Paleo Blueberry Muffins Recipe (Gluten Free, Grain Free, Dairy Free)

Name: Paleo Blueberry Muffin Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 muffins
Ingredients: 200 grams fine almond flour (about 2 cups); 1/2 teaspoon baking soda; 1/8 teaspoon fine sea salt; 3 eggs; 1/4 cup honey; 2 tablespoons ghee (or coconut oil, melted); 1 tablespoon lemon juice; 1 teaspoon organic vanilla extract; 1 cup fresh blueberries

Pin23K

Share1K

25K Shares

These paleo blueberry muffins are gluten-free, grain-free, dairy-free, and refined sugar-free. They are a family favorite and a perfect way to start the day!

Blueberry muffins on baking rack

Easy Paleo Blueberry Muffins

These blueberry paleo muffins are one of my favorite breakfasts. They fill the kitchen with the smell of blueberries, almonds, lemon, and honey. There's nothing better than a warm homemade blueberry muffin and a (dairy-free) cappuccino on a sunny morning.

This paleo blueberry muffin recipe is easy enough to make when you're still half asleep. With just a few simple ingredients, you can have them on the table in less than 30 minutes. I love to bake them on weekend mornings.

Almond flour blueberry muffins

I use almond flour for these paleo muffins because I like the flavor of almonds with the blueberries. Also, the almond flour batter is thick enough to keep all the blueberries from sinking to the bottom. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.

These paleo blueberry muffins are one of my favorite breakfasts. This recipe is gluten-free, grain-free, and easy to make ahead and freeze for the week. | cookeatpaleo.com/blueberry-paleo-muffins-recipe

It's important to use very finely ground blanched almond flour (or superfine like this one or this one) to get the delicate flavor and texture of traditional blueberry muffins. And since almond flour can be a little tricky to work with, measuring it by weight is the most accurate (here's how I measure it).

Like most grain-free baked goods, these almond flour blueberry muffins are best eaten the day they are made. You can freeze any muffins that are left over. Reheat the frozen muffins in the oven or toaster oven. Put them in a cold oven, and set it to 300 degrees. The muffins should be thawed and warmed through in 15-20 minutes.

Paleo blueberry muffins are a healthy addition to your breakfast routine!

How to make paleo blueberry muffins video

Print Recipe

Paleo Blueberry Muffin Recipe

These gluten-free blueberry muffins are a delicious way to start the day.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Bread, Breakfast

Cuisine: American

Servings: 9 muffins

Calories: 215kcal

Author: Lisa Wells

Ingredients

200 grams fine almond flour about 2 cups
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
3 eggs
1/4 cup honey
2 tablespoons ghee or coconut oil, melted
1 tablespoon lemon juice
1 teaspoon organic vanilla extract
1 cup fresh blueberries

Instructions

Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
Using a large scoop, fill muffin cups 3/4 full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Notes

For dairy-free: use coconut oil instead of ghee

Recommended for this recipe:

More paleo muffin recipes

Looking for more paleo breakfast muffins? Here are some of my favorite paleo muffins to try.