl. Use a whisk or fork to remove the clumps and blend until fully combined. Set aside while you mix the wet ingredients.
  • Take your measured out frozen blueberries and transfer them to a microwave safe bowl. Heat them up for about 60 seconds, or until they're not frozen. Mash them with a fork, and add them to a separate mixing bowl.
  • Add your eggs, vanilla, melted coconut oil to the (cooled) mashed blueberries, and blend with a hand mixer or stand mixer until fully combined.
  • Slowly start to add your dry mixture into your wet mixture. Use your hand mixer or stand mixer to blend until fully combined. Make sure you scrape down the edges with your spatula.
  • Fold in your frozen blueberries, and let the batter sit while you prep your baking tins.

Baking

  • You can use muffin liners, or grease your muffin tins with coconut oil. (Or your favorite non-stick spray.)
  • Add an even amount of batter into each muffin tin, and place in the oven. Bake at 350 degrees for 20-25 minutes depending on how big your muffins are. Check with a toothpick or fork to make sure they're done! (It will come out clean.)
  • If you used muffin tins, you can take them out within the first 5 minutes of removing them from the oven. If you let them sit, they can get soggy with the liner. If you greased the pan, wait until they cool to remove them. (I scrape around the edges with a knife.) They should pop right out!

Nutrition

Serving: 8gCalories: 231kcalCarbohydrates: 15gProtein: 8gFat: 17gSaturated Fat: 3gCholesterol: 61mgSodium: 178mgPotassium: 37mgFiber: 3gSugar: 7gVitamin A: 89IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Keywords almond flour muffins, blueberry, blueberry muffins, fresh blueberries, gluten-free blueberry muffins, gluten-free muffins, healthy muffins, paleo blueberry muffins
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Comments

  1. Carry

    5 stars
    They came out so fluffy!! Loved them!

    Reply

  2. Joanne

    I made these muffins for the first time yesterday as a healthy treat for myself, and to my surprise, my husband loves them too!
    They are easy to make and delicious. I will definitely be adding them to my list of go-to desserts!

    Reply

    • Mariah Mandile

      Yay! I'm so happy to hear that! (:

      Reply

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