Blueberry Muffins


I love these gluten free + paleo Blueberry Muffins!! They are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!



  • 3 eggs
  • 1/3 cup coconut sugar
  • splash of vanilla extract
  • 1/3 cup ghee, melted (coconut oil or butter works too)
  • 1 1/2 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup blueberries


  1. Preheat oven to 350F.
  2. 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.
  3. Add the almond flour, tapioca flour, baking powder, and sea salt.
  4. Whisk the dry ingredients into the wet ingredients.
  5. Fold in the blueberries.
  6. Line the muffin tins.
  7. 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.
  8. Add a couple blueberries to the top of each muffin.
  9. Bake for 25 minutes minutes, then transfer to a cooling rack and enjoy!!


Serving (1 muffin): Calories 116; Fat 8.6g (Sat 4g); Protein 1.7g; Carb 8.8g (net carb 8.1g); Fiber .7g; Sodium 174mg