Paleo Blueberry Muffins
295 Comments
Updated Nov 03, 2022
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Paleo blueberry muffins are a sweet and cozy way to start your morning. They’re moist, fluffy, and have a burst of fresh blueberries with every bite.
If you’ve made my all-time favorite paleo lemon blueberry cake before, this muffin recipe should look very familiar. It’s basically a simplified version of the cake — minus the lemon!
These gluten-free muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Perfect as a healthy breakfast option or sweet afternoon snack!
Paleo Blueberry Muffin Ingredients
- Dry Ingredients: My gluten-free flour trio for baking is almost always almond flour, tapioca flour, and coconut flour. Then you’ll just need baking soda, kosher salt, and fresh blueberries.
- Wet Ingredients: Nothing fancy here — eggs, milk, maple syrup, coconut oil, apple cider vinegar, and vanilla extract.
Find the printable recipe with measurements below.
How To Make Paleo Blueberry Muffins
Like many of my muffin, cake and quick bread recipes, you’ll mix the dry and wet ingredients separately then whisk them together. It ensures the muffins stay light and fluffy!
- Make the batter. Mix the wet and dry ingredients separately. Then whisk in the wet to the try until a smooth batter is formed.
- Fold the blueberries into the batter. I personally like to save some blueberries to top onto the muffins right before baking!
- Bake the muffins. Pour the batter into each muffin cup until its 85 to 90% full. Then bake for 28 to 33 minutes at 350°F. Make sure to do the toothpick test to make sure the insides are cooked!
Tips For The Perfect Muffins
- Don’t overmix the batter. You want to quickly blend the batter and immediately pour it into the muffin pan. That will help make the muffins nice and fluffy.
- Fresh vs frozen blueberries. Fresh is ideal for this recipe. But if you only have a pack of frozen blueberries on hand, that works too. Just note that you do not need to thaw them prior, otherwise you’ll be left with soggy muffins. Just fold the frozen blueberries into the batter directly.
- Freeze an extra batch. Because these are freezer friendly, it might be a good idea to keep a stash on hand. You never know when you can use them for a quick breakfast or snack on-the-go!
Storage Tips
Although these muffins taste the best the day they are baked, leftovers keep well at room temperature for about 3 days. After that, you can store them in the fridge for about one week.
And if you want to freeze them, just store in a freezer-safe container for up to 2 months. When you want to enjoy, you can thaw them in the fridge or on the counter. Once thawed, you can also warm them up in the microwave if you want to cut them in half and add a pat of butter.
More Gluten-Free Baked Goods
In the mood to bake up a storm? Here’s some of my all time paleo bread and baking recipes to try this week.
- Banana Bread
- Chocolate Cupcakes
- Healthy Zucchini Muffins
- Banana Nut Muffins
- Zucchini Bread
- Cranberry Orange Muffins
If you make these paleo blueberry muffins, let me know how they turned out in a comment below!
Paleo Blueberry Muffins (Healthy Blueberry Muffins)
Description
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
Wet Ingredients
- 2 eggs, room temperature
- 1/3 cup almond milk
- 2/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 tablespoon apple cider vinegar
- 1 teaspoons vanilla extract
Instructions
- Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
- Add all of the dry ingredients to a mixing bowl and whisk together.
- Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
- Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
- Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
- Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.
Lisa’s Tips
- For all of the flour brands I use and recommend, make sure to check out my Shop page.
Nutrition
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Thank you for your recipes! These blueberry muffins are awesome! I make these blueberry muffins regularly (I quadruple the recipe and freeze). We do reduce the maple syrup to a 1/2 cup and they still turn out and taste great. (Every recipe I have used from Lisa Bryan has been a success!)
Thanks so much, Laura! I’m happy you love these muffins. And you’re so smart to meal prep them as well!
These were delicious. I was out of almond milk used an unsweetened coconut milk instead and subbed a gluten free all-purpose flour mix and oat flour for the flours listed in this recipe. I intend to make the recipe next time exactly as written once I have everything on hand but was impressed with how tasty and versatile this batter is. I imagine it would be delicious with other berries or even some chopped apples and cinnamon instead of blueberries. I intend to put this on a regular meal prep rotation. Even my partner liked them and he’s usually not a big fan of GF baking.
Hi Brittany – You can definitely give this a try with other fruits!
These muffins are so delicious! My daughter who is not gluten free asked for blueberry muffins and I’m always worried that when it’s gluten free, the recipe could turn out gritty or most of it will be left stuck to the muffin cup. Not only is the texture perfect but they in no way were sticking! They are on the sweeter side, but I bet my daughter doesn’t think so. I did use avocado oil because I didn’t want a heavy coconut flavor and I added dark chocolate chips as well because, why not!
Glad you found the perfect gluten-free blueberry muffin recipe for your daughter, Bonnie!
is there a substitute for maple syrup? i looked thru the comments
Hi Tammie – you can use honey or another liquid sweetener.
These were awesome! Bursting with blueberries!
I added 1/2 tsp of lemon juice and they were great. Probably reduce the maple syrup a bit as they are quite sweet.
Definitely making these again :)
Love the addition of lemon juice, similar to my paleo lemon blueberry cake :)
Very nice texture and taste. I will make these again and maybe make them with some sour cherries that I picked at a friend’s rather than the blueberries and use some almond flavoring, too. I love blueberries. It is nice to have some variety. I used a tad more than 1/2 C maple syrup rather than the 3/4 C just because I eat very little sugar and do not need sweets to be SWEET.
Let us know how this turns out with cherries the next time you make it!
Why is the apple cider vinegar necessary?
Apple cider vinegar acts as an acid to help the muffins rise.
That explains my muffins. I googled a substittue for ACV and added lemon juice instead. Plus I didn’t have almond flour, so I used Gluten Free All purpose flour. I had the tapioca flour and coconut flour. My muffins came out dry and a bit crumbly, most likely ‘cos of the AP flour.
At our house we joke that these are the muffins that saved my life. When I was in the hospital with covid, my husband couldn’t come see me, but he could love me from a distance by making these muffins for me. Nothing tasted so good as these muffins. There was love in every bite. These are still my favorite go to muffin.
I wanted to know if I could use your Lemon Blueberry Cake recipe as muffins. So instead of the springform pan, just use a muffin pan and muffin cups like in this recipe. Or would that not work and make a mess?
Thank you!
Yes, those should work as muffins as well!
I made these for Mother’s Day and my mom loved them! I accidentally used baking powder instead of baking soda so I just omitted the ACV and they still turned out great. The texture is on point and my mom requested that I make them again.
Glad your Mom enjoyed these for Mother’s Day :)
These are a family favorite. I have them as part of my weekend meal prep. I make twice the amount to last through the week. My three kids, myself and my husband enjoy them so much we always have to have one right out of the oven (which is why I have to bake double batch lol). Thank you so much for sharing this, it has made my life easier with snacks and quick breakfast for on-the-go school days.
These paleo blueberry muffins turned out great! Perfectly moist. Pretty sure I could’ve finished off the whole dozen fresh out of the oven but managed to stop at 4. I’ll definitely have these on repeat.
I’m so glad your muffins turned out perfectly Craig!
What could I use instead of the almond flour? Thanks
I haven’t tested this without almond flour, but you might be able to use a gluten-free flour blend.
What could I substitute for eggs in this recipe?
I haven’t tested this recipe without eggs. But if you do, please let us know how it turns out :)
I use 2 tbsp ground flaxseed mixed with 5 tbsp water. Let sit for 5 minutes, then use in place of the eggs
I really enjoyed these! I used frozen blueberries because it’s all I had and I know they’ll be even better with fresh, which I’ll try next time. Thanks for a great recipe!
Have had this recipe open for a while and finally got around to making it!
I usually use butter instead of coconut oil cus it tastes so much better 😋 sometimes I do some of each. This time I did all butter and I did (frozen) raspberries instead of blueberries. I love all things raspberry. And just did water instead of almond milk..
I ate 3 right away and my husband ate 2 or 3 😄 good thing I doubled the recipe!
Happy to hear these muffins were a win Sonja!
I don’t want to use tapioca flour because of its high carb content can anyone recommend a substitute? Would soya flour work?
Had to sub arrowroot flour for the tapioca flour bc I was out but these turned out awesome! My toddler loves both helping make & eat em :)
Absolutely delicious. I am amazed that these muffins are so fluffy and delicious while still being Paleo! They have a mild coconut flavor, which I love, but one has to be mindful of this before they make these. My kids love them!
Hi Lisa!
These blueberry muffins are great! I made the recipe almost exactly. I didn’t have any almond milk so I used regular milk. I had a container of blueberries I needed to use before they went bad. Your recipe was the first one that showed up in the search. I had most of the ingredients. I prefer paleo type recipes so there is no granulated sugar or grains. I will be checking out more of your recipes! It’s cool enough so I can turn the oven on now and start baking.
Thank you so much for your recipes! I’ve had celiac for over a decade and was never a baker because it all seemed too hard and daunting to get baked goods that tasted good AND had healthy ingredients. So I mostly just did without because the pre-made gluten-free baked items at the store are not good on either metric. These are the first gluten-free muffins I’ve ever made and they are amazing. I used homemade apple sauce in place of the maple syrup; sooo tasty. :-) Before I made these muffins I made your banana bread recipe and it is also a huge winner. When I went looking for gluten-free blueberry muffin recipes I didn’t like the lists of ingredients page after page, and then I found this recipe and went…wait a minute, this is the same place that had the tasty banana bread recipe from last week! :D
I’m so happy you’re enjoying my gluten-free recipes! :)
I found your site about 5 mos ago. Every recipe I have made has been great! My husband started having health issues & his food choices were very restrictive. I made this blueberry muffin recipe except made it into a loaf. He ate most of the loaf & he has never been a fan of paleo foods. Am making it, again, this morning for a visit with an old friend. Thank you so much!!
So glad you and your husband have been enjoying these recipes Dawn!
Alright, alright, alright! Made these today and will gratefully say this is now one of my “signature recipes”! Hehe. Husband asked where I got them and said they are restaurant quality. Friends will be happy when I share. Thanks so much! Yum!
So delicious! My son and husband loved them! Thank you for the recipe.
My husband is allergic to almonds, is they a substitute for it I can use in the blueberry muffins recipe?
Hi Susan – you can use hazelnut flour.
Thanks Lisa! This is my second time making these, and they turned out great :) I added lemon juice and zest as well.
Hi Lisa,
As always, thank you for your fantastic recipes and all you do! Question for you. Do you think it would be okay to swap out the ACV for lemon juice?
I haven’t tried, but it could work! Let me know how it turns out.
Absolutely! I do it every time, they are in the oven now also with lemon zest! Yummy
Hi Lisa,
Is the nutrition content that you provided for 1 muffin. I have to watch my carbs and sugars so I want to make sure 1 muffin is equal to 26 grams of carbs and 16 grams of sugar. I was searching for the serving size but didn’t see it listed under the nutrition content. I have PCOS and try to treat it naturally through diet and exercise. I appreciate your gluten-free, dairy-free, and low sugar options!
Thanks for your recipes and for all you do. I love watching your videos on YouTube! Congrats on your new cook book as well!
Kirby
Yes, the nutritional information is for 1 muffin.
Baked these today and they turned out delicious. Loved them 💕
If I already have a paleo mix with all the above flours in one, do I just add a little less than 3 cups of the paleo mix?
You could try that!
Wow…my whole family loved these!! They couldn’t even tell that they were paleo or “healthy”. Such an amazing recipe and will definitely make again!!
What a success! Glad you and your family enjoyed this recipe Jessica and thanks for leaving a review :)
They look sooo yummy. Though, mine ended too wet and the dough didn’t rise well…any idea on what to improve? hint, i used a partly de-oiled almond flour and i used european baking poweder instead of baking soda (i doubled the amount).
I would try to stick with the original ingredients as much as possible. The baking soda should help the bread rise!
Yuuuuum!! I added cinnamon and lemon zest and they are super yummy! The tops browned quickly but taste good anyways. Bookmarking this recipe for sure! Thank you!!
Thank you so much for this clean and healthy recipe, Lisa! I Made this recipe twice and loved the taste both times! This is my go-to, guilt-free dessert/breakfast! When I made it the second time it turned out a little bit wet even though I already increased the time in the oven. Do you know where I could have gone wrong?
Did you happen to use frozen blueberries versus fresh?
THESE TURNED OUT TERRIFIC. NEXT TIME ILL ADD SOME LEMON JUICE OR ZEST, MAYBE A BIT OF BOTH. HIGHLY RECOMMEND THIS RECIPE.
Wondering if the this blueberry muffin recipe could sub flax eggs for real eggs? Same for the Zucchini muffin recipe (for egg allergy).
I haven’t tried this with a flax egg, but it might work. If you try it, let me know how it turned out!
These are the best paleo muffins I’ve ever made! I used honey cause I didn’t maple syrup, added a little cinnamon and they were delicious! My kids loved them too.
I just baked these and they are cooling now. I can’t wait to try them! What is the serving size for the nutrition facts? Thank you!
The nutritional information is per muffin :)
My whole family loved these! You would never know they are paleo and are just the right amount of sweet.
Another grand slam muffin recipe! I made these blueberry muffins, & they were fantastic! And I’m usually not a big fan of blueberry muffins, but my husband & I really enjoyed them. Thanks again for sharing your delicious, healthy recipes! I would love for you to share a carrot cake or pumpkin muffin recipe.
This has changed all my perspectives about blueberries, I am gonna try this recipe and I think this will be the best in taste to start the morning.
Thanks!
Hope they turn out great Michael!
Is there any substitution for the tapioca flour? I have all the other ingredients on hand….lol
You can use cassava flour or any gluten-free flour blend :)
Exactly what I was looking for. These are delicious!
Hands down best paleo muffins I’ve ever made. The flavor was delicious and the tops got a nice crunch! My kids loved them. There will definitely be a staple in my home. I subbed grass fed butter for the coconut oil no problem!
Happy to hear you loved these blueberry muffins Audra!
If I wanted to make lemon blueberry muffins, would it work to sub lemon juice for the cider vinegar in this recipe? Or would that be lemony enough?
If I were to make this non dairy free would I replace the coconut oil with butter?
Yes, you can use butter in replacement of coconut oil.
These were incredible! Moist, not overly sweet, fruity!
I was in the mood for a lemon blueberry muffin so I replaced the ACV with lemon juice and added some lemon zest to achieve the flavour. Turned out great!
Thanks for sharing Lisa!
Glad this recipe satisfied your blueberry muffin craving!
Thanks you Lisa! These were delish! I used 1/4 cup of maple syrup and 2 tablespoons of golden monk fruit sweetener, added 2 extra tablespoons of water and swapped almond milk for coconut.
I also used frozen blueberries in half and 1/2 diced Granny Smith apple with cinnamon in the other half and both are great. Do you think I can change and add poppyseed and lemon to a batch?
Glad you enjoyed these muffins! I actually am planning to do a potential lemon poppyseed version soon. So will keep you updated!
My daughter says “I just want to eat these muffins all day”
These are incredible, and they’re my go-to when I want something quick for breakfast throughout the week. The only issue is that they don’t make it that long – everyone loves them, and we eat a whole batch in about 24 hours! They’re super flavorful in the best way, and I think they even taste much better than your average gluten and refined sugar muffin. Also, the recipe is pretty quick to throw together! Highly recommend!!
Hi. Can I use coconut milk instead of almand milk? If yes, what fat content should it be? Thank you.
Regular coconut milk should be fine, as long as its the same consistency as almond milk.
These were great! Plush and tasty. I added a bit of lemon zest. Could easily imagine turning these into cranberry orange muffins, too.
Would you please make a note in the recipe that the coconut oil should be melted? I had to search in the comments to confirm that. It might be obvious for those who bake a lot with coconut oil, but it’s an easy enough thing to mention for beginners.
Glad you enjoyed these blueberry muffins Gabrielle! As for the coconut oil – no problem.
I made these earlier this week and hands down best paleo muffins I’ve ever made! The top was crispy when they came out of the oven, which I love, and they also taste good straight out of the fridge. Thank you!
And I’m baking the banana ones for the first time right now.
Gotta love a soft inside and a crisp topping when it comes to muffins! Hope you enjoy the banana muffins as well :)
My husband has recently been told to stop eating gluten and dairy. I was worried because he started eating a lot of gluten free cakes and biscuits. I know that gf items are high in starch and that’s not good for diabetes. By chance I stumbled on here and I love the recipes. These muffins are divine. Moist and fluffy. And my husband loves them too
Packaged GF items are not the best as they usually have lots of other additives, so homemade is the way to go! Happy to hear he’s loving these muffins and hopefully he can enjoy other baked Downshiftology goods :)
Lisa I made these yesterday and they are so tasty , my hubby is asking for me to make weekly. Just the right texture and sweetness, all your recipes I have tried as been a hit. My picky son asked for your Splatchocked chicken for Sunday dinner tomorrow, so will be making that. Thanks for all your delicious recipes. Blessings!
Happy to hear you and your hubby are loving these blueberry muffins!