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You would never know that these blueberry muffins do not have gluten or grains in them. They are light and fluffy, not overly sweet. These are great for breakfast or a quick snack. They are sweetened with coconut sugar making them refined sugar-free. I love to eat them topped with almond butter or with ghee…so good! These Paleo Blueberry Muffins can easily replace your classic gluten-filled blueberry muffin recipe.

These are super easy to whip up. First, let your eggs come to room temperature. We will be using coconut oil, so room temp eggs will help the melted oil not solidify. If you forget to set the eggs out you can put the eggs in a cup and run lukewarm water over them for a few mins. Also, measure your coconut oil in the solid form then heat up to melt. I love to add lemon zest to these muffins to give help the blueberries have some extra pizazz!

Next up, mix all your dry ingredients in one bowl and wet ingredients in another. Mix together, but do not overmix to keep them light and fluffy. Fold in your blueberries as your last step. I like to use parchment paper muffin liners for easy cleanup.

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5 from 1 vote

Paleo Blueberry Muffins

These grain-free and gluten-free blueberry muffins will hit the spot every time. Great for breakfast or just a snack! The lemon zest makes the blueberries just sing and the coconut sugar gives just the right amount of sweetness. These are a crowd pleaser.
Prep Time10 minutes
Cook Time22 minutes
Keyword: blueberry, breakfast, muffins, snack
Servings: 12

Equipment

  • muffin tin

Ingredients

  • 2 cups almond flour
  • 1/2 cup of tapioca flour
  • 1 tbsp coconut flour
  • 1/2 cup coconut sugar
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking powder
  • zest of one lemon
  • 1/3 cup milk of choice I used almond milk
  • 1/3 cup coconut oil measured solid then melted
  • 1/2 tsp vanilla extract
  • 3 eggs room temp
  • 3/4 cup fresh blueberries

Instructions

  • Preheat oven to 177C/350F.
  • Use parchment paper muffin liners in your 12-count muffin tin.
  • In one bowl mix together your dry ingredients, flours, sugar, salt, and baking powder.
  • In another bowl mix together your wet ingredients. Lemon zest, milk, oil, vanilla, and eggs.
  • Mix the wet into the dry ingredients. Do not overmix.
  • Fold in your blueberries.
  • Fill muffin liners 3/4 full.
  • Bake for 20- 24 mins or until completely set. Do not overcook. Mine were ready in about 22 mins.

Notes

Let them sit on the counter to cool off.
Leftovers need to be stored in the refrigerator. Freeze any extras.