Paleo Blueberry Muffins that are simple to make, tender, and healthy. They are perfect for a grab-and-go breakfast, or post-workout snack. They are naturally gluten-free, grain-free, dairy-free, and perfectly delicious.
It’s spring time and we are cleaning out our freezer. I found a couple of gallons of frozen blueberries that we need to finish up, and the first thing I did was make Paleo Blueberry Muffins.
These 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 Paleo 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 muffins flavors.
One of the many things that I love about these 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 Paleo Blueberry Muffin recipe if you like.
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 recipe with success, but again, I have not tried it myself. I imagine the muffins would be slightly denser, but still yummy.
Did you make these Paleo Blueberry Muffins? Stop back by and let me know what you thought!