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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 16 votes
close up of paleo blueberry muffin with sliced almonds on top
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:

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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.

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