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
- Preheat oven to 350F. Line a muffin pan with muffin liners.
- 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.
- 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).
- 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.
- Divide batter among muffin liners and top with a sprinkle of sliced almonds.
- 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
Did you make this recipe? Please give it a star rating below!
Paleo Blueberry Muffins. Grain-Free, Gluten-Free Muffins that have a PERFECT crumb, look, taste and feel like "regular" muffins!
- 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
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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.
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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.
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Using a stand or hand mixer, beat palm sugar and butter together until well creamed, about 4 to 5 minutes on medium speed.
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Add vanilla and almond extracts and eggs. Beat an additional 2 to 3 minutes on medium speed until well combined.
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Gently add flour mixture in and mix to combine.
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Slowly add almond milk while mixing.
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Turn off mixer and gently fold in fresh blueberries.
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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.
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Allow to cool in muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!
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.
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.
Sylvie @ Gourmande in the Kitchen says
Wow, $1.50 a pound is a steal, too bad there weren’t more berries left!
EverydayMaven says
I know right? We did go a couple times though so I can’t feel too bad 😉
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!
EverydayMaven says
Yeah!!! So glad you didn’t need to make any altitude modifications and that you loved them 🙂
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! 🙂
Amy says
Excellent! xo
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!
john@kitchenriffs says
We don’t follow a paleo diet, but use almond flour all the time – it’s terrific stuff! These muffins look terrific, too. Although now I kinda want to see you do a blueberry and apple pie! 😉 Good stuff – thanks.
EverydayMaven says
Almond flour is really awesome for baking!
kirsten@FarmFreshFeasts says
Alyssa,
I love muffins, and I think it’s great you made such a terrific-looking Paleo muffin. Excellent job!
And Pamela, lovely photo!
Joanne says
I cannot believe that deal you got on blueberries! Amazing.
And I also cannot believe these muffins are paleo! So tasty.
Ash-foodfashionparty says
They look yummy.
EverydayMaven says
Thanks Ash!