Go Back
–+ servings
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
Did you make this recipe?Tag @freshwaterpeaches on Instagram!