Breads and Muffins/ Breakfast/ Dairy Free/ Paleo/ Snacks

Almond Flour Blueberry Muffins (paleo, gluten free)

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These almond flour blueberry muffins are paleo, gluten free, dairy free, and so delicious!

This recipe took me quite a few times to get right, but I wanted them to be PERFECT. Let’s just say I may take a break from eating blueberry muffins for the next little long while. 😂

These almond flour muffins are:

refined sugar free
healthy
easy
dairy free (not even almond milk!)
as good as a bakery!

Love blueberries?  Check out this paleo/keto blueberry chicken salad!

almond flour blueberry muffins

Almond flour blueberry muffins lack gluten – which is what gives bread and baked goods its elastic quality. I found that a mix of flours were best for this recipe and gave me the closest bread-like texture.

For this blueberry muffins recipe, I used a combination of almond flour, arrowroot powder, and coconut flour.  I’m so pleased with how the texture came out for a gluten free muffin, and I think you will be too!

almond flour blueberry muffins

Almond Flour Blueberry Muffins – Ingredients

  • Blanched almond flour – a common gluten free baking flour. Especially popular with paleo baking. It’s high in fat and fiber. Be sure not to confuse almond flour with almond meal.
  • Arrowroot powder – a great flour to use in combination with almond flour.
  • Coconut flour – just a little is needed to give these healthy blueberry muffins a great texture like that of a muffin made with gluten.
  • Baking soda – gives these gluten free blueberry muffins their muffin top. Be sure not to use baking powder!
  • Salt – I recommend using pure sea salt! Normal table salt is processed with framaldehyde. And we don’t want that in our bodies. 🙂
  • Honey – the perfect sweetener for these almond flour blueberry muffins. If you need keto muffins, I bet these would work with lakanto maple syrup. Subbing coconut sugar won’t work for this recipe.
  • Vanilla – gives these almond flour blueberry muffins some depth of flavor.
  • Eggs – I haven’t tried substituting flax eggs. But let me know in the comments if you give it a try!
  • Avocado oil – I love this oil for it’s high fat content and neutral flavor. But feel free to substitute coconut oil if you’d like.
  • Blueberries – an essential ingredient in this blueberry muffin recipe 🙂 I use and recommend fresh blueberries but I’ve had readers who’ve used frozen blueberries and they said they turned out great!

almond flour blueberry muffins

Almond Flour Blueberry Muffins – How To Make

  1. Mix the dry ingredients together – almond flour, arrowroot, coconut flour, baking soda, and salt.
  2. Add the eggs, honey, vanilla, and oil and stir until it’s evenly combined.
  3. Gently stir in the fresh blueberries.
  4. Scoop the batter into the muffin tin filling each compartment about 3/4 of the way full.  I absolutely LOVE these muffin liners!
  5. Bake the muffins at 350℉ for 20-22 minutes until golden brown and the top is firm to the touch.  (20  minutes was perfect in my oven but all ovens vary.)
  6. Remove the muffins from the tin and place them on a cooling rack and let them come to room temperature before eating. Who says eating gluten free has to be boring?!

almond flour blueberry muffins

Almond Flour Blueberry Muffins – Tips

Be sure to level off the honey with the back of the knife! Even the smallest amount of extra honey can make these blueberry muffins too sweet.

These would be delicious (and super cute) as mini muffins too!

Use parchment paper liners so the muffins come out fully intact.

 

Follow me on Instagram and use the tag #simplyjillicious if you make these almond flour blueberry muffins!  I’d love to see them!

 

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healthy paleo blueberry muffins
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Almond Flour Blueberry Muffins (Paleo, Gluten Free, Dairy Free)

These almond flour blueberry muffins are the best! They're paleo, gluten free, dairy free and bursting with blueberries! And best of all they're easy to make.
Prep Time8 mins
Cook Time23 mins
Total Time31 mins
Servings: 12
Author: Jill from Simply Jillicious

INGREDIENTS

INSTRUCTIONS

  • Preheat the oven to 350° and line a muffin tin with baking cups.
  • Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl.
  • Add the eggs, honey, vanilla, and oil and stir until it's evenly combined with no lumps.
  • Gently stir in the fresh blueberries.
  • Scoop the batter into the muffin tin filling each compartment about 3/4 of the way full.
  • Bake the muffins at 350℉ for 20-25 minutes until golden brown and the top is firm to the touch. 20 minutes was the magic number in my oven but all ovens vary so watch them closely.
  • Remove the muffins from the tin and place them on a cooling rack and let them come to room temperature before eating.

NOTES

Be sure to level off your honey so you don't add any more than what the recipe calls for. 
I absolutely LOVE these muffin liners!
Nutrition Facts
Almond Flour Blueberry Muffins (Paleo, Gluten Free, Dairy Free)
Serving Size
 
1 muffin
Amount per Serving
Calories
204
% Daily Value*
Fat
 
10.6
g
16
%
Saturated Fat
 
1.4
g
9
%
Cholesterol
 
41
mg
14
%
Sodium
 
158
mg
7
%
Potassium
 
39
mg
1
%
Carbohydrates
 
21
g
7
%
Fiber
 
3.5
g
15
%
Sugar
 
12
g
13
%
Protein
 
6
g
12
%
Calcium
 
7
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Type: Muffins
Keyword: almond flour, blueberry, gluten free, gluten free muffins, healthy, paleo
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Tried this recipe?Mention @simply_jillicious or tag #simplyjillicious

Hungry for more? Check out some of my favorite recipes!

Almond Flour Banana Muffins
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Coconut Lime Snack Balls
Healthy Lemon Popsicles
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies

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17 Comments

  • Reply
    Kristie
    October 29, 2019 at 4:12 pm

    I was scared, but hopeful, when making this recipe… I had tried another paleo blueberry muffin before and it wasn’t great. These are the real deal! They taste so close to a standard muffin, but so much better because they’re healthy! No guilt. I pack these in my kids’ lunches, too.

    • Reply
      Jill
      October 30, 2019 at 12:08 pm

      Bless you for your kind words! Thank you for taking the time out of your day to comment and rate the recipe. I’m so happy you love them! They were a hit with my kids too 🙂 Have a great day, Kristie!

  • Reply
    Miranda
    September 9, 2020 at 12:06 pm

    I did a search for “paleo blueberry muffins” on Pinterest and yours was one of the first to come up. I liked the ingredients, so I decided to give them a try. SO glad I did! I had to sub coconut oil and frozen blueberries because that’s what I had on hand, but they turned out amazingly! I am so happy with them. Will definitely revisit this recipe often! Thank you!

    • Reply
      Jill
      September 10, 2020 at 3:44 pm

      Thanks Miranda! You’re so welcome! Your review totally made my day. This recipe took me 6 tries to get right. Glad I didn’t give up because it’s definitely one of my favorites 🙂

  • Reply
    Mary Ann D.
    December 16, 2020 at 4:19 pm

    Great recipe. So easy to make. Tasted fabulous. My only change was using coconut oil.

    • Reply
      Jill
      December 17, 2020 at 8:46 pm

      Yay! So glad you loved the blueberry muffins, Marry Ann! Thanks for taking the time to comment and rate the recipe. 🙂

      • Reply
        Mary Ann D.
        January 3, 2021 at 11:50 am

        I made a batch to take on a recent GF trip to the Gulf Coast. Much better breakfast option than what our hotels had.

  • Reply
    Lizard
    January 23, 2021 at 2:11 pm

    Finally! A gluten free muffin recipe that is delicious! I made a few modifications to accommodate an egg allergy and eliminated the honey to avoid sugar. Instead of using an egg, I used 1.5 ripe bananas to replace the 3 eggs. I mashed the bananas with a fork and placed into my magic bullet to purée for easy mixing. The bananas add enough sweetness that I was able to eliminate the honey without a direct replacement. I used coconut oil instead of avocado oil and frozen instead of fresh blueberries. They turn out delicious every time! Very moist and flavorful. Definitely a keeper in my household.

    • Reply
      Jill
      January 23, 2021 at 3:00 pm

      So glad to hear it! I’ll have to try your substitutions sometime – it sounds delicious! Thanks for the review!

  • Reply
    Nadia
    March 21, 2021 at 10:36 am

    These were amazing 😭❤️ My whole family was so impressed! I’m making more as I post this ! Do you have the calorie count?

    • Reply
      Jill
      March 21, 2021 at 11:08 am

      So glad you loved them, Nadia! These are a family favorite of ours too. I’m working on getting nutritional information up for all my recipes. Check back in a few days and I’ll be sure to get that up for you. Thanks for the feedback! 🙂

  • Reply
    Nadia
    March 21, 2021 at 10:37 am

    Oops! Forgot to rate it 🙂

    • Reply
      Jill
      March 21, 2021 at 11:08 am

      Lol. Thanks, Nadia!!

  • Reply
    Stacy
    April 2, 2021 at 9:49 am

    Easy and DELICOUS! My favorite blueberry muffins to date!

    • Reply
      Jill
      April 2, 2021 at 12:10 pm

      Yay! This makes me so happy! Thank you, Stacy!

  • Reply
    Amanda
    April 7, 2021 at 10:57 am

    These are so delicious! I love that are healthy and paleo – and in my opinion the almond flour adds a nice almond flavor! My only complaint (if you can call it that) is that they are very dense. Which isn’t surprising given the heavy almond flour and amount of honey. But, in in your professional baking experience, is there any way you’d recommend to make these lighter/fluffier? Thank you!

    • Reply
      Jill
      April 7, 2021 at 12:13 pm

      Hi Amanda! So happy you loved the blueberry muffins! I actually don’t think these are dense at all and haven’t heard that complaint from anyone else! My only suggestion is to scoop and level out your almond and coconut flour when measuring. Use a spoon to scoop the flour into the cup, then level it off with the back of the knife. I’m guessing you may have had just a bit too much flour which contributed to the denseness. I sure hope this helps! Thank you for trying out my recipe!

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