Blueberry Muffins

There is nothing quite like the smell of fresh baking on a lazy morning, especially when it’s guilt-free. If you have been hunting for a healthy treat that doesn’t sacrifice texture or flavor, you are going to fall in love with these Paleo Blueberry Muffins. They are incredibly moist, bursting with juicy berries, and simple to whip up. Whether you are meal-prepping for the week or looking for a quick snack, this recipe proves that grain-free baking can be just as fluffy and satisfying as the traditional version.

Prep Time: 10 mins | Cook Time: 20-25 mins | Yields: 12 Muffins

Ingredients

• 3 cups (336g) Almond flour, superfine blanched
• 1 tsp (2.6g) Ground cinnamon
• ¾ tsp (3.6g) Baking soda
• ¼ tsp (1.5g) Sea salt
• 3 Large eggs (approx. 150g total weight)
• ⅓ cup (75g) Coconut oil, melted slightly
• ¼ cup (60ml) Unsweetened coconut milk (full fat suggested)
• 2 tbsp (42g) Honey or maple syrup (optional)
• 1 ½ cups (225g) Fresh blueberries
• 12 Paper muffin tin liners

Instructions

1. Preheat your oven to 375°F (190°C) and line the wells of a standard 12-cup muffin tin with paper liners.
2. Combine the 3 cups (336g) of almond flour, 1 tsp (2.6g) of ground cinnamon, ¾ tsp (3.6g) of baking soda, and ¼ tsp (1.5g) of salt in a large mixing bowl and whisk well to remove any lumps.
3. Add the 3 large eggs, ⅓ cup (75g) of melted coconut oil, ¼ cup (60ml) of coconut milk, and 2 tbsp (42g) of honey (if using) to the dry ingredients and mix thoroughly until a uniform batter forms.
4. Gently fold in the 1 ½ cups (225g) of fresh blueberries using a spatula, being careful not to crush them.
5. Carefully spoon the batter into the prepared muffin tin, filling each well until it is about ¾ full.
6. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Estimates per serving (1 muffin)

• Calories: 265 kcal
• Total Fat: 22g
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 8g

Pro Tips for Perfect Paleo Muffins

1. Watch Your Temperature: Because this recipe uses melted coconut oil, ensure your eggs and coconut milk are at room temperature before mixing. If they are cold, the coconut oil will instantly solidify and create clumps in your batter, leading to uneven baking.
2. Prevent “Sinking” Berries: If your blueberries are particularly large or heavy, toss them in a teaspoon of almond flour before folding them into the batter. This adds a bit of friction that helps suspend them in the muffin rather than sinking to the bottom.
3. Let Them Set: Unlike wheat-based baked goods, almond flour muffins are very fragile when they first come out of the oven. You must let them cool in the tin for at least 5-10 minutes. This allows the internal structure to firm up so they don’t crumble when you remove them.
4. Scoop for Uniformity: Use a triggered ice cream scoop or a 1/4 cup measuring cup to fill your muffin liners. This ensures every muffin is the exact same size, which guarantees they all bake evenly in the same amount of time.

Frequently Asked Questions (FAQ)

Can I substitute coconut flour for the almond flour in this recipe? No, you cannot substitute them 1:1. Coconut flour is extremely absorbent and requires significantly more liquid and eggs. Substituting it directly will result in dry, crumbly muffins. Stick to this almond flour muffin recipe for the best moisture and texture.

Can I use frozen blueberries instead of fresh? Yes! As mentioned in the notes, frozen berries often have great flavor. However, to prevent your batter from turning purple, keep them frozen until the very last second and toss them with a little flour before folding them gently into the mix.

How do I store these muffins to keep them fresh? Because these are free from preservatives and high in moisture, they store best in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months for a quick paleo breakfast snack.

Conclusion

We hope you enjoy baking (and eating!) these Paleo Blueberry Muffins as much as we do. If you have been searching for gluten-free breakfast ideas that the whole family will love, this dairy-free muffin recipe is a guaranteed winner. Not only are they refined sugar-free baking at its finest, but they also prove that easy paleo baking doesn’t mean sacrificing flavor. Give these moist almond flour muffins a try this weekend—they might just become your new favorite healthy blueberry muffins. Don’t forget to leave a comment below and let us know how your grain-free blueberry muffins turned out!