Paleo Blueberry Muffins

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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.

front view of 6 Paleo Blueberry Muffins, one with a bite taken out of it


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.

6 Paleo Blueberry Muffins on a white surface

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:

overhead photo of the labeled ingredients in this Paleo Blueberry Muffins recipe
  • 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.
up close photo of a paleo blueberry muffin with a bite taken out of it

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. 

overhead view of the wet ingredients in a glass bowl, the first step in making this paleo blueberry muffin recipe

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.

how to make paleo blueberry  muffins adding dry ingredients

Stir to combine. Then, let the batter rest for about 5 minutes to thicken.

how to make paleo blueberry  muffins batter mixed

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. 

how to make paleo blueberry  muffins blueberries being mixed into the paleo blueberry muffin batter with a white spatula

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!

two overhead phots of a muffin tin, the top shows a hand adding paleo blueberry muffin batter into the wells of the tin, the bottom shows two hands holding the muffin pan after the muffins have been baked

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.

overhead view of a Paleo Blueberry Muffin with a bite taken out of it

FAQs about Paleo Blueberry Muffins

How do you store paleo blueberry muffins? 

I recommend storing them in an airtight container in the refrigerator for up to one week!

Can you freeze paleo 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! 

a paleo blueberry muffin with a bite taken out of it surrounded by other muffins & berries

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Paleo Blueberry Banana Muffins

Laura
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, and they're dairy-free, refined sugar free and freezer-friendly.
4.98 from 39 votes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 134
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients 
 

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.
  • 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.
Store/Freeze
Store 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.

Nutrition

Serving: 1Muffin | Calories: 134kcal | Carbohydrates: 12.9g | Protein: 2.2g | Fat: 8.7g | Sodium: 131.1mg | Potassium: 100.2mg | Fiber: 2.8g | Sugar: 6.6g | Vitamin C: 5.1mg | Calcium: 36mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




96 Comments

  1. 5 stars
    Very good My family loved them. Stuck to the recipe, except added some chopped strawberries with blueberries.

  2. 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 🙂

    1. 5 stars
      Made these today and they are delicious! Made some with blueberries and some with chocolate chips. The blueberry ones were our favorite. Just complimented all the other flavors so well. Thanks for the recipe! Also, we didn’t get 12 muffins. Ours came out to 9. I must have filled a bit more than I should have, but they were perfectly rounded tops when they were done. 😊

  3. 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?

  4. 5 stars
    These muffins were my first be true into gluten free baking and I was blown away. Absolutely delicious! I didn’t have any fresh berries on hand, so I used thawed frozen berries and included the juices to keep the muffins from being too dry. A delight! Thank you!

  5. 5 stars
    Delicious. Next time I may even leave out maple syrup as the bananas seem to sweeten everything just fine. Made recipe exactly except for adding raspberries with blueberries.

  6. 5 stars
    Outstanding muffins! Followed recipe except I was 1/2 cup short on the blueberries, so I added a 1/2 cup finely chopped strawberries, which was amazing! I didn’t have coconut flour but had shredded coconut, so I ground that finely in my food processor and used that. I am the only person in my family that has to be GF & DF, but everyone loved them!

  7. 5 stars
    These were amazing! My husband loved them just as much as I did. I made exactly as is the first time using Bob’s Red Mill Paleo Baking Flour which is a one for one for all purpose made of coconut and almond flour. I used 1/2 cup total. They were too moist for my liking, still good. I remade using 1 cup Paleo Baking Flour. I used a Jumbo cupcake/muffin pan lined with cupcake liners. Took a bit longer to cook, about 30mins in total. Checking at 25min. Amazing!