The Best Paleo Blueberry Muffins

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These healthy blueberry muffins have a great texture, and lovely blueberry flavor.

Delicious Blueberry Muffins with a fresh blueberry flavor and great texture. You'll love these healthy muffins. They are gluten free, dairy free and paleo- friendly.

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These muffins are great for someone that wants a healthy baked good for breakfast or an afternoon snack. The muffins are sweetened with a little maple syrup, and no processed sugars.

These Blueberry Muffins are gluten free, dairy free and paleo-friendly.

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To Make These Healthy Blueberry Muffins you will need:

  • almond flour
  • tapioca flour
  • coconut flour
  • baking soda
  • salt
  • blueberries (fresh or frozen)
  • eggs
  • almond milk
  • maple syrup
  • coconut oil
  • apple cider vinegar
  • vanilla extract
  • mixing bowls
  • whisk
  • muffin pan
  • muffin papers
  • cooling rack

You can watch me make this recipe in the video below:

Delicious Blueberry Muffins with a fresh blueberry flavor and great texture. You'll love these healthy muffins. They are gluten free, dairy free and paleo- friendly.

How to Make Healthy Blueberry Muffins

This recipe uses a mixture of three flours: almond, tapioca and coconut. I am often asked if you can substitute all almond flour for this recipe, but you can not. You really need the blend of these three to get the texture that this recipe creates.

mason jar of almond flour

To begin, preheat your oven to 350 degrees.

Line a muffin pan (or pans) with muffin cup papers. Set this aside for now.

Combine almond flour, tapioca flour, coconut flour, baking soda and salt together in a mixing bowl. If your flours are lumpy, use a sifter. Otherwise simply whisk them together. Set the bowl aside for now.

In another bowl, whisk the eggs. Add in maple syrup, almond milk, coconut oil, apple cider vinegar and vanilla extract. Whisk together well.

Add the wet mixture to the dry ingredients and whisk together.

Fold in blueberries. You can use fresh or frozen, but if using frozen ones, leave them in the freezer until right before you add them to the batter.

frozen blueberries in a container

Scoop the thick batter into the prepared muffin pan(s) dividing the batter equally in the cups.

blueberry muffin batter in a muffin pan

Bake the muffins for 28-30 minutes, or until they test done with a wooden pick.

paleo blueberry muffins in colorful muffins pans

Transfer the muffins to a rack and cool.

healthy, gluten free blueberry muffins cooling on a rack

These muffins are best stored in your refrigerator in an airtight container.

Enjoy!

Did You Enjoy this Recipe? I’d love for you to rate it below and share it with others!

Delicious Blueberry Muffins with a fresh blueberry flavor and great texture. You'll love these healthy muffins. They are gluten free, dairy free and paleo-friendly.

Paleo Blueberry Muffins

WholesomeSkillet.com | Constance Smith
These gluten-free blueberry muffins are dairy free and paleo friendly while having a great texture and tons of flavor.
5 from 2 votes
Prep Time 1 hr 10 mins
Cook Time 28 mins
Course Breakfast or Brunch, Muffins
Servings 12

Special Equipment

  • muffin pan(s)

Ingredients
  

  • 2 c almond flour
  • 2/3 c tapioca flour
  • 1/4 c coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2/3 c maple syrup
  • 1/3 c almond milk
  • 1/4 c coconut oil - melted
  • 1 1/2 teaspoon apple cider vinegar - natural variety, like Bragg's
  • 1 teaspoon vanilla extract
  • 1 1/2 c blueberries - fresh or frozen

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Line a muffin pan (or pans) with muffin cup papers. Set this aside for now.
  • Combine the flours, baking soda and salt together in a mixing bowl. If your flours are lumpy, use a sifter. Otherwise simply whisk them together. Set the bowl aside for now.
  • In another bowl, whisk the eggs. Add in the maple syrup, almond milk, coconut oil, apple cider vinegar and vanilla extract. Whisk together well.
  • Add the wet mixture to the dry ingredients and whisk together.
  • Fold in the blueberries.
  • Scoop the thick batter into the prepared muffin pan(s) dividing the batter equally in the cups.
  • Bake the muffins for 28-30 minutes, or until they test done with a wooden pick.
  • Transfer the muffins to a rack and cool.
  • These muffins are best stored in your refrigerator in an airtight container.
  • Enjoy!

Notes

If using frozen blueberries, keep them in the freezer right until you add them to the batter.

Nutrition

Calories: 249kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 215mgPotassium: 67mgFiber: 3gSugar: 13gVitamin A: 50IUVitamin C: 2mgCalcium: 72mgIron: 1mg

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

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