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

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

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

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.

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

🎥 Watch the recipe video

SHARE THIS RECIPE

Email

WhatsApp

Pin

Share

Tweet

Yum

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

Print

Leave a Review

Add Photo

4.9 from 154 reviews

Recipe by Adriana Harlan

Servings :6

Prep :15 mins

Cook :20 mins

Cook ModePrevent your screen from going dark

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

Nutrition per serving

Calories: 216kcalCarbohydrates: 12gProtein: 5gFat: 17gSaturated Fat: 7gFiber: 2gSugar: 8gNet 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.

Join our familyGet more recipes and email updates!

Tried this recipe?Share your review and photo in the comments below. Tag me on Instagram @livinghealthywithchocolate.