This Easy Paleo Blueberry Muffin Recipe tastes just like bakery muffins but they’re good for you! These gluten-free blueberry muffins have the perfect crumb and just the right amount of sweetness! They’re dairy-free, refined sugar free and freezer-friendly!
It’s blueberry season and I seriously couldn’t be more excited! Bring on the pies, crisps, cobblers, coffee cakes, and of course muffins.
Seriously, is there a more classic breakfast baked good than a delicious blueberry muffin? However, I think we can all agree that most muffins are just bald cupcakes {right}. And while I’m not complaining about cake for breakfast, I have found that starting the day that way usually leads to a major afternoon slump.
However, if you make these Paleo Blueberry Muffins you can enjoy a muffin for breakfast without the sugar crash! They are paleo, gluten-free, dairy-free and have zero refined sugar…but taste like a delicious bakery muffin! Plus with ingredients like almond butter and almond flour, they are high in protein and will keep you full much longer than their sugar-laden counterparts.
How to make Paleo Blueberry Muffins
These Paleo Blueberry Banana Muffins are SO easy to make! Just mix everything together bake and you’re done! However there are a few tips and tricks I’d like to share with you to ensure your gluten-free blueberry muffin-baking success!
Step 1: Combine Wet Ingredients
Melt the almond butter and coconut oil together first , then add the rest of the wet ingredients and stir until the mixture is smooth.
Step 2: Add the dry ingredients & stir
There are two ways to go about doing this. Both of them work equally well, the one you choose will depend on your personal preference. Just be sure to mix well until there are no clumps of dry ingredients in the batter.
- Add the dry ingredients directly to the wet ingredients. This method (which is what I do in the video) results in using one less bowl which means one less dish to clean.
- Measure dry ingredients first in a separate bowl. If you only have one set of measuring cups/spoons, you might want to measure the dry ingredients first in a separate bowl and set them aside. That way you won’t have to wash the measuring cups/spoons after measuring the wet ingredients!
Step 3: Add blueberries
Gently fold the blueberries into the gluten-free blueberry muffin batter. If you stir with too much force it won’t really effect the taste, but the batter will turn purple.
Step 4: Fill the muffin pan & bake
Generously grease a standard 12-cup muffin pan and fill each well with 1/4 cup of paleo blueberry muffin batter. Bake in the oven until the tops are golden brown and spring back when pressed.
Make it into bread!
You can make this into paleo blueberry banana bread if you’d like! Just bake in an 8×4 or 9×5″ loaf pan for 35-45 minutes!
Step 5: Cool & Enjoy
Cool the paleo blueberry muffins in the pan for about 10 minutes. Then use a spoon or knife to release the sides of each muffin from the pan, and transfer them to a cooling rack to cool. Enjoy these gluten-free blueberry muffins warm or room temperature!
How do you store paleo blueberry muffins?
I recommend storing these paleo blueberry muffins in an airtight container in the refrigerator for up to one week!
Can you freeze Blueberry Muffins?
YES! These paleo blueberry muffins freeze beautifully! Make sure they are fully cooled to room temperature, then put them in an airtight, freezer-friendly container and store them in the freezer.
How long can you freeze muffins?
These paleo blueberry muffins can be stored in the freezer for up to two months!
How do you reheat a frozen paleo blueberry muffin?
Reheat these muffins in the microwave for 30-60 seconds per muffin! You can also reheat them in an oven set to 250 for about 10 minutes!
Paleo Blueberry Banana Muffins: Substitutions
As always, I think this recipe is the absolute best as it’s written. If you’ve experimented with Paleo baking at all, then you know that the ratio and types of flours used is critical to a good outcome. So I do not recommend changing the flours at all. Here are some other potential substitutions:
- Coconut oil: butter or ghee can be used in place of coconut oil.
- Maple Syrup: Honey or any other liquid sweetener can be used in place of maple syrup. If your bananas are very ripe and sweet, you could even omit the maple syrup all together if you like your muffins on the less-sweet side!
- Almond butter: Any nut or seed butter can be used in place of almond butter. The two I would recommend most highly are almond or cashew butter.
- Fresh blueberries: I tested a batch of these Paleo Blueberry Banana Muffins with frozen blueberries. The muffins made with fresh blueberries rose much better and looked prettier, however they both tasted the same! If you choose to use frozen blueberries, you will need to increase the baking time. You can also substitute chocolate chips, nuts, etc. if blueberries aren’t your jam.
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Paleo Blueberry Banana Muffins
Ingredients
- 2 large overripe bananas about 1 cup, mashed
- ¼ cup coconut oil
- ¼ cup creamy almond butter
- 2 TBS pure maple syrup
- 1 tsp pure vanilla extract
- 2 eggs lightly beaten
- ¼ cup of coconut flour
- ¼ cup almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
- In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
- In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
- Add mashed banana, maple syrup and vanilla extract and mix.
- Add eggs and stir until smooth.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently fold in blueberries
- Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
- Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
- Enjoy!
- To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!
Video
Nutrition
This recipe was originally posted on May 30, 2017. This post has been updated with step-by-step photos and a video, but the recipe itself remains unchanged.
Healthy Muffins are the best breakfast! Here are some other healthy muffin recipes from this site:
- Paleo Zucchini Banana Muffins
- Spinach Banana Muffins
- Gluten-Free Chocolate Chip Muffins
- Carrot Zucchini Muffins
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Donna
These muffins were perfectly delicious! I sprinkled some cinnamon and chopped pecans on top for an added touch.
Everyone loved them!
Kate Creveling
Have made these twice, delicious! I always add some extra chopped nuts to the mix for some added crunch. My only issue is getting the muffins out of the tin without losing part of the bottoms. Any advice? I use an oil spray to coat the pan but the density/moisture of the muffin makes it hard to separate cleanly.
Laura
Thank you Kate! I use a canola oil spray (like Pam but not pam) to grease my muffin tins (heavily). You could try using a silicone muffin pan instead, because it’s super easy to remove anything when it’s baked in silicone. You can also try greasing them with butter, coconut oil or shortening by rubbing it into each well with your fingers or a paper towel, that way you ensure a thick coating. I let them cool for a bit in the pan and then use a metal spoon to get them out!
W. Burns
These were very easy to make! I love how the tops of the muffins baked up. I used frozen blueberries and added 1/4 tsp of almond extract.
Laura
I’m so glad you enjoyed them!!
Britney McCullough
Oh. My. Goodness. I make blueberry muffins once a week for breakfast because I can make them ahead of time and then grab and go when I have to go in to work. I typically work from home but there are some weeks I must go in and having a quick grab and go breakfast allows me to be on time! These paleo blueberry muffins are the BEST I’ve ever made – ever!! And I mean that! Typically I make a recipe of muffins that just isn’t all that healthy and I try to pretend it’s ok because blueberries are in them. Ha! But let’s be honest, these make me feel like I’m doing allll the things right for breakfast! You should seriously give them a try for yourself and see what I mean. They will not disappoint! 🙂
Nancy McNeill-Dwhytie
What could I use instead of bananas please…
Laura
Hey Nancy! You could try substituting applesauce!
Keri
So I tried the recipe, I only had coconut flour and 1 to 1 gluten free flour. So I subbed the almond flour with 1 to 1 gf baking flour and used coconut flour as stated. They were so fluffy and they turned out great! Just letting everyone know of the option if they need it! Thanks for letting me know that they might dry out with too much coconut flour. My husband and I loved your recipe!
keri
can you use just coconut flour instead of half almond half coconut??? Thanks!
Laura
Hey Keri! Unfortunately no, coconut flour absorbs significantly more liquid than almond flour. Using all coconut flour would likely result in a dry, crumbly muffin!
Georgia
Delicious and moist! My 18 month old son loves these. I was a bit upset I had to share them but it’s a great snack.
Nansy
What can you substitute coconut flour for?
Sydney Combs
I whipped these up this morning and oh my GOODNESS!!! They are SO good!!!! I had to have some strong willpower to save my husband any 😂 I’m definitely saving this recipe to make again and again!
Maureen
Hi
I really enjoyed making this recipe and eating them, however I just found out I can’t have almond flour. Can I make the recipe with just coconut flour ?
Autumn
Easy to make and tasted great. A little moist, so they fell. Perhaps s little more flour. I’ll make these again and see if that helps.
Nell
These are the most amazing muffins! I made them without the maple syrup and they were wonderfully sweet! These are now a staple in our house! Thank you!!
Felicia Emmons
I make these regularly now. My husband and I just love them! I follow this recipe exactly. Thank you for posting.
Bonnie
Found this recipe on Pinterest. So glad I did! I loved them. I used frozen blueberries, and could have cooked them a bit longer than I did. Even though, they are still delicious. Check out my pic on Instagram @bonniezeitner! Thank you for the inspiration.
Jerrie boyle
THe recipe looked so good ..I followed everything perfectly . There just wasn’t enough substance to it …kind of gooey even though it was very brown so I knew it was done …
Seems like it needed more flour …and I used the exact amounts of coconut and almond flour ( had to buy in the bin section as didn’t have that on hand )
Sarah U
I just made these this morning – this is the first time I have made anything from your website – I cannot believe how amazingly delicious these muffins are! I followed the recipe as is, but I swapped out the blueberries for chocolate chips so that I could get my husband to eat them! These will be the new staple in our house for sure. Cannot wait to try some other recipes from your site! Thank you for such a great recipe. I’ve shared it with all my friends already this morning! 🙂
Laura
Thank you so much Sarah! I am SO glad that you enjoyed this recipe!