By / Last Modified On September 5, 2023
Paleo Blueberry Muffins that are simple to make, tender, and healthy. They are perfect for a grab-and-go breakfast, or post-workout snack.
This paleo blueberry muffin recipe is naturally gluten-free, grain-free, dairy-free, and bakes up perfectly delicious almond flour blueberry muffins.
If you like almond flour muffins, you'll also love my Paleo Chocolate Muffins.
Paleo Blueberry Muffins
It's springtime, and we are cleaning out our freezer. I found a couple of containers of frozen blueberries that we needed to finish up, and the first thing I did was make Paleo Blueberry Muffins.
They are one of our favorite paleo muffins.
These paleo blueberry muffins are a spin-off my Paleo Chocolate Chip Muffins.
With the addition of lemon zest, and substituting in blueberries where the chocolate chips were, we now have an incredible almond flour blueberry muffin.
The base ingredients of almond flour, baking soda, salt, maple syrup, oil, and eggs is one that we've used for many years. I'm having so much fun coming up with different paleo muffin flavors.
Almond Flour Blueberry Muffins
One of the many things that I love about these paleo blueberry muffins is that they are super simple to make. Check out the video below to see what I mean. It only takes one bowl, and about 20 minutes to bake up.
In less than 30 minutes, you'll be pulling these fresh Paleo Blueberry Muffins out of the oven!
I like to use frozen blueberries when I bake, so the juice doesn't run out as quickly.
This allows the batter to set up before the blueberries cook through. You can use fresh blueberries in this almond flour blueberry muffin recipe if you like.
What can I use instead of Honey in paleo muffins?
You can use maple syrup, agave, or a sugar-free syrup in this recipe in place of the maple syrup. Just note that the flavor will be different.
Maple syrup tends to be mild in flavor while still adding a touch of sweetness.
Paleo Blueberry Muffin Recipe
If you follow the instructions for these Paleo Blueberry Muffins, they are fail-proof. I haven't tried any substitutions other than the honey for maple syrup.
The honey lends a stronger sweetness and tends to make the muffins bake into more of a golden brown color vs. a lighter brown color, like you see in these photos. A few people have substituted the eggs in some of my other paleo muffin recipes with success, but again, I have not tried it myself.
I imagine this paleo blueberry muffin recipe would create a slightly denser, but still yummy paleo muffin.
These are essentially almond flour muffins. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid, and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you open the bag.
What else can I use instead of almond flour in these paleo blueberry muffins?
This paleo blueberry muffin recipe was designed using almond flour. For a nut-free version, check out my Gluten-Free Blueberry Muffins. They aren't paleo, but they are super scrumptious.
If you love these paleo blueberry muffins, you might also like my Paleo Snickerdoodle Muffins, and my Paleo Carrot Cake Muffins. They use the same base recipe, but deliver very different, but tasty muffins.
How to make paleo blueberry muffins
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add oil, maple syrup, eggs, vanilla extract, and lemon zest.
- Mix until well combined.
- Fold in blueberries.
- Spoon batter evenly into your paper liners.
- Bake as directed.
These steps and photos are for illustration purposes. Please see the recipe card below for the full paleo blueberry muffin recipe.
I have a handful of paleo muffin recipes for anyone who loves a good almond flour muffin.
Paleo Blueberry Muffins
Paleo Blueberry Muffins that are simple to make, tender, and healthy. They are perfect for a grab-and-go breakfast, or post-workout snack.
Ingredients
- 2 cups fine ground almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup
- 3 large eggs
- 1 teaspoon gluten-free vanilla extract
- 1 tablespoon lemon zest
- 1 cup frozen blueberries
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.
- Fold in blueberries.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 115mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 6g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Did you make these Paleo Blueberry Muffins? Stop back by and let me know what you thought! Also, if you have any questions leave me a comment and I will get back to you.
jenna urben | the urben life
These look so good! I'm going to have to try these using my egg replacer.
Natalie
I love blueberry muffins! These look amazing!
Kortney
The texture of these muffins looks great. So squishy!
Alisa Fleming
Just look at those gems of perfection! I love the ingredients in these and how hearty they are. A muffin truly made for breakfast.
Kaila (The Wanderlust Celiac)
I need to clean out my freezer too. Maybe I'll find something as nice as a bag of frozen blueberries. These look simply scrumptious. What a great way to start the day!
Amanda
Blueberry and lemon will always be one of my favorite combos. These look great!
chrystal
Thank you!
Leslie
The texture of those muffins are beautiful. These will be great for brunch tomorrow.
chrystal
Thank you!
K.C.
I had never thought about the frozen blueberries being an advantage to keep them from "bleeding" into the batter. That is very interesting.
chrystal
I find that if I rinse them, then stir them in right before I bake them, it keeps them whole 🙂
Madison
So you recommend rinsing the frozen blueberries off first? Won’t that (partially) defrost them?
chrystal
Hi Madison,
When we freeze our blueberries we freeze them rinsed and patted dry, so they are clean when we mix them into the batter. You can give them a quick rinse under cold water, it won't defrost them all the way. You can also use fresh blueberries.
Best,
Chrystal
Madison
Got it, thanks for the quick response! I have a bag of prewashed, frozen blueberries in the freezer, so I don’t need to rinse mine to clean them.
Kristina
oh wow - I am so going to try frozen blueberries next time, thanks! these look SO good!
Megan
I love that you use lemon zest--I bet it really brightens the taste of the blueberries!
Nerita
Would it also be possible to substitute almond flour for spelt flour?
chrystal
I haven't worked with spelt flour and I'm not sure how it would do in this recipe.
Best,
Chrystal
Nerita
I substituted the almond flour for spelt flour, because I'm allergic to almonds and it worked great! I also used butter instead of coconut oil and honey instead of maple syrup (it was all I had in the house 😉 and it all worked out fluffy and delicious. Most importantly, my toddler couldn't get enough!
chrystal
Hi Nerita,
I'm so glad you could make the recipe work with your dietary restrictions in mind! Thank you for stopping by and letting me know 🙂
Chrystal
Pip
I just made these muffins and they are SO good!! I will definately make some more!!
chrystal
Hi Pip,
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Debbie Lopez
I just made these, and they came out WONDERFUL!! I doubled the blueberries and used erythritol (a half cup + 2 tablespoons) to sweeten instead of the maple syrup. SO GOOD! Thank you for this fabulous recipe! They taste so rich and the citrus zest (I used lime zest as was out of lemons) really makes them taste gourmet!
chrystal
Hi Debbie,
I'm thrilled that you love these muffins! Thank you for sharing your experience and your maple syrup substitution.
Happy New Year!
Chrystal
Sara Feavearyear
They were so easy to make and taste excellent thank you!
chrystal
I'm so glad you liked them Sara! Thank you for stopping by and leaving a review.
Best,
Chrystal
Katie
I *never* comment on recipes but this is a PERFECT paleo recipe. Super clean ingredient list and no surprises. Came out beautiful and truly delicious.
chrystal
Hi Katie,
I am so glad you like these paleo blueberry muffins. Thank you for taking time to stop by and let me know.
Best,
Chrysal
Andrew
I was looking for a keto blueberry muffin recipe that didn't call for dairy or milk of any kind (because I don't feel like going out and buying a carton of almond milk). So I found this recipe, and subbed the maple syrup for 1/4 cup of erythritol and 2 tbsp of water (the ingredients for keto simple syrup without actually making simple syrup). It worked out perfectly delicious! Thanks!
chrystal
Hi Andrew,
Thank you for stopping back by to let me know you liked my paleo blueberry muffins and what you used for the sweetener.
All my best,
Chrystal
Lori Drummond
Hi, Are the nutrition fact on calories, etc correct? Surely not.
chrystal
Hi Lori,
No, something was messed up. Thanks for the catch, it's fixed now.
Best,
Chrystal
Brenda
Made this last week and it was a hit. Thank you!
Mine took longer, about 40 minutes.
I used fresh blueberries and they didn’t burst much. And I used a Bob’s Mill paleo flour.
chrystal
Hi Brenda,
I suspect it took longer due to the flour you used. Thanks for sharing.
Best,
Chrystal
Samina
Hi Chrystal,
Will olive oil or vegetable oil work(as that's what I have on hand) in place of coconut oil to make these muffins?
chrystal
Olive oil and vegetable oil both work in this recipe 🙂
Sha
Howdy from Japan! I have some space constraints and used what was on hand, so I made these with the following adjustments and they were fantastic:
100 grams almond flour
1/8 teaspoon salt
1/4 teaspoon baking soda
30ml coconut oil, melted and cooled
30ml honey
2 medium eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
a bunch of cinnamon
ZEROOOO tablespoons lemon zest (forgot, lol)
1 cup freshly picked blueberries from outside
chrystal
Thank you for sharing what you used. I love the addition of the cinnamon.
Best,
Chrystal
Karen Graham
Delicious!! Thanks for the recipe!
chrystal
I'm so glad you like them! Thank you for letting me know.
Best,
Chrystal
Samina
Delicious! Fluffy and moist! I did replace the coconut oil with olive oil and it worked well. Thank you for such a great recpie!!
Nicole
These taste amazing!! I made them without the lemon zest and my whole family loves them. Thank you!
Wendy Stoltz
You're welcome! I'm glad to hear that you and your family enjoyed the recipe.