Living Healhty With Chocolate eBook

Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb)

These Paleo Blueberry Muffins are so moist they melt in your mouth :)

Paleo Blueberry Muffin

For everyone looking for a nut free version of this muffin, here it is: Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb) – made with coconut flour, coconut oil, coconut milk, eggs and fresh blueberries.

Paleo Coconut Flour Blueberry Muffin

4.9 from 10 reviews
Paleo Blueberry Muffin (Low Carb, Gluten Free, Grain Free)
Author: 
 
Ingredients
  • 1 cup almond flour
  • ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoon raw honey
  • ½ cup coconut milk, full fat
  • 2 tablespoon coconut oil, melted
  • 1 egg
  • ¼ cup fresh blueberries (add a little more if you like)
Instructions
  1. preheat the oven at 350°F
  2. in a large bowl mix the dry ingredients - almond flour, baking soda, salt
  3. in a separate bowl mix the wet ingredients - coconut milk, egg, honey and coconut oil
  4. combine wet and dry ingredients and gently mix the batter using a rubber spatula. Do not over mix or the almond flour will become oily.
  5. fold blueberries into the batter
  6. pour batter into paper lined muffin pan cups and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan

    Recipe makes 6 muffins. Store in an airtight container in the refrigerator.

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Posted in: Desserts, muffins / cupcakes
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Comments: 111

  1. Best Things of the Week! | theshooz March 31, 2013 at 12:29 pm Reply

    [...]  Discovering the best paleo blueberry muffin recipe!  So good, My Love didn’t even think they were [...]

    • Shelly March 25, 2014 at 12:59 pm Reply

      Do you have any breakdown on the nutrional values , such as fat, carbs protein fiber calories…?

  2. Nicole April 25, 2013 at 11:49 am Reply

    I made these for my friend who has recently started the paleo diet. I thought they lacked flavor and were a little too spongy. I’ll still give them to my friend and see what he thinks, but I definitely wouldn’t make them again.

    • adriana April 25, 2013 at 12:14 pm Reply

      sorry yours did not turn out like you aspected. I have made them several times now and they seem to be a big hit with everyone I share them with. Thank you for checking out my site and good luck with your next attempt! Let me know if I can help in any way.

  3. Jackie April 26, 2013 at 7:35 am Reply

    made these last night and they are fantastic!!! they stuck to the paper a bit so i’m wondering if i should skip the liners next time. any thoughts?

    • adriana April 26, 2013 at 12:29 pm Reply

      I didn’t use liners when I made them and I will remake them soon to test to and will give you a more clear answer. You could try using a silicone muffin pan next time. I use these in particular and they are awesome

  4. Angela April 27, 2013 at 6:04 pm Reply

    Made them with blueberries twice and they turned out great! Really flavorful! Tonight I replaced the blueberries with banana and it was even better. The mixture got firmer than the blueberry recipe. It tasted just like banana bread! Perfect!

  5. Beverly April 29, 2013 at 4:22 pm Reply

    They came out great for me. I didn’t have enough liners, so I greased the remainder of the muffin tin (doubled recipe) with coconut oil and it worked fine. No sticking. They were delicious. I added more blueberries!

  6. Stephanie May 10, 2013 at 5:20 am Reply

    Could you replace the almond flour with coconut?

    • adriana May 10, 2013 at 7:15 am Reply

      you can not replace coconut flour for almond flour without changing the ratios of the other ingredients. I will soon post a recipe for a blueberry muffin made with coconut flour. Thanks

  7. Liz May 14, 2013 at 8:43 am Reply

    Can I replace coconut milk with almond milk?

    • adriana May 14, 2013 at 8:46 am Reply

      You can replace coconut milk for almond milk, but you might need to adjust the amount since almond milk has less fat than coconut milk. Try adding a 1/4 cup instead of 1/2 cup. Please let me know how it goes.

  8. Suzann May 16, 2013 at 1:42 pm Reply

    Any chance you know the nutritional value for these muffins? :)

  9. Lateana Heuer (@LATEANAS) May 18, 2013 at 1:48 pm Reply

    They lacked flavor, I added lemon zest, doubled the blueberries and the honey and it worked out better.

  10. Amy May 21, 2013 at 2:47 am Reply

    Looking forward to making these, but I can’t find Almond flour anywhere – can I use ground Almonds instead?

    • Amy May 21, 2013 at 2:50 am Reply

      Oh…just searched the web and Almond Flour is know as Ground Almonds in the UK! I can buy them everywhere! Look forward to baking!!

      • adriana May 23, 2013 at 1:16 pm Reply

        Thanks Amy! Yes, almond flour is just ground up almonds. I use a brand called Honeyville because their almond flour is ground very fine and great for baking.

  11. Barb May 25, 2013 at 10:35 am Reply

    I made these today and used 1/4 cup of 2% Hood low carb milk, instead of the cocnut milk and they came out great. I also added about 3/4 t. of vanilla. Thanks for a great tasty and healthy muffin.

  12. Tanya May 25, 2013 at 10:22 pm Reply

    Great muffins – thanks for the recipe! We used mixed frozen berries as didn’t have any blueberries in the house. The ones that got raspberries were the best! Will try the blue Berries & Banana’s next. Thanks

  13. [...] Paleo Blueberry Muffins from Adriana at Living Healthy With Chocolate [...]

  14. adriana May 30, 2013 at 8:29 am Reply

    For everyone who asked for a nut free version of this blueberry muffin, here it is:

    http://livinghealthywithchocolate.com/desserts/blueberry-muffin-gluten-free-nut-free-dairy-free-low-carb-1663/

  15. Sapna May 30, 2013 at 8:43 am Reply

    This recipe definitely needs some pure vanilla and a small pinch of nutmeg will really peg that “flavor profile” of a traditional blueberry muffin we all enjoy.

  16. Ms. Naomi Ortiz-Honor May 31, 2013 at 10:19 am Reply

    Really delicious! Found your recipe on Elana’s Pantry website. Just made these. I subbed cranberries because I had them on hand and they were AMAZING! I didn’t use liners just used coconut oil in the muffin pan and they came out really easily. I also added some vanilla & cinnamon. Thanks for the recipe.

  17. [...] or in a thermos) Snack – Paleo trail mix Dinner – Stuffed bell peppers Day 4: Breakfast – Paleo Muffins Lunch – BLT wrap with lettuce instead of bread wrap Snack – Hard boiled eggs Dinner – Fajitas [...]

  18. eatingautism June 12, 2013 at 5:19 pm Reply

    [...] great mood. Kinsley got really excited when she saw that we were going to make some Paleo Muffins (Link here). She loves to bake! She even set the table for [...]

  19. Chrystelle June 25, 2013 at 7:47 pm Reply

    Any idea if spelt or quinoa flour would work as well as almond flour?

  20. Carrie June 26, 2013 at 7:36 am Reply

    Just came across your site and made these for the first time, simply amazing!!! I love your site and will be trying more recipes very soon. Thanks
    for sharing with all of us!!

  21. phoodographs July 1, 2013 at 7:57 am Reply

    I made these http://www.phoodographs.com/2013/07/gluten-free-blueberry-muffins.html and they smell and taste great but they are a bit too soft for my liking and they didn’t rise. Any suggestions on what I can do?
    Cheers,
    Maryam

    • adriana July 1, 2013 at 10:45 am Reply

      You can try adding less coconut milk, or more almond flour so it is not so ‘wet’. I fill my cups to the top and as you can see in the picture, mine did rise well. I am not sure why yours didn’t…

  22. Steffany July 7, 2013 at 3:45 pm Reply

    Just made these and they’re delish! Getting ready to make a second batch! Alpha from a fellow HI mama! Have been loving your recipes!

    • adriana July 7, 2013 at 4:57 pm Reply

      :) thanks!

  23. Steffany July 7, 2013 at 3:45 pm Reply

    Should say Aloha, not alpha! Darn autocorrect!

  24. bjp2008 July 12, 2013 at 2:30 pm Reply

    Possibly a silly question, but is the coconut milk the kind that comes in a can, or the kind in the fridge section next to the milk? Are they the same thing?

    • adriana July 15, 2013 at 10:16 am Reply

      they are not the same thing. Look for full fat coconut milk in cans. Popular brands are Native Forest and Natural Valley

  25. Lisa Cantu July 15, 2013 at 7:31 am Reply

    Mine turned out very crumbly….used Bobs red mill almond flour. Wonder if the brand of flour made them this way. I even had to use the entire can of coconut milk just to mix the batter.

  26. Lisa Cantu July 17, 2013 at 3:19 am Reply

    Wow…realized i was using coconut flour instead of almond flour.

    • adriana July 17, 2013 at 8:08 am Reply

      that will explain why it crumbled and it is a great example why coconut flour can not be substituted for almond flour. That is why I also posted a recipe of this muffin using coconut flour.

  27. Brooke July 21, 2013 at 10:01 am Reply

    what should the consistency of the batter be? i just doubled the reciepe using Almond milk,and I even added more almond milk, and it is no where near being batter. it is VERY think and sticku.. is this right?

    • adriana July 21, 2013 at 10:09 am Reply

      Are you using coconut flour instead of almond flour?

  28. Sadie July 23, 2013 at 12:31 am Reply

    Any suggestions for making these muffins vegan? I was thinking a flax egg plus some extra leavening might work.

  29. Elissa July 25, 2013 at 9:39 am Reply

    These are sick. What a waste of blueberries. No flavor and very dry.

    • adriana July 25, 2013 at 11:01 am Reply

      Sorry yours did not turn out like you aspected. If you used almond flour and followed the recipe exactly there is no way the muffins come out dry. I have made them several times. You can add more sweetener next time and some vanilla if you like “more flavor”

  30. Malin July 26, 2013 at 2:24 am Reply

    Thanks for recipe they look delicious! Will try these this weekend! If anyone would like to know the nutritional value here is it:
    Total kcal for 6 muffins: 1422 – 60g carbs, 120g fat, 33g protein, 39g sugar.
    Total kcal per muffin: 237kcal – 10g carbs, 20g fat, 6g protein, 7g sugar.

  31. Deborah July 27, 2013 at 8:45 am Reply

    These were great! I used 1/4 cup almond milk in lieu of the coconut milk, and I added a splash of vanilla and some orange zest. Yum :)

  32. Taz July 29, 2013 at 2:40 pm Reply

    Hi was wondering can i freeze these? Thanks!

    • adriana July 30, 2013 at 8:10 am Reply

      yes, should be fine to freeze them.

  33. Muffins | Ashtanga Mama July 31, 2013 at 3:25 am Reply

    [...] say a muffin sounds quite tasty right now so I’m googling paleo muffin recipes.  Don’t these look [...]

  34. Silvia August 5, 2013 at 9:19 am Reply

    These muffins are even better when you add 2 bananas in the mix, if you like bananas that is :)

  35. Carol August 8, 2013 at 11:17 am Reply

    Made these today and…YUM! I added extra honey and a bit of organic vanilla extract as suggested by some others. Thank you for the recipe! My husband is thrilled to have muffins that aren’t laden with sugar. I also used coconut milk in a carton not from a can. Thanks again!

  36. Paleo Sweets | womensdietnetwork August 13, 2013 at 11:52 am Reply

    […] these Paleo Blueberry Muffins look like they would melt in your mouth! Made by Living Healthy with Chocolate. […]

  37. Monica August 14, 2013 at 5:23 pm Reply

    i doubled the recipe, not sure if i did something wrong but i thought they were really greasy and bland. I even added 1/4 c more fresh alaskan berries. I would reduce the oil by about a tbsp. Not sure if i will try this recipe again.

  38. […] Find the original recipe here. […]

  39. healthyservesone August 17, 2013 at 9:36 pm Reply

    Hi Adriana. I just made a version of your muffins with cacao for some chocolate action. Delish! Check it out on my blog.

  40. Isabelle August 20, 2013 at 11:19 am Reply

    So tasty! Thank you. I doubled blueberries and they took 40 mins to cook in my oven. I love these!

  41. Marie September 4, 2013 at 5:43 am Reply

    can you tapioco flour in this recipes

  42. Maggie September 15, 2013 at 6:45 am Reply

    I’m doing the Whole Life Challenge, which doesn’t allow honey. They do allow Stevia, however. Would you happen to know how I can incorporate Stevia in, or maybe bananas to sweeten the recipe sans honey?

    • adriana September 15, 2013 at 10:29 am Reply

      Stevia, mashed bananas, dates, raisins, raw coconut palm sugar, maple syrup would work.

  43. Michelle September 28, 2013 at 6:36 am Reply

    I made these a couple days ago and am now making a pumpkin version. These are some of the best paleo muffins I have made. Thanks for the recipe!

    • adriana September 28, 2013 at 7:24 am Reply

      Thanks Michelle! Can you please let me know how your pumpkin version turned out?

  44. Geiggi October 2, 2013 at 5:23 am Reply

    Fat/calorie content?

  45. angel November 5, 2013 at 6:07 am Reply

    Just made these and I cant figure out why the inside is so mushy. lol. I baked an extra 10 mins and its still mushy on the inside. I will say that I used frozen blueberries. Maybe that is what it was…… Overall though, I like the flavor.

    • Isabelle November 5, 2013 at 10:17 am Reply

      I found I had to bake mine for double the time and then they were perfect.

  46. Caroline November 5, 2013 at 11:30 pm Reply

    Sounds great! Looking forward to making them – how long will they last?(if not eaten) and where should they be stored? Thanks in advance and looking forward to making lots of things from your website :)

    • adriana November 6, 2013 at 1:02 pm Reply

      Store them in the refrigerator. They should last about 3 weeks.

  47. KG December 1, 2013 at 6:04 am Reply

    Delicious! I made these today and they are amazing. Easy to make, very moist and great flavour. I will definitely make these again.

  48. Caroline December 10, 2013 at 9:49 am Reply

    I made these and the flavor was fantastic but they didn’t rise that much… they just were flat and “floated” out mostley :( But the taste was fab!! :) Maybe I need more bakingpowder?

    • adriana December 11, 2013 at 8:20 am Reply

      Caroline, did you use baking powder or baking soda? The recipe calls for baking soda. Also, fill each cup to the to with the batter and they will rise over it.

  49. Sylvia Vago December 18, 2013 at 5:14 pm Reply

    Just tried your Paleo Blueberry muffin. After following your recipe instructions to the letter, I ended up with an oily gunk! You need to have simething additional to the almond flour. I make blueberry friands and use 1/2 cup coconut flour as well as almond flour. Is baking soda Bicarbonate of soda or baking powder? What have others found

    • adriana December 23, 2013 at 6:19 am Reply

      As you read the comments above you will see that many people made this muffin and love the recipe. Something must have gone wrong when you made yours. Did you use melted coconut oil? Did you mix the batter by hand? What brand of coconut milk and almond flour did you use? The recipe uses baking soda.

  50. Emily January 12, 2014 at 2:37 pm Reply

    I tried these today. They were not good. Waste of ingredients. :(

    • adriana January 13, 2014 at 7:34 am Reply

      What happened Emily? Why were they not good?

    • Isabelle January 13, 2014 at 10:14 am Reply

      Each time I make them they are excellent. I love this recipe. Thank you for sharing!!

  51. Amy January 15, 2014 at 3:48 pm Reply

    just finished making these and could not wait till they cooled and they were crumbly. but still tasted fantastic! and i cooked a little cake in a small rod iron skillet and it didn’t stick at all, also used melted butter and organic milk instead of the coconut milk. If you like things extra sweet just add more sweetner but they were fine with me in that regard.

  52. simplystellarphoto January 17, 2014 at 2:43 pm Reply

    Can I put some erythritol in here too to sweeten them up a bit?

    • adriana January 21, 2014 at 2:18 pm Reply

      yes!

  53. Nancy February 1, 2014 at 3:44 pm Reply

    Can you tell me what the carb count is? Thank you.

  54. Wednesday 021914 February 18, 2014 at 2:01 pm Reply

    […] Paleo Blueberry Muffins look sinful….like straight from a naughty bakery sinful. Thank you, Living Healthy with […]

  55. Emma Hunter February 27, 2014 at 12:20 pm Reply

    I just made these and it was so easy however I did find they were quite soggy and greasy on the bottom, should I use less oil?

    • adriana February 28, 2014 at 12:28 pm Reply

      Emma, try cooking it longer next time. Insert a toothpick into the center and cook until the toothpick out comes out clean.

  56. Tara March 10, 2014 at 4:28 pm Reply

    Overall these were just ok for me. Out of the oven and cooled and they were nice texture and good but not sweet enough for my taste though I did add lemon zest and liked that addition. I made a simple powdered sugar lemon juice glaze and added a bit to the tops and they were great. My Mai. Problem is that a little less than 2 days later they are quite soggy especially on the bottom. I stored them in Tupperware in the fridge. I don’t think it’s the glaze doing it since I just put a touch on the top only and it’s mainly the. Ottomh that got so moist and soggy. I’m going to try to let them sit out and hopefully dry out a bit but overall I would not make again unless I’m going to serve same day. In my experience almond flour items go soggy so quickly! Any advice.?

    • adriana March 11, 2014 at 1:28 pm Reply

      Tara, you could try using less coconut milk, or adding about 1/4 cup of tapioca flour.

  57. Brenda March 17, 2014 at 1:31 am Reply

    If you have a problem with muffins sticking to the muffin liners, when the muffins have cooled, place them in a plastic zip-lock or freezer bag that you can tie up and keep them there over night and the paper will peel away from the muffins. I always keep my muffins in a zip-lock bag as it keeps them moist.

  58. Debbie Walker April 11, 2014 at 9:28 pm Reply

    Just made these, and I doubled the recipe. They came out way too soggy, and had to toss them. Not sure what happened, I did use more blueberries than the recipe called for, and they were frozen, but I let them unthaw first. I did add 1 more tablespoon of honey, and 1 tsp. of vanilla. I tested them with a toothpick, and it came out clean, so I figured they had cooked long enough. They didn’t rise very much either. I’m going to try another batch tomorrow, but I won’t double the recipe, and I won’t add extra blueberries. Maybe too much moisture from the extra blueberries caused them to be mushy ? Hoping for better results next try. Don’t want to give it a bad rating, because I did alter the recipe a little, and it was probably my fault.

    • adriana April 12, 2014 at 5:31 pm Reply

      Debbie, it’s hard to say what caused your muffins to mush. Adding frozen blueberries, more honey and vanilla will defenetly add more moisture. Doubling the recipe should not be a problem. I am curious as to the brand of the ingredients you used. I have not had that problem with this recipe.

  59. Angela May 1, 2014 at 5:04 am Reply

    Very good. Used an extra tablespoon honey & cranberries. Loved it!

  60. Robert Fitzhenry May 4, 2014 at 5:38 am Reply

    I found these through eleana’s (sp?) pantry link – pic looks great but nothing like mine. I blame it on the substitution for the coconut milk — i found on the web a ratio that 1 cup coconut milk can be subbed for 3/4 cup milk+1/4 cup oil — i reduced to 2 tablespoons oil+ 1/4 cup and 2 Tablespoons Milk — the batter was very fluid/wet. They didn’t really rise – remained flat — very wet inside…I will try again to see if i have a better result with using full-fat, coconut milk. I also agree with some that needs additional flavor – i did add 1/2 tsp van extract and zest of 1/4 of lemon — was nice….

  61. Jordan May 21, 2014 at 2:42 am Reply

    These look amazing! Just wanted to let you know I included them in my roundup of make-ahead paleo breakfast ideas. Have a great day! http://ow.ly/x5Vjh

  62. Ashana May 25, 2014 at 9:56 pm Reply

    These are incredible!! Love them

  63. Carolyn June 2, 2014 at 5:55 am Reply

    I made a batch of blueberry muffin last night for my hubby, we loved ‘em. I did add 1/2 tea of vanilla, increased baking soda to 1/2 tea, zest of 1 lemon & more berries (I usded frozen). Next time I’ll add cinnamon, good recipe :-)

  64. TAO June 13, 2014 at 6:10 am Reply

    These turned out great! Used apple sauce instead of coconut milk and added an extra egg for protein. Thank you!

    • adriana June 13, 2014 at 11:08 am Reply

      Thank you for your feedback!!

  65. Jackie June 28, 2014 at 10:11 am Reply

    Aren’t almonds considered nuts? Just wondering why you say they are nut free?

  66. Andrea Fleming July 15, 2014 at 5:19 am Reply

    I have run out of coconut oil and really want to try this today is there anything I can substitute it for?

    Thank you

    • adriana July 15, 2014 at 9:03 am Reply

      Andrea, butter will work also, same amount.

  67. Mr Monte July 22, 2014 at 3:21 am Reply

    I made 2 batches yesterday. one with bananas added & one without bananas. On both batches I used almond milk instead of coconut milk, pure maple syrup instead of honey, added some cinnamon and added 2T of almond flour. Both batches cam our very tasty. Once i get some coconut milk I will make these again.

    Thanks for sharing.

  68. Anya August 5, 2014 at 5:59 pm Reply

    These turned out delicious! Thank you for the recipe!

  69. Amy August 5, 2014 at 7:58 pm Reply

    Hi there would love to try this recipe but I cant find almond flour anywhere where I live. Could you please recommend another that I could try?
    Many thanks xx

  70. […] Go get the recipe: livinghealthywithchocolate.com […]

  71. Nikoletta August 17, 2014 at 4:14 pm Reply

    Hi, do you use coconut milk from the can or carton?
    I used the can and added extra but still ended up like cookie dough. Thanks in advance

    • adriana August 17, 2014 at 8:07 pm Reply

      Nikoletta, I use full fat coconut milk from can in all my recipes, not carton. Did you use coconut flour in place of the blanched almond flour when you made them?

      • Nikoletta August 17, 2014 at 8:24 pm Reply

        Goodness me, yes, I did! How silly :) I have them in the same glass jar and just noticed while putting it away. I have to try it again!

        • adriana August 18, 2014 at 6:09 pm Reply

          I am so happy to hear you like my recipe :) Thank you for your feedback!

      • Nikoletta August 18, 2014 at 5:17 pm Reply

        Adriana, I used the correct flour now and I must say that this is the nicest grain-free muffin I made so far! Thank you for the recipe!

  72. Paleo blueberry muffins | Paleovirtus September 1, 2014 at 6:41 pm Reply

    […] After a fair bit of Googling about, this was one of the first recipes I decided to try – Adriana Harlan of “Living Healthy With Chocolate”‘s Paleo Blueberry Muffins. […]

  73. Paleovirtus September 2, 2014 at 11:36 am Reply

    These beauties are now a firm favourite in our family.

    I’m going to have to seriously consider putting a padlock on the fridge, then they just might last longer than 20 minutes after coming out of the oven…

    I’ve blogged about them here…

    http://paleovirtus.wordpress.com/2014/09/02/paleo-blueberry-muffins/

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