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These Paleo Blueberry muffins are delicious fluffy grain-free muffins that are full of blueberries on the inside and have a crisp top on the outside. They bake in less than 30 minutes and are the perfect snack or on-the-go breakfast!

Paleo blueberry muffins on top of each other with a bite taken out.

I am a huge fan of this Paleo blueberry muffin recipe. They have a great texture. The inside of the muffins are moist and fluffy, while the outside of the muffins are crisp. They are also easy to make and can be made with both fresh or frozen blueberries.

I also love that they are delicious and at the same time made with healthier ingredients like almond flour, olive oil, and coconut sugar. They are naturally dairy free, gluten free, and grain free.

If you like Paleo muffins made with healthy ingredients, check out my Paleo Pumpkin Muffins and Paleo Apple muffins, they are two of my favorites!

A gluten free dairy free blueberry muffin cut in half.

Why this recipe works

  • They are great for those following a dairy free, gluten free, or Paleo diet.
  • They are easy to make.
  • They can be made with frozen or fresh blueberries.
  • They are made with healthier ingredients.
  • They have a great texture. They are based off of the famous Jordan Marsh Blueberry muffins from Boston.
  • Everything comes together in less than 30 minutes!

Recipe ingredients

Ingredients needed to make this Paleo blueberry muffin recipe.
  • olive oil– use any type of good quality olive oil.
  • coconut sugar– this has a lower glycemic index than other kinds of sugar. Coconut sugar will make your muffins darker in color.
  • eggs– these help bind the muffins together.
  • almond flour– make sure to use blanched almond flour because it is finer in texture and better for baking.
  • tapioca flour– this helps give the muffins a fluffy texture.
  • coconut flour– this mixes well with the almond flour and tapioca flour to give it a good muffin texture.
  • cream of tartar– this helps activate the baking soda and makes the muffins fluffy.
  • baking soda– this helps the muffins rise.
  • almond milk– make sure the almond milk doesn’t have added sugar or flavors.
  • blueberries– fresh or frozen both work.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of olive oil, you can use a light flavored oil like avocado oil.
  • Instead of coconut sugar, you can use maple sugar.
  • Instead of tapioca flour, you can use arrowroot powder.
  • Instead of almond milk, you can use any non-dairy milk of choice.
  • If you are using frozen blueberries, make sure to cover them in 2 Tablespoons of tapioca flour prior to putting them in the muffin batter. Do not thaw them out because that will make your muffins soggy.

Step by step muffin instructions

The dry ingredients mixed together in a bowl.
Step 1

Step 1: Mix the dry ingredients together. This includes the almond flour, tapioca flour, coconut flour, baking soda, cream of tartar, and salt.

Some of the wet ingredients mixed in a bowl.
Step 2

Step 2: Mix the eggs, coconut sugar, vanilla, and olive oil together with a hand held mixer.

Adding almond milk to the batter.
Step 3

Step 3: Alternate adding 1/2 of the dry ingredients and almond milk to the batter.

The dry and wet ingredients all mixed together in a bowl.
Step 4

Step 4: Mix the remaining dry ingredients and milk into the batter.

Flour added to frozen blueberries in a bowl.
Step 5

Step 5: If using frozen blueberries, cover them in tapioca flour prior to adding them to the batter.

*If you are using fresh blueberries, you’ll need to mash some of them prior to adding them to the batter.

The blueberries folded into the paleo muffin batter.
Step 6

Step 6: Fold in the blueberries.

Paleo blueberry muffins prior to baking.
Step 7

Step 7: Add the batter to the muffin tins.

Paleo blueberry muffins after baking.
Step 8

Step 8: Sprinkle the muffins with coconut sugar and bake!

Recipe FAQs

Is cream of tartar Paleo?

Yes! It is made from from grapes and bacteria and is considered to be Paleo.

How do you store these muffins?

Store these muffins in an airtight container at room temperature for up to 3 days. You can refrigerate them for up to 7 days.

Can you use other fruit besides blueberries?

Yes! You can use raspberries or a mixture of berries of your choice.

Expert tips

  • Make these muffins as written. It can be tough to replace ingredients with alternative healthy baking.
  • Use a knife to gently push along the perimeter of the muffin tin to loosen the muffins. The tops hang over the muffins, so using a knife makes them easier to pop out!
  • Eat these warm or cool! They also taste great with almond butter on top.
Paleo blueberry muffins on top of each other.

Other Paleo muffin recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Paleo Blueberry Muffins

Servings: 12 muffins
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Paleo blueberry muffins on top of each other with a bite taken out.
A grain-free muffin recipe that is fluffy and full of blueberries on the inside and has a crisp top on the outside.

Ingredients 

Instructions 

  • Preheat oven to 375 degrees F. Grease and line a 12 cup muffin pan.
  • In a large bowl, mix the almond flour, tapioca flour, coconut flour, salt, cream of tartar and baking soda together. Set it aside.
  • In another large bowl, mix the olive oil, coconut sugar, eggs, and vanilla together with a handheld mixer for 45-60 seconds.
  • Add half of the flour mixture to the wet mixture and mix with the handheld mixer. Add half of the almond milk ( 1/4 cup ) and mix. Repeat with the other half of the flour mixture and the other half of the almond milk.
  • If you are using fresh blueberries, mash 1/2 cup of the fresh blueberries fold them into the batter. Then fold in the remaining whole blueberries into the batter.
  • If you are using frozen blueberries, put them into a bowl and cover them in 2 Tablespoons of tapioca flour. Mix the berries so they are fully covered in the flour. Then pour the blueberries into the batter and fold them in.
  • Evenly distribute the batter into all of the muffin tins. Evenly sprinkle the tops of all of the muffins with the 1 Tablspoon of coconut sugar.
  • Bake for 22-28 minutes, until golden. Let the muffins cool in the tin for several minutes before removing.
  • Tip: use a knife to loosen them from the tin before taking them out.

Notes

  • Instead of olive oil, you can use a light flavored oil like avocado oil.
  • Instead of coconut sugar, you can use maple sugar.
  • Instead of tapioca flour, you can use arrowroot powder.
  • Instead of almond milk, you can use any non-dairy milk of choice.
  • If you are using frozen blueberries, make sure to cover them in 2 Tablespoons of tapioca flour prior to putting them in the muffin batter. Do not thaw them out because that will make your muffins soggy.

Nutrition

Calories: 235kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 194mgPotassium: 70mgFiber: 3gSugar: 10gVitamin A: 51IUVitamin C: 2mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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