The Best Paleo Blueberry Muffins | GF

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These healthy Blueberry Muffins have a great texture and lovely blueberry flavor.

The Best paleo Blueberry Muffins - These healthy blueberry muffins have a great texture, and lovely blueberry flavor.

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:

This recipe uses a mixture of three flours: almondtapioca, 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.

almond flour in a mason jar

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 plastic freezer container

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

unbaked paleo blueberry muffins in a red and white enamel muffin baking pan

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

paleo blueberry muffins cooling in the pans on a baking rack

Transfer the muffins to a rack and cool.

paleo blueberry muffins cooling on a rack

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

Enjoy!

The Best paleo Blueberry Muffins - These healthy blueberry muffins have a great texture, and lovely blueberry flavor.

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Paleo Blueberry Muffins

Constance Smith – Cosmopolitan Cornbread
These gluten-free blueberry muffins are dairy free and paleo friendly while having a great texture and tons of flavor.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast or Brunch Foods, Muffins
Cuisine Paleo
Servings 12
Calories 247 kcal

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!

Video

Notes

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

Nutrition

Calories: 247kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 215mgPotassium: 67mgFiber: 3gSugar: 13gVitamin A: 50IUVitamin C: 2mgCalcium: 72mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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