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    Home | Recipes | Muffins / cupcakes

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

    By Adriana Harlan | 488 Comments | Published: Mar 13, 2013 · Modified: Oct 22, 2020

    Recipe Video Reviews
    4.9 from 183 reviews

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

    close up of two blueberry muffins in yellow paper muffin cup

    Here’s an updated photo so you can see the inside (as of July 2016) Enjoy !

    Paleo Blueberry Muffin (gluten-free, grain-free, dairy-free) by LivingHealthyWithChocolate

    For anyone looking for a nut-free version of this recipe click here. This version is made with coconut flour, coconut oil, coconut milk, eggs and fresh blueberries. Photo below.

    wooden cutting board topped with four coconut flour blueberry muffins in colorful muffin cups with loose blueberries around
    Coconut Flour Blueberry Muffin

    Try adding vanilla extract to your muffins to add even more flavor with every bite!

    🎥 Watch the recipe video

    Blueberry Muffin Recipe (Paleo, gluten-free, low-carb)

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    📖 Recipe

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

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    4.9 from 183 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :15 minutes mins
    Cook :20 minutes mins
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    Ingredients

    • 1 cup (114g) blanched almond flour
    • ⅛ teaspoon baking soda
    • pinch fine sea salt
    • 2 tablespoons (50g) raw honey
    • ½ cup (117g) full fat coconut milk
    • 2 tablespoons (22g) coconut oil, melted
    • 1 egg, room temperature
    • ¼ cup fresh blueberries, *

    Optional:

    • 1 teaspoon vanilla extract
    • ⅓ cup dark chocolate chips
    • ¼ cup chopped nuts
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line a muffin tin with baking cups, or use a non-stick silicone muffin pan.
    • Mix together the almond flour, baking soda and salt.
    • In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
    • Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
    • Gently fold in the blueberries into the batter.
    • Spoon batter into the prepared muffin tin, filling each to the top.
    • Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
    • Set pan over a wire rack to cool and wait until muffins are completely cool before serving.

    Notes

    Store in an airtight container in the fridge. You can freeze them too if you like.
    Double the recipe to make 12 muffins.
    *Frozen/thawed blueberries may not work well in this recipe because they add moisture.

    Shop Equipment Used

    Silicone Muffin Pan
    Silicone muffin pan

    Nutrition per serving

    Calories: 216kcalProtein: 5gFat: 17gSaturated Fat: 7gSugar: 8gFiber: 2gCarbohydrates: 12gNet Carbs: 10g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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