These blueberry muffins are light, fluffy, and bursting with juicy blueberries! I used almond flour as the base with a couple tablespoons of tapioca flour to add some fluff.
In college I used to get a muffin and a coffee to go every morning and eat it in class. It was my thing. What kind of muffin would I get, you ask?
Lemon poppy was usually my go to. What? You thought I was going to say blueberry? Sometimes it was blueberry.
I know weekends are for baking and I’m thinking making a batch of these blueberry muffins are PERFECT for making for easy breakfasts and packable lunchbox snacks. Wait, why don’t I make muffins more often? I feel like they could make my life so much easier 🤔
I digress. Let’s make some tasty blueberry muffins that are fluffy and have perfect little warm blueberry bursts, bah I can’t wait for you to try them.
Ingredients and substitutions for paleo blueberry muffins:
- eggs: I haven’t tested this recipe with egg substitutes or flax eggs, so if you do some experimenting, let me know how it goes!!
- coconut sugar: if you don’t have coconut sugar you can sub in another granular sugar like brown or white sugar here.
- ghee : refined coconut oil or melted butter are a good sub here
- almond flour: the base of our muffins and some added protein!
- tapioca flour: to give it some fluff factor
- baking powder
- sea salt
How to make gluten free blueberry muffins:
Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture
Add the almond flour, tapioca flour, baking powder, and sea salt. Whisk it all together. Fold in the blueberries.
Line the muffin tins with my favorite parchment paper muffin liners. I like to use an ice cream scooper to scoop the mixture into the individual muffin tins so you know you’re making them all even. Then, add a couple blueberries to the top of each muffin.
Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!
More healthy muffin recipes to try!
- Healthy Apple Cinnamon Muffins
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Chocolate Chip Pumpkin Muffins
- Almond Flour Chocolate Chip Zucchini Muffins
- Nut Free Banana Muffins
- Cinnamon Crunch Muffins
Gluten Free Blueberry Muffins
These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!
- 3 eggs
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup ghee, melted (refined coconut oil or unsalted butter works too)
- 1 1/2 cup blanched almond flour (How to Make Almond Flour)
- 2 tablespoons tapioca flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup blueberries
- Preheat oven to 350F.
- Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture.
- Add the almond flour, tapioca flour, baking powder, and sea salt.
- Whisk the dry ingredients into the wet ingredients.
- Fold in the blueberries.
- Line the muffin tins.
- I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.
- Add a couple blueberries to the top of each muffin.
- Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!
- Serving Size: 1 muffin
- Calories: 116
- Sugar: 6.6g
- Sodium: 174mg
- Fat: 8.5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.8g
- Fiber: 0.7g
- Protein: 2.2g
- Cholesterol: 55mg
Leave a Comment & Rate this Recipe