Paleo Blueberry Muffins
Posted Apr 28, 2019, Updated May 11, 2024
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This easy Paleo Blueberry Muffins 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, and 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 (also try these oatmeal blueberry muffins)!
Seriously, is there a more classic breakfast baked good than a delicious blueberry muffin? However, most muffins are just bald cupcakes. And while I’m not complaining about cake for breakfast, I do like to find more nutritious ways to start the day.
Enjoy these Paleo Blueberry Muffins for breakfast without the sugar crash! They are paleo, gluten-free, dairy-free and refined sugar free, 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.
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.
- 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: if you would like to use frozen blueberries, thaw and drain them in a colander to remove excess water. Then toss them with 1 to 2 Tablespoons of almond flour before adding to the batter.
How to Make Paleo Blueberry Muffins
We’ll walk through this paleo blueberry muffin recipe step-by-step, and don’t forget to watch the video.
begin by melting the almond butter and coconut oil together first , then add the rest of the wet ingredients and stir until the mixture is smooth.
Next, add the dry ingredients to the wet ingredients. You can just add them right on top, or combine them in a separate bowl and then add them – totally up to you.
Stir to combine. Then, let the batter rest for about 5 minutes to thicken.
After 5 minutes, 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.
Bake & Cool
Next, generously grease a standard 12-cup muffin pan and fill each well with ¼ cup of batter. Then, bake the paleo blueberry muffins in the oven until the tops are golden brown and spring back when pressed.
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.
Make 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!
Serve
Enjoy these gluten-free blueberry muffins warm or room temperature. Spread them with honey butter, almond butter, etc.
Store/Freeze
Store these paleo blueberry banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the microwave or oven set to low.
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!
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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 Tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten
- ¼ cup of coconut flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon 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
- 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.
- 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: if you would like to use frozen blueberries, thaw and drain them in a colander to remove excess water. Then toss them with 1 to 2 Tablespoons of almond flour before adding to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the recipe and it is one of the best I’ve ever made.I’m a cookie lover and love making recipes.I will make this again as my kids loved the taste too.
Thank you SO much for stopping by to let me know you enjoyed these muffins Harleen!!! It’s so great finding healthy recipes that our kids love too!!
I just made these muffins and they are delicious! I left out the maple syrup because I’ll be sharing with my 11 month old and they are still very yummy!
I’m so glad you enjoyed them Meghan! <3
THIS GIVEAWAY IS EPIC!!! I want to try the honey + flax the most! I loveeeeee the bare almond butter. Thanks for the chance to win!!
I LOVE Barney butter! But didn’t know they made almond meal/flour!! Would love to try them!
Thanks for the chance to win!
Can’t wait to try these muffins
I’m excited for the Bare Crunchy, sounds delish!
Wow so many yummy Almond products!!! I love using almond butter in my skillet cookie 🍪!
Three of my favorite things, blueberries, almond butter, and breakfast. These look amazing! I’ve tried Barney’s Cocoa Coconut Almond butter and LOVED it… almost ate the whole jar in one setting! I can’t wait to try this recipe and Barney’s other products in future baking projects. I just wish there was a store close enough to me to buy them!
The crunchy almond butter sounds delicious.