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

Almond Flour Blueberry Muffins (paleo, gluten free)

This post may contain affiliate links.

1K Shares

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
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 these paleo blueberry muffins 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.

almond flour blueberry muffins

 

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

 

And don’t forget to sign up for my newsletter here.

 

pin for later icon

paleo blueberry muffins

 

If you try these almond flour blueberry muffins, or any of my recipes, please leave a review and star rating – thank you!

 

healthy paleo blueberry muffins
Print Recipe Pin Recipe

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!
Recipe Type: Muffins
Keyword: almond flour, blueberry, gluten free, gluten free muffins, healthy, paleo
Pin Recipe

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

If you enjoyed this recipe, follow me on social media for new recipes and updates!

Instagram

Pinterest

Facebook

Psst…want to save money on healthy food?  Check out Thrive Market!

Thrive Market sells your favorite organic and non-gmo brands for up to 50% off retail.

1K Shares

Newsletter

What’cha Makin’?

Did you make this recipe?  Share on Instagram using #simplyjillicious so I can see!

You Might Also Like

9 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!

    Leave a Reply

    Recipe Rating