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!
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.
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
Paleo Blueberry Muffin Recipe
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
Nutrition
More paleo muffin recipes
Looking for more paleo breakfast muffins? Here are some of my favorite paleo muffins to try.
Caitlin
March 3 at 11:31 amVery good. Not too sweet, nice flavor. VERY filling. I agree with using the finest almond flour you can buy. I only had Bob’s Red Mill almond meal on hand, so there were little pieces of almond that weren’t completely ground up in the muffins, but they were still delicious!
Lisa
March 4 at 10:40 amThanks – I’m so glad you liked them!
Julie
March 5 at 6:13 pmDo I have to use ghee? Can I sub with coconut oil?
Caitlin
March 5 at 6:29 pmI used coconut oil and they came out great.
Helen Sawatzky Giesbrecht
February 19 at 7:26 pmso did I…did not have ghee…and they turned out great!
Lisa
February 21 at 10:05 amAwesome! Thanks for the feedback!
Jan Heinen
July 28 at 3:20 pmLisa, could I use an all purpose, GF baking flour from Costco in place of the almond flour?
Lisa
July 28 at 4:57 pmHi Jan, almond flour has very different properties from other flours, so that type of flour would not work as a substitute.
Michael
July 8 at 2:19 pmCan you use frozen blueberries instead of fresh ?
Jan Heinen
July 28 at 3:19 pmDid you use the exact same amount of coconut oil as the you would the ghee?
Meredith
July 4 at 7:14 pmI used butter in place of Ghee. They turned out great!
BillPaleoQueen
March 24 at 9:42 pmThey taste like sunshine dust
grokgrub
April 5 at 2:16 pmI’ll redux these with browned butter and almond extract to amp up the flavor of the flour. Cheers!
Lisa
April 6 at 9:32 amThe browned butter sounds interesting – let me know how it turns out! It always great to see new ideas for variations!
Scout
April 10 at 1:33 pmDo you have the calorie info for these? Thanks!
Mel
April 16 at 12:26 pmI made these today and wanted to post because people are always asking about substitutions. Instead of the eggs, I used 1 cup of sugarless pumpkin butter. You could also use unsweetened applesauce or apple butter. I also used butter, not ghee, and melted it. I omitted blueberries and only used maybe 2T of the honey.
They turned out great! They were a little bit wet, even after cooking a little longer than stated. So maybe a little less pumpkin butter next time? But the taste was great and they were very filling! Thanks!
Lisa
April 17 at 10:10 amThanks for sharing your substitutions!
Meridee
July 24 at 6:10 pmI just took these out of the oven, waited about 10 minutes and couldn’t wait any longer. They are fabulous!!! I’m going to make the apple muffins next. I used coconut oil instead ghee.
Lisa
July 25 at 12:53 pmThank you! I love hearing you enjoyed the recipe. 🙂
Logan
August 10 at 1:57 pmJust wanted to let you know that, after making these for the first time a couple months ago, they have become my go-to muffin recipe! So easy, and so tasty. Thank you so much for sharing this with us!
Lisa
August 12 at 12:27 pmYou’re welcome! This is one of my go-to recipes as well. I always like to keep some in the freezer so I have an emergency breakfast or snack. 🙂
southeastmodiste
February 6 at 3:42 pmI used one and a quarter cup nut flour with three-quarters tapioca starch and they came out GREAT! Not nearly as grainy and course as all nut flour muffins I’ve made in the past. Delicious.
Lisa
February 7 at 10:37 amThanks for sharing your substitution! I’m glad you enjoyed them!
Christina
February 10 at 4:28 pmI used your substitution of tapioca starch and added 1/4 cup to account for high altitude baking. Great! We’re enjoying them.
Lori
May 10 at 9:14 pmI’m at 6,000’ . Do I need to adjust for high altitude?? If so, please lmk how etc
Ben
February 8 at 2:03 pmI made these this morning and they tasted great!
Lisa
February 10 at 3:41 pmI’m so glad you enjoyed them, Ben!
sarah
September 12 at 11:58 pmran low on almond flour so substituted coconut flour and equal amt coconut milk – turned out beautifully! Thank you for posting this amazing recipe
Lisa
September 16 at 6:27 pmYay! Thanks for sharing your substitutions! 🙂
Kristi
October 6 at 12:08 pmHi there! This is the first paleo muffin I have ever made and it was wonderful! I made the recipe using coconut oil and scooped into a mini muffin pan. Wondering about the calories, I did the math and the recipe made 22 mini’s at 95 calories each. 🙂
Thank you again!
Lisa
October 6 at 1:53 pmYay! So glad you loved them, Kristi!
Betsy
November 13 at 7:28 pmThese muffins were great! The best paleo muffin recipe. yet. I LOVE the lemon juice in them.
THANK YOU SO MUCH!
Hannah
November 25 at 10:56 pmBEST Paleo muffins EVER! I even used frozen blueberries!
Eileen
July 5 at 7:59 amI love these muffins. They are not too sweet and have a great texture and taste. I have to make them so often because the whole family, including my granddaughters love them too. Good to have something that is healthy and so good tasting.
Lisa
July 5 at 4:20 pmGlad you love them, Eileen!
Julie
July 13 at 12:36 pmCan you use frozen blueberries?
Jackie
July 26 at 4:23 pmHi, I really enjoyed these paleo blueberry muffins. They’re great when I don’t have the time to make breakfast. I can just take one and have it on the go. They make me feel full for long. But since I only have 1 every other day, I was wandering if I can freeze them? Thank you for this great recipe.
Lisa
July 27 at 9:27 amI freeze them all the time Jackie!
Eli
August 21 at 10:11 amHi! Your recipes look amazing.
Nevertheless, I am intolerant to shell fruit. Can I use another type of flour?
Which one would you recommend?
Thanks a lot!
Lisa
August 25 at 4:55 pmHi Eli, the closest substitute would be sunflower seed flour. Here’s how to make your own sunflour.
NIVES
September 26 at 12:32 amHello Lisa,
This muffins are great, my husband loves them – I love them to but I follow LCHF diet and can’t have honey. Could i substitute honey with Sukrin or Swerve? If yes, how much should i use instead of 1/4 cup of honey? Thank you.
Lisa
September 26 at 10:43 amI haven’t tried them with a low carb sweetener so I’m not sure how they would turn out. If you try it let us know how it works!
Amy
October 31 at 12:43 pmHi Lisa ,
This recipe looks great. I’m highly intolerant to almonds though so can’t use almond flour. I’m also intolerant to sunflower seeds so can’t use sunflower seed flour…..any alternate suggestions?
Lisa
November 7 at 10:41 amHi Amy, you can try substituting another nut flour, like hazelnut flour, if you can tolerate it.
Liz
November 28 at 4:23 pmThis is one of the best Paleo blueberry recipes Ihave tried. Great flavor and consistency. Thank you!
Maria De Jesus
March 11 at 6:40 pmThis will be my first time trying Paleo recipe thanks!
Roger Stanton
December 30 at 10:43 amAmateur (at home) chef, made this simple recipe to the letter for my family this morning and they came out GREAT. After all the heavy holiday meals, and cooking from Gordon Ramsay’s “The Hell’s Kitchen Cookbook”, these were a welcomed light breakfast! Great with coffee.
Jennifer
January 6 at 12:47 pmI made these using frozen blueberries. I reserved about 2T of the almond flour and rolled berries in that to keep from bursting during baking. Worked perfectly. I will probably add some lemon zest next time. Oh, I forgot the vanilla. Turned out great without and will probably omit next time. Will definitely make again!
Juana
January 14 at 1:18 pmGREAT recipe. I used a scale. Nine very good 👌 blueberry muffins. Don’t miss grocery store brand.
Dr. Margie Baum
January 31 at 8:03 pmI made these muffins tonight using only 3 T of Manuka honey. I used more blueberries. OMG they are delicious. Thank God my husband said, “something smells like bread’! The muffins were perfectly cooked!!!
Caroline
February 5 at 9:07 amThis morning have the best breakfast ever! I just love these muffins
Thank you so much for this recipe
Lisa
February 5 at 12:04 pmThanks so much for letting me know, Caroline! I’m so glad you love them 🙂