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    Home » Breakfast

    Blueberry Muffins Recipe (Paleo, Gluten Free)

    February 23, 2020 Updated: December 30, 2021 by Lisa Wells / 58 Comments

    Gluten free blueberry muffins with almond flour!

    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.

    Blueberry muffins on baking rack

    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.

    Almond flour blueberry muffins on cooling rack

    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).

    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:

    1. Whisk the eggs, honey, ghee or coconut oil, lemon juice, and vanilla together in a medium bowl.
    2. 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.
    3. Stir the wet mixture into the dry mixture until just combined. Fold in the fruit, blueberries, in this case.
    4. 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.

    • Apple Cinnamon Muffins
    • Strawberry Muffins
    • Cranberry Orange Muffins
    • Carrot Pineapple Muffins
    • Orange Blueberry Muffins
    Almond flour blueberry muffins on cooling rack

    Paleo Blueberry Muffin Recipe

    These gluten-free blueberry muffins are a delicious way to start the day.
    4.60 from 22 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins
    Servings: 9 muffins
    Course: Breakfast
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 2 cups fine almond flour (100 grams per cup by weight)
    • ½ teaspoon baking soda
    • ⅛ teaspoon fine sea salt
    • 3 eggs
    • ¼ 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 ¾ 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:
    • very finely ground blanched almond flour
    • baking cups
    • a muffin scoop

    Nutrition

    Calories: 215kcal Carbohydrates: 15g Protein: 6g Fat: 15g Saturated Fat: 3g Cholesterol: 63mg Sodium: 114mg Potassium: 37mg Fiber: 2g Sugar: 10g Vitamin A: 90IU Vitamin C: 2.2mg Calcium: 55mg Iron: 1.2mg
    Keyword: almond flour blueberry muffins, paleo blueberry muffins
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Caitlin

      March 03, 2013 at 11:31 am

      Very 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!

      Reply
      • Lisa

        March 04, 2013 at 10:40 am

        Thanks - I'm so glad you liked them!

        Reply
        • Malia

          April 26, 2020 at 8:51 am

          Hi i am ten and i made them by myself and my family loved them and they were fun to make!

          Reply
          • Lisa

            April 30, 2020 at 12:42 pm

            That is awesome, Malia! I'm so glad you loved them!

            Reply
    2. Julie

      March 05, 2013 at 6:13 pm

      Do I have to use ghee? Can I sub with coconut oil?

      Reply
      • Caitlin

        March 05, 2013 at 6:29 pm

        I used coconut oil and they came out great.

        Reply
        • Helen Sawatzky Giesbrecht

          February 19, 2014 at 7:26 pm

          so did I...did not have ghee...and they turned out great!

          Reply
          • Lisa

            February 21, 2014 at 10:05 am

            Awesome! Thanks for the feedback!

            Reply
            • Jan Heinen

              July 28, 2015 at 3:20 pm

              Lisa, could I use an all purpose, GF baking flour from Costco in place of the almond flour?

            • Lisa

              July 28, 2015 at 4:57 pm

              Hi Jan, almond flour has very different properties from other flours, so that type of flour would not work as a substitute.

            • Michael

              July 08, 2017 at 2:19 pm

              Can you use frozen blueberries instead of fresh ?

        • Jan Heinen

          July 28, 2015 at 3:19 pm

          Did you use the exact same amount of coconut oil as the you would the ghee?

          Reply
          • Meredith

            July 04, 2016 at 7:14 pm

            I used butter in place of Ghee. They turned out great!

            Reply
    3. BillPaleoQueen

      March 24, 2013 at 9:42 pm

      They taste like sunshine dust

      Reply
    4. grokgrub

      April 05, 2013 at 2:16 pm

      I'll redux these with browned butter and almond extract to amp up the flavor of the flour. Cheers!

      Reply
      • Lisa

        April 06, 2013 at 9:32 am

        The browned butter sounds interesting - let me know how it turns out! It always great to see new ideas for variations!

        Reply
    5. Scout

      April 10, 2013 at 1:33 pm

      Do you have the calorie info for these? Thanks!

      Reply
    6. Mel

      April 16, 2013 at 12:26 pm

      I 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!

      Reply
      • Lisa

        April 17, 2013 at 10:10 am

        Thanks for sharing your substitutions!

        Reply
    7. Meridee

      July 24, 2013 at 6:10 pm

      I 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.

      Reply
      • Lisa

        July 25, 2013 at 12:53 pm

        Thank you! I love hearing you enjoyed the recipe. 🙂

        Reply
    8. Logan

      August 10, 2013 at 1:57 pm

      Just 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!

      Reply
      • Lisa

        August 12, 2013 at 12:27 pm

        You'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. 🙂

        Reply
    9. southeastmodiste

      February 06, 2014 at 3:42 pm

      I 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.

      Reply
      • Lisa

        February 07, 2014 at 10:37 am

        Thanks for sharing your substitution! I'm glad you enjoyed them!

        Reply
      • Christina

        February 10, 2015 at 4:28 pm

        I used your substitution of tapioca starch and added 1/4 cup to account for high altitude baking. Great! We're enjoying them.

        Reply
        • Lori

          May 10, 2018 at 9:14 pm

          I’m at 6,000’ . Do I need to adjust for high altitude?? If so, please lmk how etc

          Reply
    10. Ben

      February 08, 2014 at 2:03 pm

      I made these this morning and they tasted great!

      Reply
      • Lisa

        February 10, 2014 at 3:41 pm

        I'm so glad you enjoyed them, Ben!

        Reply
    11. sarah

      September 12, 2014 at 11:58 pm

      ran low on almond flour so substituted coconut flour and equal amt coconut milk - turned out beautifully! Thank you for posting this amazing recipe

      Reply
      • Lisa

        September 16, 2014 at 6:27 pm

        Yay! Thanks for sharing your substitutions! 🙂

        Reply
    12. Kristi

      October 06, 2016 at 12:08 pm

      Hi 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!

      Reply
      • Lisa

        October 06, 2016 at 1:53 pm

        Yay! So glad you loved them, Kristi!

        Reply
    13. Betsy

      November 13, 2016 at 7:28 pm

      These muffins were great! The best paleo muffin recipe. yet. I LOVE the lemon juice in them.

      THANK YOU SO MUCH!

      Reply
    14. Hannah

      November 25, 2016 at 10:56 pm

      BEST Paleo muffins EVER! I even used frozen blueberries!

      Reply
    15. Eileen

      July 05, 2017 at 7:59 am

      5 stars
      I 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.

      Reply
      • Lisa

        July 05, 2017 at 4:20 pm

        Glad you love them, Eileen!

        Reply
    16. Julie

      July 13, 2017 at 12:36 pm

      5 stars
      Can you use frozen blueberries?

      Reply
    17. Jackie

      July 26, 2017 at 4:23 pm

      5 stars
      Hi, 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.

      Reply
      • Lisa

        July 27, 2017 at 9:27 am

        I freeze them all the time Jackie!

        Reply
    18. Eli

      August 21, 2017 at 10:11 am

      5 stars
      Hi! 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!

      Reply
      • Lisa

        August 25, 2017 at 4:55 pm

        Hi Eli, the closest substitute would be sunflower seed flour. Here's how to make your own sunflour.

        Reply
    19. NIVES

      September 26, 2017 at 12:32 am

      Hello 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.

      Reply
      • Lisa

        September 26, 2017 at 10:43 am

        I 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!

        Reply
    20. Amy

      October 31, 2017 at 12:43 pm

      Hi 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?

      Reply
      • Lisa

        November 07, 2017 at 10:41 am

        Hi Amy, you can try substituting another nut flour, like hazelnut flour, if you can tolerate it.

        Reply
    21. Liz

      November 28, 2017 at 4:23 pm

      5 stars
      This is one of the best Paleo blueberry recipes Ihave tried. Great flavor and consistency. Thank you!

      Reply
    22. Maria De Jesus

      March 11, 2018 at 6:40 pm

      This will be my first time trying Paleo recipe thanks!

      Reply
    23. Roger Stanton

      December 30, 2018 at 10:43 am

      5 stars
      Amateur (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.

      Reply
    24. Jennifer

      January 06, 2019 at 12:47 pm

      5 stars
      I 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!

      Reply
    25. Juana

      January 14, 2019 at 1:18 pm

      5 stars
      GREAT recipe. I used a scale. Nine very good 👌 blueberry muffins. Don't miss grocery store brand.

      Reply
    26. Dr. Margie Baum

      January 31, 2019 at 8:03 pm

      5 stars
      I 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!!!

      Reply
    27. Caroline

      February 05, 2019 at 9:07 am

      5 stars
      This morning have the best breakfast ever! I just love these muffins
      Thank you so much for this recipe

      Reply
      • Lisa

        February 05, 2019 at 12:04 pm

        Thanks so much for letting me know, Caroline! I'm so glad you love them 🙂

        Reply
    28. Dawn

      June 07, 2019 at 8:01 am

      Can you substitute unsweetened applesauce in place of the honey?

      Reply
    29. Debbie Fisher

      July 28, 2019 at 2:13 pm

      5 stars
      7/2019: This has become my favorite Paleo blueberry muffin recipe! A good source of protein and a great breakfast addition. I do like mine a little rustic, so added 1/4 cup chopped pecans and 1/4 tsp allspice for a subtle spice flavor and they came out fine. I used a silicone muffin pan and they still brown nicely. The other thing I changed, to get an even distribution of blueberries, is to fold only half the berries into the batter, then lightly press the remainder on the tops. Thank you! Will start to follow your other recipes!

      Reply
    30. susan wojtkun

      July 25, 2021 at 11:47 am

      5 stars
      Easy delicious recipe...I added 1 tsp Bob's Redmill zantham gum to dry ingredients and the mufins were softer and fluffier. I tried both ghee and coconut oil-- prefer the ghee- the coconut oil flavor too dominant for my taste.

      Reply
    31. Phyllis

      August 21, 2021 at 7:35 am

      These are so delicious I like them better than the traditional blueberry muffins made with regular flour and sugar. They are much lighter yet filling and so yummy!

      Reply

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