Paleo Blueberry Muffins

Total Shares 2.2K

About a week ago, we wrapped up our final day of blueberry picking for the season. At $1.50 per/pound for local, organic berries, the “You Pick” farm close to me was the deal of the summer!

This last time though, the bushes are pretty barren, picked over and the berries that remained pretty small (but still very sweet). It took a good hour and half to get just over 1.5 pounds of blueberries. A couple of weeks ago – I got almost 5 pounds in the same amount of time.

My son really wanted some kind of baked good with these blueberries. At first, he requested an Apple + Blueberry Pie (not sure where he got that from!?!) which quickly morphed into Blueberry Cookies (again, ?) and then (thankfully!) Blueberry Muffins.

Paleo Blueberry Muffins from

I read about 25 Paleo Muffin recipes and finally settled on a simple and well-constructed recipe from Paleo Spirit. What most attracted me to this recipe was the simplicity, the fact I had all of the ingredients in my house and that I could tell from reading it that it had “good bones”. I made a number of modifications and am absolutely thrilled with the final version.

These look, feel and taste like “regular” muffins. The crumb texture is pretty amazing!


  • If you use frozen berries, reduce amount to 1 cup. Also keep the berries frozen until the very last minute as you don’t want them to thaw or they will turn your batter purple.
  • With grain flour muffins, I typically toss my fruit in a bit of flour before folding into the batter to help suspend the fruit in the batter for baking. I tried that technique with both the almond flour and the tapioca starch and it only made a very slight difference so feel free to skip that step if you want.
  • You must wait for both the  butter and eggs to come to room temperature. It is what helps these Paleo Muffins have a “regular” muffin crumb! DO NOT SKIP THIS STEP!
  • These store best on a dish covered loosely with tinfoil. Plastic bags or containers will make them moist. I haven’t tried freezing b/c they went too fast every time I’ve made them!
  • Aren’t these pictures pretty? Pamela Bolig took the featured images during one of our latest photo lessons. She couldn’t believe that these were grain-free muffins. I sent her home with some to share with her husband and daughter!

Paleo Blueberry Muffins from


4.8 from 9 reviews
Paleo Blueberry Muffins
7 Points Plus Per Muffin -- Recipe Makes 10 Muffins
Serves: 10
  • 2 cups blanched almond flour
  • ½ cup tapioca starch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup coconut palm sugar
  • ¼ cup pastured butter, room temperature
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 3 large eggs, room temperature
  • ½ cup plain, unsweetened almond milk
  • 1½ cup fresh blueberries (or 1 cup frozen)
  • sliced almonds for garnish (optional) Paleo Blueberry Muffins from
  1. Set eggs and butter on counter and bring to room temperature before starting the recipe. Eggs should not feel cold and butter should be completely soft. This usually takes a couple of hours.
  1. Preheat oven to 350F. Line a muffin pan with 10 (or 12 if you want them a bit smaller) muffin liners. Combine almond flour, tapioca starch, baking soda, baking powder and sea salt in a mixing bowl. Use a fork to to mix and crush any almond flour clumps until flour mixture is fine.Paleo Blueberry Muffins from
  2. Using a stand or hand mixer, beat palm sugar and butter together until well creamed, about 4 to 5 minutes on medium speed.Paleo Blueberry Muffins from
  3. Add vanilla and almond extracts and eggs. Beat an additional 2 to 3 minutes on medium speed until well combined.Paleo Blueberry Muffins from
  4. Pour flour mixture in and mix to combine.Paleo Blueberry Muffins from
  5. Slowly add almond milk while mixing.Paleo Blueberry Muffins from
  6. Turn off mixer and gently fold in fresh blueberries (see NOTES if using frozen).Paleo Blueberry Muffins from
  7. Divide batter among muffin liners. Bang the bottom of the pan a couple times to make sure there are no air bubbles and muffin batter settles evenly.Top with a sprinkle of sliced almonds and bake for 25 to 30 minutes until tops are starting to brown and toothpick or cake tester comes out clean.Paleo Blueberry Muffins from
  8. Allow to cool in muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!Paleo Blueberry Muffins from

Paleo Blueberry Muffins from

Total Shares 2.2K is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. says

    Wow! The muffins look so simple but it gave out a classy look. This is just an excellent muffin recipe! I would love to make these for the berry season!

    • says

      Gosh, I haven’t made these in a while – just seeing your comment on here has me hungry for a batch – especially since blueberries are just coming into season here!

  2. Christy says

    This is the most amazing Paleo creation I’ve found yet! Thank you so much for the recipe, I want to print it, frame it, and hang it on my kitchen wall. 😉

  3. Shirley says

    They look yummy. My family is dairy intolerant, do you think the butter could be replaced with olive or coconut oil.

  4. Suly says

    Delicious! These muffins are the best muffins I’ve ever made, gluten free or not. I used almond meal from Trader joe’s and also sprinkled a little turbinado sugar on top. My kids are fighting over them! Thanks so much for sharing the recipe!

  5. Gallie says

    We have been eating them up! I don’t have an electric mixer, and had to do the mixing with a whisk, so the consistency isn’t perfect. But, considering how my boyfriend is scarfing them down, I think they turned out just fine 😀 I want to try them again, but with fresh berries instead of frozen!

  6. Gallie says

    Made these tonight, they are in the oven right now :) Nothing like a little midnight baking on a Saturday night!

  7. Courtney says

    We are making these in the morning and I am so excited. I thought I had all of the ingredients, but realized tonight that I am missing the almond extract. Will this make a huge difference in taste?

  8. Chrissy says

    Just made these with frozen blueberries & organic cane sugar. I got 12, instead of 10. They’re AMAZING! Thank you for an awesome recipe!

  9. Colleen says

    I am eating one of these right now. Beautiful and yummy. The closest to a SAD muffin ever-which I think is a good thing? :) I added orange extract instead of almond and added chopped nuts. Thanks!

    • EverydayMaven says

      Hi Claudine,
      Coconut flour is not a 1:1 substitute with almond flour. I haven’t tried this muffin with coconut flour as all of the other liquids and eggs would also change. Hope that helps!

    • EverydayMaven says

      Hi Claudine,
      Coconut flour is not a 1:1 substitute with almond flour. I haven’t tried this muffin with coconut flour as all of the other liquids and eggs would also change. Hope that helps!

    • EverydayMaven says

      Hi Jen,
      I haven’t tried it but as a general rule arrowroot and tapioca starch are not interchangeable. Arrowroot is generally used as a thickener and can clump and get slimy when mixed with certain liquids. It may ruin the batter.

  10. julie c says

    I have been wanting to make blueberry muffins for a long time. These were perfect and did have a nice texture. I have a muffin top pan that I never used, do you think these would work or would I have to change anything?

    • EverydayMaven says

      So glad to hear you enjoyed them Julie! Not sure they would work in a muffin top pan but go for it – you just may need to make a bunch of trays!

    • EverydayMaven says

      Honey will really change the final texture and isn’t a 1:1 sub for coconut sugar. I am not sure how they will come out!

    • EverydayMaven says

      Hi Tammy! I have tried them with coconut milk (full fat canned) and you need much less (1/4 to 1/3 cup). The muffins do turn put a bit more moist as well.

  11. Carley says

    I just tried to make these and I must admit I am a terrible cook… So I tried to follow exactly what you called for with the same brands and all but the consistency of the batter was like there was no liquid added. I don’t get it it, I know this flour is extremely absorbent but I had to keep adding milk, they are baking right now so we will see how it goes but I have a feeling they will be terrible. I don’t want to give up but let me know what you think I did wrong or if you have any other advice… :-(

  12. says

    Although our family owns a produce market, I love to take the girls to U-picks as a learning experience. I think its important for kids to know where our food comes from. This is my first visit to your blog and I love your pictures. What kind of camera/lens do you use?
    Xiomara recently posted..Summer Reading ListMy Profile

    • EverydayMaven says

      Hi Xiomara!
      How awesome to own a produce market :) I use a Canon Rebel but my friend Pamela Bolig (who took the blueberry muffin pics) uses a Nikon and I am not sure which model.

  13. Yvonne says

    I made them tonight without any changes and they were awesome…no high alt changes needed!! Thanks so much for this amazing recipe!

  14. Yvonne says

    Hello! Any suggestions as to whether or not you need to modify this recipe for high altitude? I live at 8500 ft and all non-paleo baking has to be adjusted. I just started the paleo life a couple of weeks ago and have yet to experiment with baked goods, but SO want to try this recipe this week! Thanks!

    • EverydayMaven says

      Hi Yvonne,
      I wish I could help you but I know nothing about high altitude baking. This blog is all about high altitude cooking (but not Paleo) so maybe you can get some pointers there? Good Luck! :)

  15. Amy says

    I need a recipe like this to freeze well, I send them in to school and they keep them in their freezer for the days a parent drops by with the chemical laden cupcakes. ;). Would they defrost and be as delicious?

    • EverydayMaven says

      I haven’t tried freezing these yet because every time I’ve made them, they have disappeared too fast but if you let them cool completely, they should freeze well!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.