Paleo Blueberry Muffins

Paleo Blueberry Muffins. Grain-Free, Gluten-Free Muffins that have a PERFECT crumb, look, taste and feel like “regular” muffins!

Paleo Blueberry Muffins

Let me tell you now that these paleo blueberry muffins are like no other gluten-free blueberry muffins you’ve ever had before!

They are quick and easy to make and have the most incredible moist center bursting with fresh blueberries. You can make these healthy blueberry muffins from scratch without any hassle or fuss. It’s a truly a one of a kind recipe and everyone always is shocked that they are gluten-free!

I read about 25 Paleo Muffin recipes with no luck until I found this one 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 played around with the recipe and made a bunch of modifications to get the blueberry muffins exactly how I envisioned and I am THRILLED with the final version!

These look, feel and taste like the regular full gluten muffins, enough so that if you didn’t mention they were gluten-free, no one would ever know the difference!

Ingredients For Gluten-Free Blueberry Muffins

• Blanched almond flour
• Tapioca starch
• Baking soda
• Baking powder
• Sea salt
• Coconut palm sugar
• Pastured butter
• Pure vanilla extract
• Pure almond extract
• Large eggs
• Plain unsweetened almond milk
• Fresh blueberries (can use frozen)
• Sliced almonds for garnish optional

How To Make Paleo Blueberry Muffins

1. Preheat oven to 350F. Line a muffin pan with muffin liners.
2. Combine almond flour, tapioca starch, baking soda, baking powder and sea salt in a mixing bowl. Use a fork to mix and crush any almond flour clumps until flour mixture is fine.
3. Using a stand or hand mixer, beat palm sugar and butter together until well creamed (PHOTO 2 below). Add vanilla and almond extracts and eggs. Beat on medium speed until well combined, then add the flour mixture in and mix to combine (PHOTO 3 below). Next, slowly add the almond milk while mixing until the dough forms (PHOTO 4 below).
4. Turn off the mixer, remove the bowl and gently fold in fresh blueberries. To use frozen blueberries, reduce the amount of blueberries to 1 cup and toss with 1 to 2 Tablespoons of tapioca starch before folding into the batter. Do NOT defrost frozen berries before using as they will bleed and turn the dough purple.
5. Divide batter among muffin liners and top with a sprinkle of sliced almonds.
6. Bake until the tops are starting to brown and a toothpick or cake tester comes out clean. Allow to cool in the muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!

How To Store Paleo Blueberry Muffins

These store best on a dish covered loosely with tinfoil. Plastic bags or containers will make them moist. It’s best to consume the muffins within a couple of days, any longer and they begin to get soggy.

If you choose to store your paleo blueberry muffins in a container, a great way to ensure freshness is to line the bottom and top of the container with a paper towel. This step locks in moisture and prevents the muffins from getting soggy. While you don’t have to follow this step, I highly recommend it.

To freeze these gluten-free muffins, place them in a single layer in a sealable freezer bag and remove as much air as possible before sealing. Place in the freezer for up to three months for best results.

Tips For The Best Blueberry Muffins

• If you use frozen berries, reduce the 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!

More Gluten-Free Blueberry Desserts

Blueberry Lemon Scones

Blueberry Mug Cake

Blueberry Clafoutis

Triple Berry Popsicles

Did you make this recipe? Please give it a star rating below!

Paleo Blueberry Muffins

Prep Time: 15 mins

Cook Time: 30 mins

Cooling Time: 15 mins

Total Time: 45 mins

 

Paleo Blueberry Muffins. Grain-Free, Gluten-Free Muffins that have a PERFECT crumb, look, taste and feel like "regular" muffins!

Course: Breakfast, Dessert

Cuisine: American

Keyword: easy blueberry muffins, how to make gluten free blueberry muffins, Paleo Blueberry Muffins

Servings: 10 blueberry muffins

Calories: 246 kcal

Author: Alyssa Brantley

5 from 17 votes

Print

Ingredients

• 2 cups blanched almond flour
• 1/2 cup tapioca starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/3 cup coconut palm sugar
• 1/4 cup pastured butter room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 large eggs room temperature
• 1/2 cup plain unsweetened almond milk
• 1 1/2 cup fresh blueberries or 1 cup frozen
• sliced almonds for garnish optional

Instructions

To Prepare:

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.

To Cook:

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.

2. Using a stand or hand mixer, beat palm sugar and butter together until well creamed, about 4 to 5 minutes on medium speed.

3. Add vanilla and almond extracts and eggs. Beat an additional 2 to 3 minutes on medium speed until well combined.

4. Gently add flour mixture in and mix to combine.

5. Slowly add almond milk while mixing.

6. Turn off mixer and gently fold in fresh blueberries.

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.

8. Allow to cool in muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!

NOTES:

RECIPE TIPS:

• If you use frozen berries, reduce the 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. Toss frozen berries with 1 to 2 T tapioca starch before folding into the dough.
• 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!

STORAGE TIPS:

• These store best on a dish covered loosely with tinfoil. Plastic bags or containers will make them moist. It's best to consume the muffins within a couple of days, any longer and they begin to get soggy.
• If you choose to store your muffins in a container, a great way to ensure freshness is to line the bottom and top of the container with a paper towel. This step locks in moisture and prevents the muffins from getting soggy. While you don't have to follow this step, I highly recommend it.

FREEZING TIPS:

• Place muffins in a single layer in a sealable freezer bag and remove as much air as possible before sealing. Place in the freezer for up to three months for best results.

Nutrition Facts

Paleo Blueberry Muffins

Amount Per Serving (1 Muffin)

Calories 246 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Cholesterol 75mg25%

Sodium 205mg9%

Potassium 61mg2%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 7g8%

Protein 7g14%

Vitamin A 245IU5%

Vitamin C 2.1mg3%

Calcium 83mg8%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This paleo blueberry muffin recipe was originally published in September 2013 but was updated in July 2019 with edited photos, step-by-step instructions and more helpful recipe information.