These easy blueberry muffins are moist, delicious and filled with blueberries! So good no one will know they're paleo, gluten-free, grain-free, dairy-free, and refined sugar-free. They're a family favorite and a perfect way to start the day.
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.
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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).
How to make them
This almond flour blueberry muffin recipe uses the traditional muffin method of mixing quick breads. Basically, you mix the dry ingredients and wet ingredients separately, then mix them together.
Here are the steps in the muffin method:
- Whisk the eggs, honey, ghee or coconut oil, lemon juice, and vanilla together in a medium bowl.
- Stir together the almond flour, baking soda, and fine sea salt in another bowl. Make sure everything is well combined and there are no clumps in the almond flour.
- Stir the wet mixture into the dry mixture until just combined. Fold in the fruit, blueberries, in this case.
- Scoop the batter into your muffin tin and bake immediately.
How to store them
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.
It's easy to 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.
These blueberry muffins are a healthy addition to your breakfast routine!
More paleo muffin recipes
Looking for more healthy breakfast treats? Here are some of my favorite paleo muffins to try.
- Blender Banana Muffins
- Apple Cinnamon Muffins
- Lemon Poppy Seed Muffins
- Strawberry Muffins
- Cranberry Orange Muffins
- Carrot Pineapple Muffins
Paleo Blueberry Muffin Recipe
- 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 ¾ full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.