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

These Paleo Blueberry MuffinsΒ are so moist they melt in your mouth πŸ™‚

Low Carb Paleo Blueberry Muffin - Living Healthy With Chocolate

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

Paleo Coconut Flour Blueberry Muffin

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4.8 from 30 reviews
Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb)
  • 1 cup blanched 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 (frozen blueberries will not work)
  1. Preheat the oven to 350Β°F and line a muffin tin with baking cups.
  2. Mix together the blanched almond flour, baking soda and salt.
  3. In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
  4. Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
  5. Gently fold in the blueberries into the batter.
  6. Spoon batter into the prepared muffin tin, filling each to the top.
  7. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes
  8. Set pan over a wire rack to cool. Wait until muffins are completely cool before removing from the paper liners.

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


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Love to hear from you & see your photo! Please comment below.


  1. 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.

  2. 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

  3. 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!

  4. 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!

  5. 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

  6. 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.

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

    Any chance you know the nutritional value for these muffins? πŸ™‚

  8. 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.

  9. 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.

  10. 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.

  11. 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

  12. 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:

  13. 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.

  14. 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.

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

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

  16. 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!!

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

    I made these 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?

    • 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…

  18. 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

      πŸ™‚ thanks!

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

    Should say Aloha, not alpha! Darn autocorrect!

  20. 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

  21. 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.

  22. 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.

  23. 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?

  24. 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.

    • adriana July 23, 2013 at 8:17 am Reply

      Hi! I have never tried this but you could try using flax seed and water (1 tbsp ground Flax seeds +3 tbsp Water =1 egg)

      Here are some other options:

    • Sara May 27, 2015 at 9:46 am Reply

      Did you try this? If so how did it go?

  25. 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”

  26. 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.

  27. 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 πŸ™‚

  28. 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.

  29. 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 πŸ™‚

  30. 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!

  31. 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.

  32. 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.

  33. 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!

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

    can you tapioco flour in this recipes

  35. 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.

  36. 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?

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

    Fat/calorie content?

  38. 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.

  39. 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 πŸ™‚

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

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

  40. 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.

  41. 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 πŸ™ But the taste was fab!! πŸ™‚ 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.

  42. 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.

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

    I tried these today. They were not good. Waste of ingredients. πŸ™

    • 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!!

  44. 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.

  45. 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


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

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

  47. 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.

  48. 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.

  49. 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.

  50. 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.

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

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

  52. 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….

  53. 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!

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

    These are incredible!! Love them

  55. 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 πŸ™‚

  56. 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!!

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

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

  58. 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.

  59. 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.

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

    These turned out delicious! Thank you for the recipe!

  61. 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

  62. 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 πŸ™‚ 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 πŸ™‚ 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!

  63. 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…

  64. Rachel September 29, 2014 at 11:31 am Reply

    I had very high hopes for this recipe, but my batch came out a soggy mess. Followed instructions, but used thawed blueberries. Had to throw them out…might try again, but I hate wasting ingredients.

    • adriana September 30, 2014 at 8:38 am Reply

      Rachel, frozen blueberries adds moisture to this recipe. If you want to try again, try adding some coconut flour to thicken the batter or use less coconut milk. Make sure the coconut milk you’re using is full fat, not light. Also the brand of almond flour you use makes a huge difference and I strongly suggest you use the one by Honeyville.

  65. Nicole October 20, 2014 at 5:46 pm Reply

    I’ve tried this twice. They fall apart, I don’t get a “batter” I get a dry-ish consistency. Followed the recipe just like it says – but have to scoop out the crumbs with a spoon – both times. Help?

    • adriana October 20, 2014 at 6:26 pm Reply

      Nicole, sounds like the problem is with the ingredients you’re using. Can you please tell me the brands of everything you’re using?

  66. Jamie November 20, 2014 at 3:59 pm Reply

    I made these this morning they are sooooo delicious! Even kids would love them as a lunch box treat. I have a really big sweet tooth so it’s great to find yummy guilt free sweets!

    • adriana November 20, 2014 at 4:40 pm Reply

      Thank you Jamie!

  67. Sarah February 2, 2015 at 4:43 am Reply

    I made these muffins exactly as the recipe stated. They looked great but were very oily and had no taste. I think 2 tablespoons of melted coconut oil is too much. And maybe add some lemon zest for flavor?

    • adriana February 3, 2015 at 8:48 am Reply

      Sarah, these were not supposed to be oily. What brand of almond flour did you use? Also, did you mix the wet and dry ingredients just until combined? Overworking the batter may have made your muffins oily. Also, the brands of almond flour vary in how oily they are, so this could also be the problem.

  68. Brandie February 2, 2015 at 7:41 am Reply

    This recipe was my 4th recipe I’ve tried… I really wanted something my non paleo family could eat and I wouldn’t be tempted With a non paleo goodie around my house. I searched only for 5 star recipes and the first 3 I threw out an entire dozen because they were just awful! The other 3 were all made with coconut flour and I realized I perhaps didn’t like coconut flour. I almost decided not never try another baked paleo treat as I haven’t even found a decent pancake recipe either but I looked one last time and searched blueberry muffins with almond flour and found this one! I did add 3/4tsp of vanilla as one reviewer recommended and put a little bit more salt (2 pinches) but what makes these muffins so great is they have that sweet raw honey taste in them! The texture is still off from a regullar floured muffin but that honey sweet taste makes up for that texture. Thank you so much for a great recipe!

    • adriana February 3, 2015 at 8:39 am Reply

      That’s great Brandie! I am so happy you finally found a recipe you like πŸ™‚ Thank you for your feedback!

  69. Carolyn February 18, 2015 at 12:45 am Reply

    Yummy! Made these tonight with tinned apple (grandkids can’t have bright coloured fruits). They came out awesome. Hubby & I had one each still warm from the oven with coconut yoghurt & it was Devine. Like an apple sponge pudding. They stuck to the papers but it was better than trying to clean patty trays. Great recipe & I’m sure grandkids will love them!

    • adriana February 19, 2015 at 1:45 pm Reply

      Thank you for your feedback Carolyn! πŸ™‚ Try using these paper cups next time. These are great for grain-free baking because nothing sticks to them.

  70. Nikki March 1, 2015 at 6:17 am Reply

    If you follow the recipe these muffins are amazing. If you are making them your own and don’t like how they turn out, oh well, no need to complain. I love reading the comments about people who make tweaks and have positive results. They double well. I doubled mine and used silicone liners. I have made these muffins multiple times in the last couple of years. Thanks for a fabulous recipe!!

    • adriana March 1, 2015 at 12:28 pm Reply

      Thanks so much for your feedback Nikki. I love your photo!

  71. Ann-Kristin March 5, 2015 at 10:25 am Reply

    Hi! I want to try and make these muffins πŸ™‚ But can you tell me how much is a cup? I know this is a measure inn old norwegian recipes, But I have never understood the size of the cup πŸ™‚

    • adriana March 5, 2015 at 11:31 am Reply

      Ann, most kitchen stores carry measuring cups and spoons like this one and it’s important you measure your ingredients with these:

  72. Ann-Kristin March 5, 2015 at 10:38 am Reply

    One more – do reheated blueberries work? The fresh ones in the store are not very tasty these days..

  73. Ann-Kristin March 5, 2015 at 1:26 pm Reply

    Ok, thanks πŸ™‚ I have something that looks like it, But here everything is measured with liters. Desiliter, that is the biggest one in my kit..

  74. Cat April 20, 2015 at 2:22 pm Reply

    YES, these were SO GOOD! Thank you! That being said, I did a lot to the recipe, but this was a great base: I added the zest of one whole lemon, 1 tsp vanilla extract, and a tsp of cinnamon. And doubled (or maybe even tripled?) the blueberries. I also used 1/4(ish) cup almond milk as suggested in one of the comments, because I spilled my coconut milk all over the kitchen when I attempted to pour it (doh). Next time I’ll try it with a chia egg instead of a real egg and report how it turns out. I made these with the intention of sharing them but… after eating the first one that idea went out the window lol.

    • adriana April 21, 2015 at 11:52 am Reply

      Thank you for your feedback and for sharing your modifications to the recipe Cat. Great to know these work and taste good too!

  75. Rivka Hobden May 12, 2015 at 6:59 pm Reply

    These are yummy! Substituted Stevia for the honey and they are really low carb treats. I’m doing the LCHF WOE and they are something I have in the freezer for afternoon tea when everyone else around me is having cake and biscuits. Thank you!

    • adriana May 13, 2015 at 9:02 am Reply

      πŸ™‚ Thank you Rivka!

  76. Tania Rich May 13, 2015 at 8:42 am Reply

    i totally messed this up! I used almond milk instead of coconut (but didn’t use 1/4 cup because I didn’t know). Then I thought it would be fun to add an over ripe banana (I’m sure you’ve seen banana blueberry muffins out there), and it baked just fine. Left it in the oven for only 25 minutes. When I popped them out they were all soft and funny on the bottom πŸ™ πŸ™
    I really almost cried. I was already having a bad day

    • adriana May 13, 2015 at 9:07 am Reply

      Tania, you could try putting the back in the oven so they’re cooked all the way. I always test to see my baked goods are cooked all the way through by inserting a stick in the center. You could also place the muffins in a waffle iron if you have one. Adding bananas and using almond milk is no problem, but they both add moisture to these muffins and you need to account for that by using more flour or a starch.

      • Tania Rich May 13, 2015 at 9:42 am Reply

        My thought WAS to put them back in, but they got pretty brown in the 25 mins, i was scared they would burn…but I will give it a try. I actually did not do the stick test even though I knew better. Just being stubborn. SMH
        Thank you for your help

  77. Fay May 26, 2015 at 3:31 am Reply

    Can I use regular honey instead of raw honey.

    • adriana May 26, 2015 at 8:08 am Reply

      Fay, yes you can use regular honey. Raw honey has a thicker consistency and adds less moisture to baked goods. So you might want to add a couple more tablespoons of almond flour to your muffins to compensate. Let me know how they turn out πŸ™‚

  78. Bobbi May 26, 2015 at 1:08 pm Reply

    This recipe did not work for me at all, I followed it precisely TWICE! Didn’t work either time. Not to mention the expense to make this recipe. So not impressed! Don’t waste your time or money on this one.

    • adriana May 26, 2015 at 1:24 pm Reply

      Bobbi, I want to try to help you figure out what went wrong when you made these muffins. This recipe works really well and I make it all the time. Many people also made this recipe with success and loved it.
      First, can you please tell me what went wrong? Did you use the same brand of ingredients I list above? If not, can you tell me what you used? Thanks.

  79. Mr Monte May 26, 2015 at 1:46 pm Reply

    I make these often with great success. I don’t use liners but grease the pan with coconut oil. I wait on the blueberries & add then after I’ve poured the batter, this keeps you from having soggy bottoms.

  80. Sarah @ Young Paleo June 24, 2015 at 7:07 am Reply

    Made these the other day and they were yummy! The only thing is they stuck to the liners a lot. Is there a way to prevent this from happening?

    Other than that, these were delish πŸ™‚

    • adriana June 24, 2015 at 10:37 am Reply

      Hi Sarah, one option would be to coat the liners with melted coconut oil. You can also use a silicone muffin pan or purchase paper liners that are non-stick. Examples below:

  81. Brannon July 8, 2015 at 4:23 pm Reply

    I made these for the first time yesterday. I didn’t use blueberries, I used chocolate chips. I used canola oil instead of coconut oil and plain soy milk instead of coconut milk. They turned out amazing!! I want to try and make this in a loaf pan. Have you tried that? Did it work?

  82. tammu July 19, 2015 at 7:53 am Reply

    I’m confused. I bought almond flour just now per the recipe (paleo blueberry muffin) but the more I read it sounds like I need coconut flour. Can someone confirm.

  83. Nancy August 24, 2015 at 8:14 am Reply

    I have a bunch of frozen blueberries. Why do those not work?

    • adriana August 24, 2015 at 9:48 am Reply

      Nancy, frozen blueberries add moisture to the batter and your muffins may turn out soggy. If you want to give it a try, I suggest adding about 2 teaspoons of coconut flour or 2 tablespoons of arrowroot powder so the batter absorbs the extra moistness.

  84. Theresa September 30, 2015 at 4:22 pm Reply

    These muffins are absolutely delicious!! So moist, they truly do melt in your mouth!! Great job…thanks for an awesome recipe!!

    • adriana October 1, 2015 at 7:04 pm Reply

      Thank you for your feedback Theresa! I’m so happy you like this recipe πŸ™‚

  85. Vanessa October 12, 2015 at 3:28 pm Reply

    My daughter and I made these today and loved them! We didn’t have honey on hand but used maple syrup instead. We used a 12 muffin tin so we decided to double the recipe and make two different flavors. We poured the plain muffin batter into the muffin tins first and then sprinkled the toppings; making 6 strawberry and 6 chocolate chip. A little bland so next time I’ll add a bit more salt and vanilla but overall a great recipe! Will definitely make these again!

    • adriana October 12, 2015 at 6:34 pm Reply

      Thank you for your feedback Vanessa. You can try adding a bit more sweetener next time also.

  86. Amelia December 23, 2015 at 3:07 pm Reply

    I made these this afternoon. The muffins came out a decent texture and looked nice, but unfortunately they tasted awfully bland. I am pretty much kicking myself for not having thought to add some vanilla, cinnamon – anything to give them a little flavor. Needs more honey too. Will not be making these again – definitely not the best blueberry muffins.

    • adriana December 26, 2015 at 8:37 am Reply

      Amelia, sounds like you’re not used to eating low-sugar foods. I think next time you should add more sweetener to make these muffins taste better for you. It’s not easy to develop grain-free recipes with a good texture and as you can see, these muffins have a very good texture so I suggest you just modify this recipe to your liking next time.

  87. Beverley January 16, 2016 at 7:52 pm Reply

    Terrific! I read all the comments, then made them with added cinimon & vanilla , swapped the honey with 2tblsp natvia to keep them a bit lower carb.& they turned out great. Thank you .

    • adriana January 18, 2016 at 9:26 am Reply

      Hi Beverley, thank you for your feedback! I’m happy to read your comment and know you like the muffins πŸ™‚

  88. Amy January 18, 2016 at 6:44 pm Reply

    These were amazing!!! Perfect in fact. Made almond flour in my thermomix also the coconut milk. Happy to have a top notch grain-free, dairy-free recipe – thank you

    • adriana January 19, 2016 at 11:02 am Reply

      Thanks for your feedback Amy! Love that you like my recipe πŸ™‚

  89. Tracie January 27, 2016 at 2:01 pm Reply

    The muffins tasted great. The only thing that I didn’t like was that they where kinda soft and greasy…(maybe it’s because I used a liner in my muffin pan..any suggestions to prevent this in the future…I would have cooked them longer but If I would have they probably would have burned. They where brown when I took them out and I cooked them for almost 30 min.

    • adriana January 28, 2016 at 10:33 am Reply

      Tracie, thank you for your feedback. You might have gotten this texture because of the ingredients you used. If you want to cook them longer next time, you can cover them with a piece of tinfoil so the tops don’t burn. I usually cook all my baked goods until I insert a toothpick in the center and it comes out clean. Depending on the brand of ingredients you are using, you might want to adjust the recipe and add less oil or milk, or more flour to compensate.

  90. Julie February 19, 2016 at 5:37 am Reply

    I just made these and thought they were delicious. My kids loved them too. Mine turned out a tad soggy, so I will add more flour next time. I will probably add more blueberries too. Overall they were delicious though! I used the Bobs Red Mill finely ground almond flour.

    • adriana February 19, 2016 at 8:44 am Reply

      Hi Julie, thank you for your feedback and for sharing your photo! Your muffins do look really good! πŸ™‚ A quick note on Bobs Red Mill almond flour – this flour is more course than the brands I usually recommend, and because of that it doesn’t absorb the wet ingredients very well leaving your baked goods dense, oily and sometimes sinking in the middle. I suggest you sift your flour next time and also maybe add about 1/4 cup more.

      • Julie March 8, 2016 at 3:48 am Reply

        Thank you for the advice! I’m getting ready to make them again, so I’ll try that πŸ™‚

        • adriana March 8, 2016 at 10:17 am Reply

          Awesome Julie, let me know how they turn out.

  91. Lyndsey February 27, 2016 at 7:20 am Reply

    My batter was not a batter at all, more like a paste?. Not sure what I did wrong any ideas?

    • adriana March 1, 2016 at 11:28 am Reply

      Hi Lyndsey, this must have been the ingredients you used or how you did your measurements. Did you end up baking the muffins and how did they turn out in the end?

  92. Melissa March 4, 2016 at 4:57 pm Reply

    i would love to bake these, but i am very tight on funds. i bought the almond meal today ($10 owch!!) and i’m ready to go, except i do not want to use honey. can you tell me how much of stevia drops i could use to replace the honey for sweetness? i want to make them right the first time, because i can’t afford to do trial & error.
    thanks so much!!!

    • adriana March 5, 2016 at 9:54 am Reply

      Hi Melissa, I’m not sure what brand of almond flour you bought or if its blanched. So I suggest you sift the flour and then measure so that you remove any larger chunks in the flour. Baking with almond flour can be tricky and not all brands give you the same results.
      As for the stevia, I am not sure how much you should add. I would add very few drops to the batter and adjust the amount added to your taste. Be sure to not over work the batter though, as this will cause your muffins to be oily and denser. Also keep in mind that stevia will give your muffins a different flavor. Please let me know how it goes.

  93. adriana March 6, 2016 at 5:17 pm Reply

    My muffins on Instagram (
    I love when you guys tag me! #livinghealthywithchocolate

  94. JP April 28, 2016 at 5:22 am Reply

    Mmm, these turned out DIVINE! I subbed melted butter for the coconut oil, mixed the honey and butter and then added the egg and then added the coconut milk (mixing well between each) and accidentally used 1/2 c frozen blueberries, but I mixed them in with the almond flour mixture before adding the liquids. I also noticed that the batter was a little thin so I added about two tablespoons more of almond flour (I use Wellbees super fine blanched almond flour).
    I filled 5 paper muffin cups and I baked in my toaster oven at 350. I cooked them until they were lightly golden on top which was about 10 minutes longer than the 25 minutes. I basically went with intuition and two years of experience working with non grain baking. Seriously this is the best flavor and the best texture! I wish I had more almond flour and I would make another batch!! Now I have to wait a week for my order to get here, but something to look forward to!

    • adriana May 1, 2016 at 8:38 am Reply

      Thank you JP! Im’ so happy you like the recipe! πŸ™‚

  95. Emily May 9, 2016 at 7:30 am Reply

    These turned out great! I was scared they wouldn’t rise but they came out fluffy and melt-in-your-mouth. I will definitely make these again and double the recipe because they’re already almost gone!

    • adriana May 9, 2016 at 12:15 pm Reply

      Thank you for your feedback Emily! I’m really happy you like the muffins! Please post a photo here next time you make it so I can see πŸ™‚

  96. Ana May 30, 2016 at 4:29 am Reply

    Followed the recipe as written. The muffins were extremely wet and soggy inside so they went back into the oven; crisp and delicious around the edges and completely soggy and wet inside out. They were trashed. Very disappointed.

    • adriana June 2, 2016 at 9:29 am Reply

      Hi Ana, this is probably due to the almond flour you used. Not all brands work the same for baking and some will indeed cause baked goods to be soggy and sink in the middle. What brand did you use?

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