These paleo blueberry muffins are gluten-free, grain-free, and refined sugar-free. 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.
I use almond flour for these 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.
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
These gluten-free blueberry muffins are a delicious way to start the day.
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.
For dairy-free: use coconut oil instead of ghee
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More paleo muffin recipes
Looking for more paleo breakfast muffins? Here are some of my favorite paleo muffins to try.