Blueberry Muffins Recipe (Paleo, Gluten Free) (2024)

February 23, 2020 Updated: December 30, 2021 by Lisa Wells / 59 Comments

These easy blueberry muffins are moist, delicious and filled with blueberries! So good no one will know they're paleo, gluten-free, grain-free, dairy-free, and refined sugar-free. They're a family favorite and a perfect way to start the day.

Blueberry Muffins Recipe (Paleo, Gluten Free) (1)

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These blueberry paleo muffins are one of my favorite breakfasts. They fill the kitchen with the smell of blueberries, almonds, lemon, and honey. There's nothing better than a warmhomemade blueberry muffin and a(dairy-free) cappuccinoon a sunny morning.

This paleo blueberry muffin recipe is easy enough to make when you're still half asleep. With just a few simple ingredients, you can have them on the table in less than 30 minutes. I love to bake them on weekend mornings.

Almond flour blueberry muffins

I use almond flour for these paleo muffins because I like the flavor of almonds with the blueberries. Also, the almond flour batter is thick enough to keep all the blueberries from sinking to the bottom.

Blueberry Muffins Recipe (Paleo, Gluten Free) (2)

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It'simportantto usevery finely ground blanched almond flour(or superfine like this one or this one) to get the delicate flavor and texture of traditional blueberry muffins. And since almond flour can be a little tricky to work with, measuring it by weight is the most accurate (here's how I measure it).

How to make them

This almond flour blueberry muffin recipe uses the traditional muffin method of mixing quick breads. Basically, you mix the dry ingredients and wet ingredients separately, then mix them together.

Here are the steps in the muffin method:

Whisk the eggs, honey, ghee or coconut oil, lemon juice, and vanilla together in a medium bowl.
Stir together the almond flour, baking soda, and fine sea salt in another bowl. Make sure everything is well combined and there are no clumps in the almond flour.
Stir the wet mixture into the dry mixture until just combined. Fold in the fruit, blueberries, in this case.
Scoop the batter into your muffin tin and bake immediately.

How to store them

Like most grain-free baked goods, these almond flour blueberry muffins are best eaten the day they are made. You canfreeze any muffins that are left over.

It's easy to reheat the frozen muffins in the oven or toaster oven. Put them in a cold oven, and set it to 300 degrees. The muffins should be thawed and warmed through in 15-20 minutes.

These blueberry muffins are a healthy addition to your breakfast routine!

More paleo muffin recipes

Looking for more healthy breakfast treats? Here are some of my favorite paleo muffins to try.

Apple Cinnamon Muffins
Strawberry Muffins
Cranberry Orange Muffins
Carrot Pineapple Muffins
Orange Blueberry Muffins

Paleo Blueberry Muffin Recipe

These gluten-free blueberry muffins are a delicious way to start the day.

4.63 from 24 votes

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 9 muffins

Course: Breakfast

Cuisine: American

Diet: Dairy Free, Gluten Free, Paleo, Vegetarian

Author: Lisa Wells

Ingredients

▢ 2 cups fine almond flour (100 grams per cup by weight)
▢ ½ teaspoon baking soda
▢ ⅛ teaspoon fine sea salt
▢ 3 eggs
▢ ¼ cup honey
▢ 2 tablespoons ghee or coconut oil, melted
▢ 1 tablespoon lemon juice
▢ 1 teaspoon organic vanilla extract
▢ 1 cup fresh blueberries

Instructions

Preheat oven to 325 degrees and grease or line muffin tin.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
Using a large scoop, fill muffin cups ¾ full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Notes

For dairy-free: use coconut oil instead of ghee

Recommended for this recipe:

Nutrition

Calories: 215kcal Carbohydrates: 15g Protein: 6g Fat: 15g Saturated Fat: 3g Cholesterol: 63mg Sodium: 114mg Potassium: 37mg Fiber: 2g Sugar: 10g Vitamin A: 90IU Vitamin C: 2.2mg Calcium: 55mg Iron: 1.2mg

Keyword: almond flour blueberry muffins, paleo blueberry muffins

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Reader Interactions

Comments

Caitlin
March 03, 2013 at 11:31 am
Very good. Not too sweet, nice flavor. VERY filling. I agree with using the finest almond flour you can buy. I only had Bob's Red Mill almond meal on hand, so there were little pieces of almond that weren't completely ground up in the muffins, but they were still delicious!
Reply
- Lisa
  March 04, 2013 at 10:40 am
  Thanks - I'm so glad you liked them!
  Reply
  - Malia
    April 26, 2020 at 8:51 am
    Hi i am ten and i made them by myself and my family loved them and they were fun to make!
    Reply
    - Lisa
      April 30, 2020 at 12:42 pm
      That is awesome, Malia! I'm so glad you loved them!
      Reply
Julie
March 05, 2013 at 6:13 pm
Do I have to use ghee? Can I sub with coconut oil?
Reply
- Caitlin
  March 05, 2013 at 6:29 pm
  I used coconut oil and they came out great.
  Reply
  - Helen Sawatzky Giesbrecht
    February 19, 2014 at 7:26 pm
    so did I...did not have ghee...and they turned out great!
    See Also
    Traditional Russian Crepes Recipe - Imagelicious.com Maple Pecan Caramel Corn Recipe Canadian Culinary Preferences: Best & Easy Recipes to Try Irish Soda Bread Recipe (Traditional Brown Bread)
    Reply
    - Lisa
      February 21, 2014 at 10:05 am
      Awesome! Thanks for the feedback!
      Reply
      - Jan Heinen
        July 28, 2015 at 3:20 pm
        Lisa, could I use an all purpose, GF baking flour from Costco in place of the almond flour?
      - Lisa
        July 28, 2015 at 4:57 pm
        Hi Jan, almond flour has very different properties from other flours, so that type of flour would not work as a substitute.
      - Michael
        July 08, 2017 at 2:19 pm
        Can you use frozen blueberries instead of fresh ?
  - Jan Heinen
    July 28, 2015 at 3:19 pm
    Did you use the exact same amount of coconut oil as the you would the ghee?
    Reply
    - Meredith
      July 04, 2016 at 7:14 pm
      I used butter in place of Ghee. They turned out great!
      Reply
BillPaleoQueen
March 24, 2013 at 9:42 pm
They taste like sunshine dust
Reply
grokgrub
April 05, 2013 at 2:16 pm
I'll redux these with browned butter and almond extract to amp up the flavor of the flour. Cheers!
Reply
- Lisa
  April 06, 2013 at 9:32 am
  The browned butter sounds interesting - let me know how it turns out! It always great to see new ideas for variations!
  Reply
Scout
April 10, 2013 at 1:33 pm
Do you have the calorie info for these? Thanks!
Reply
Mel
April 16, 2013 at 12:26 pm
I made these today and wanted to post because people are always asking about substitutions. Instead of the eggs, I used 1 cup of sugarless pumpkin butter. You could also use unsweetened applesauce or apple butter. I also used butter, not ghee, and melted it. I omitted blueberries and only used maybe 2T of the honey.
They turned out great! They were a little bit wet, even after cooking a little longer than stated. So maybe a little less pumpkin butter next time? But the taste was great and they were very filling! Thanks!
Reply
- Lisa
  April 17, 2013 at 10:10 am
  Thanks for sharing your substitutions!
  Reply
Meridee
July 24, 2013 at 6:10 pm
I just took these out of the oven, waited about 10 minutes and couldn't wait any longer. They are fabulous!!! I'm going to make the apple muffins next. I used coconut oil instead ghee.
Reply
- Lisa
  July 25, 2013 at 12:53 pm
  Thank you! I love hearing you enjoyed the recipe. 🙂
  Reply
Logan
August 10, 2013 at 1:57 pm
Just wanted to let you know that, after making these for the first time a couple months ago, they have become my go-to muffin recipe! So easy, and so tasty. Thank you so much for sharing this with us!
Reply
- Lisa
  August 12, 2013 at 12:27 pm
  You're welcome! This is one of my go-to recipes as well. I always like to keep some in the freezer so I have an emergency breakfast or snack. 🙂
  Reply
southeastmodiste
February 06, 2014 at 3:42 pm
I used one and a quarter cup nut flour with three-quarters tapioca starch and they came out GREAT! Not nearly as grainy and course as all nut flour muffins I've made in the past. Delicious.
Reply
- Lisa
  February 07, 2014 at 10:37 am
  Thanks for sharing your substitution! I'm glad you enjoyed them!
  Reply
- Christina
  February 10, 2015 at 4:28 pm
  See Also
  Orange Cookies Recipe
  I used your substitution of tapioca starch and added 1/4 cup to account for high altitude baking. Great! We're enjoying them.
  Reply
  - Lori
    May 10, 2018 at 9:14 pm
    I’m at 6,000’ . Do I need to adjust for high altitude?? If so, please lmk how etc
    Reply
Ben
February 08, 2014 at 2:03 pm
I made these this morning and they tasted great!
Reply
- Lisa
  February 10, 2014 at 3:41 pm
  I'm so glad you enjoyed them, Ben!
  Reply
sarah
September 12, 2014 at 11:58 pm
ran low on almond flour so substituted coconut flour and equal amt coconut milk - turned out beautifully! Thank you for posting this amazing recipe
Reply
- Lisa
  September 16, 2014 at 6:27 pm
  Yay! Thanks for sharing your substitutions! 🙂
  Reply
Kristi
October 06, 2016 at 12:08 pm
Hi there! This is the first paleo muffin I have ever made and it was wonderful! I made the recipe using coconut oil and scooped into a mini muffin pan. Wondering about the calories, I did the math and the recipe made 22 mini's at 95 calories each. 🙂
Thank you again!
Reply
- Lisa
  October 06, 2016 at 1:53 pm
  Yay! So glad you loved them, Kristi!
  Reply
Betsy
November 13, 2016 at 7:28 pm
These muffins were great! The best paleo muffin recipe. yet. I LOVE the lemon juice in them.
THANK YOU SO MUCH!
Reply
Hannah
November 25, 2016 at 10:56 pm
BEST Paleo muffins EVER! I even used frozen blueberries!
Reply
Eileen
July 05, 2017 at 7:59 am

I love these muffins. They are not too sweet and have a great texture and taste. I have to make them so often because the whole family, including my granddaughters love them too. Good to have something that is healthy and so good tasting.
Reply
- Lisa
  July 05, 2017 at 4:20 pm
  Glad you love them, Eileen!
  Reply
Julie
July 13, 2017 at 12:36 pm

Can you use frozen blueberries?
Reply
Jackie
July 26, 2017 at 4:23 pm

Hi, I really enjoyed these paleo blueberry muffins. They're great when I don't have the time to make breakfast. I can just take one and have it on the go. They make me feel full for long. But since I only have 1 every other day, I was wandering if I can freeze them? Thank you for this great recipe.
Reply
- Lisa
  July 27, 2017 at 9:27 am
  I freeze them all the time Jackie!
  Reply
Eli
August 21, 2017 at 10:11 am

Hi! Your recipes look amazing.
Nevertheless, I am intolerant to shell fruit. Can I use another type of flour?
Which one would you recommend?
Thanks a lot!
Reply
- Lisa
  August 25, 2017 at 4:55 pm
  Hi Eli, the closest substitute would be sunflower seed flour. Here's how to make your own sunflour.
  Reply
NIVES
September 26, 2017 at 12:32 am
Hello Lisa,
This muffins are great, my husband loves them - I love them to but I follow LCHF diet and can't have honey. Could i substitute honey with Sukrin or Swerve? If yes, how much should i use instead of 1/4 cup of honey? Thank you.
Reply
- Lisa
  September 26, 2017 at 10:43 am
  I haven't tried them with a low carb sweetener so I'm not sure how they would turn out. If you try it let us know how it works!
  Reply
Amy
October 31, 2017 at 12:43 pm
Hi Lisa ,
This recipe looks great. I’m highly intolerant to almonds though so can’t use almond flour. I’m also intolerant to sunflower seeds so can’t use sunflower seed flour.....any alternate suggestions?
Reply
- Lisa
  November 07, 2017 at 10:41 am
  Hi Amy, you can try substituting another nut flour, like hazelnut flour, if you can tolerate it.
  Reply
Liz
November 28, 2017 at 4:23 pm

This is one of the best Paleo blueberry recipes Ihave tried. Great flavor and consistency. Thank you!
Reply
Maria De Jesus
March 11, 2018 at 6:40 pm
This will be my first time trying Paleo recipe thanks!
Reply
Roger Stanton
December 30, 2018 at 10:43 am

Amateur (at home) chef, made this simple recipe to the letter for my family this morning and they came out GREAT. After all the heavy holiday meals, and cooking from Gordon Ramsay’s “The Hell’s Kitchen Cookbook”, these were a welcomed light breakfast! Great with coffee.
Reply
Jennifer
January 06, 2019 at 12:47 pm

I made these using frozen blueberries. I reserved about 2T of the almond flour and rolled berries in that to keep from bursting during baking. Worked perfectly. I will probably add some lemon zest next time. Oh, I forgot the vanilla. Turned out great without and will probably omit next time. Will definitely make again!
Reply
Juana
January 14, 2019 at 1:18 pm

GREAT recipe. I used a scale. Nine very good 👌 blueberry muffins. Don't miss grocery store brand.
Reply
Dr. Margie Baum
January 31, 2019 at 8:03 pm

I made these muffins tonight using only 3 T of Manuka honey. I used more blueberries. OMG they are delicious. Thank God my husband said, "something smells like bread'! The muffins were perfectly cooked!!!
Reply
Caroline
February 05, 2019 at 9:07 am

This morning have the best breakfast ever! I just love these muffins
Thank you so much for this recipe
Reply
- Lisa
  February 05, 2019 at 12:04 pm
  Thanks so much for letting me know, Caroline! I'm so glad you love them 🙂
  Reply
Dawn
June 07, 2019 at 8:01 am
Can you substitute unsweetened applesauce in place of the honey?
Reply
Debbie Fisher
July 28, 2019 at 2:13 pm

7/2019: This has become my favorite Paleo blueberry muffin recipe! A good source of protein and a great breakfast addition. I do like mine a little rustic, so added 1/4 cup chopped pecans and 1/4 tsp allspice for a subtle spice flavor and they came out fine. I used a silicone muffin pan and they still brown nicely. The other thing I changed, to get an even distribution of blueberries, is to fold only half the berries into the batter, then lightly press the remainder on the tops. Thank you! Will start to follow your other recipes!
Reply
susan wojtkun
July 25, 2021 at 11:47 am

Easy delicious recipe...I added 1 tsp Bob's Redmill zantham gum to dry ingredients and the mufins were softer and fluffier. I tried both ghee and coconut oil-- prefer the ghee- the coconut oil flavor too dominant for my taste.
Reply
Phyllis
August 21, 2021 at 7:35 am
These are so delicious I like them better than the traditional blueberry muffins made with regular flour and sugar. They are much lighter yet filling and so yummy!
Reply
Melissa
June 11, 2023 at 9:44 am
When I made these in my silicone muffin pan, they looked dry on top and needed more flavor. What did I do wrong?
Reply