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 ¼ 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 8x4 or 9x5" 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!
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
- Healthy Whole What Blueberry Muffins
FAQs about Paleo Blueberry Muffins
I recommend storing them in an airtight container in the refrigerator for up to one week!
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.
These paleo blueberry muffins can be stored in the freezer for up to two months!
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
Notes
Ingredient 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 less sweet.
- 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 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.
How to store
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.Nutrition
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Megan
I'm gluten & dairy free and was craving some muffins so decided to whip these up - SO GOOD! Followed the recipe exactly except doubled the cinnamon and added a bit of pumpkin pie spice. Gave a few to my neighbors and they loved them as well. I looked for a while before deciding on which recipe to make and this won because of how low calorie each muffin is, perfect when counting calories/balancing macros. Will definitely be making these again 🙂
Candice King
Really awesome recipe and so easy to follow. Need some advise or guidance please. My sun has nut and egg allergies so I never put in the nut butter and instead added more coconut oil same with almond flour used more coconut flour and used egg replacer I normally have. Muffins tasted delish but were a bit crumbly could it have been to much oil or too much coconut flour?
Laura
If they were crumbly I'm guessing the coconut flour is the culprit.
Deanna B
Can these be made with egg replacer, like flax seed. I can’t have eggs?