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These paleo blueberry muffins are one of my favorite snacks! They also go great on the side with your breakfast! I usually grab one on my way out the door when I’m going to work.
After trying this recipe out a few times, I finally found the perfect amount for each ingredient. These paleo blueberry muffins are soo delicious! They are moist and just the right consistency! They taste just like a regular blueberry muffin, well, actually, even better! And they’re healthy!
I brought a large batch of these to a family get together and they were a huge hit. Within 10 minutes everyone had taken at least two each! No one even questioned what they were made of, thinking they were just homemade blueberry muffins. After telling them that they were organic coconut flour blueberry muffins, everyone was asking for the recipe!
Nothing like eating warm paleo blueberry muffins right out of the oven! Or you can store them in your refrigerator or freezer if you’re not going to eat them right away.
Paleo Blueberry Muffins are a Healthy Treat
These paleo blueberry muffins are grain free, gluten free, dairy free, and low carb! Each muffin is about 2 net carbs!
They are a healthy treat to enjoy! This recipe is great because it is naturally sweetened with raw honey. There is no refined sugar, which is in most muffins and muffin recipes. Refined sugar has been found to have negative health effects. It has been linked to depressing the immune system and increasing the risk of cancer. So, I make sure to always use natural raw honey as a sweeter instead of any refined sugar, such as white sugar.
Paleo Blueberry Muffins Recipe
Ingredients:
-1/2 cup of Coconut Flour
-4 ½ tablespoons of Coconut Oil
-6 Organic Eggs
-4 tablespoons of milk (coconut milk works great) or water
-1/2 teaspoon Apple Cider Vinegar
-1/2 teaspoon Baking Soda
-1/4 teaspoon Baking Powder (aluminum free)
-1 teaspoon Cinnamon
-1/4 teaspoon sea salt
-2 tablespoons Raw Honey or Stevia (optional)
-1/2 cup of blueberries
Directions:
- Combine all wet ingredients into a large bowl.
- In a separate bowl combine all dry ingredients.
- Mix together wet and dry ingredients.
- Add blueberries to the batter and stir well.
- Pour the batter into a muffin pan or baking cups. I like to line my muffin pan with these unbleached muffin cups.
- Bake at 400 degrees for 10-15 minutes or until lightly browned.
Want more paleo and coconut flour recipes? Check out my paleo bread recipe and paleo crackers recipe.
I just made these and they aren’t fluffy or domed like the photo. They have good flavor but are very dense and dark brown inside. The only mod I did was 1/2 applesause in place of 2 eggs. I used large eggs could that make a difference?
I have made these 6 times now and they are mine and my boyfriends favorite ! Healthy and absolutely delicious ! I do add some more cinnamon and sometimes more blueberries.. and even sprinkle a little cinnamon on top before I bake them .. these are awesome thank you so much for the recipe! 👏🏼
I pinned your Coconut Blueberry Muffin recipe. I just made it again. How do you keep your coconut oil from getting hard when you add the eggs? Or does it matter? Mine are still hot so will taste it soon. Thanks.
I was wondering the same thing. I ended up putting mine in the microwave on low power to melt the coconut oil. I may try warming it up first next time before adding the other wet ingredients.
Make sure your eggs (and other ingredients too) are at room temperature. Short on time? Place eggs in bowl of warm water for 5 minutes.
love your help I have tried this recipe 2x and it is very wet. What am I doing wrong? I followed the recipe exactly THanks
Not near sweet enough for me but good otherwise. Made Mine keto all the way but will use more truvia next time
I just made these with almond milk and 4 large duck eggs! I made some in my mini muffin tins and then had enough to make 4 large muffins!! Love them!!!
So glad to hear you like them!
Yum. These look soooo good! Thanks for the great recipe!
Thank you Suzanne!
Mine are in the oven right now and going on half an hour and are still not done. It would have been nice if you would have written “room temperature eggs” instead of just “eggs” as the cold eggs made the coconut oil harden. They look nothing like the picture but I’m hoping they will taste good.
Thank you for the tip! 🙂
Hi, has anyone calculated macros on these? I made them and loved them, I did add a bit of stevia since am just starting to adjust palate, am used to sweets! But I want to keep using this recipe and want to count macros? Please if anyone did this already!
Hi Anay, I haven’t calculated it yet but, you can use an online recipe calculator 🙂
Hi,
I am vegan and just wonder if you think using egg replacer or ground flax or chia and perhaps a combination of apple sauce would work to replace the eggs? I am thinking of the bulk of the amount of eggs in the recipe and wonder about having the right amount of volume to replace?? Any thoughts are appreciated.
Many thanks
Hi Suzen, an egg substitute should work. I’ve used chia and flaxseed before.
i did use flax eggs, but it only then made 5 muffins.
That’s great! Glad to hear the flax worked well.
What’s the trick to making them stick. I feel like anything gluten free I make doesn’t stick together, and it looks nothing like yours. What am I missing? I used all the ingredients in the recipe. They’re definitely not fluffy either.
I have been making GF/grain free about 5 years, and there is definitely a learning curve! Do you keep your wet and dry ingredients separate? All the dry, mixed in a bowl, all the wet, mixed well, in a bowl? With my wet ingredients, I add the coconut oil last, so it doesn’t re-harden. I find that the vigorous mixing helps keep the coconut oil melted (or just small clumps), and then I immediately start adding it to the dry ingredients. I did this recipe, subbed 1/2 cup applesauce for 2 of the eggs, and a cream of tartar/baking soda blend for baking powder, and 1/4 cup of honey (instead of 2 tbs), and I forgot to add the milk, but it still turned out well. Make sure you are spooning your coconut flour into your measuring cup, and not packing it in. Coconut flour is super dense and needs a lot of liquid. You can always add more water/milk to you batter, I sometimes have to do that depending on the brand of coconut flour I use. Sifting your coconut flour can help, too.
I hope some of this helps, paleo baking can be so frustrating!
Hmm did you measure the coconut oil when liquid?
These were pretty good and looked like muffins, but were incredibly eggy. I want to try them again, but with egg whites only to prevent the eggy-ness. I added a packet of real lemon powder to brighten it up and it really tasted great!
That sounds great!
Thank you Lori for the recipe. These muffins are wonderful!!! My daughter and I are gluten and dairy free and cut out most sugar. I used 4 eggs and substituted the last two with 1/4-1/2 cup of organic cinnamon applesauce. I also reduced the raw honey to 1 Tbsp. I’ve made them now with blueberries and raspberries and both are wonderful but my daughter’s favorite are when I make a batch with Lily’s dark chocolate stevia sweetened chocolate chips. I only add about 1/4-1/3 cup. Thank you again for the great recipe!
So glad you like them!! Thank you for sharing how they turned out. This is one of my favorite recipes!
My batter is so runny! Can I add more coconut flour?
You can if needed. The batter should be like mashed potato consistency.
Thank God! I thought I ruined them. Sooo thick. I added more coconut milk and still thick. Hope they turn out. If so, I’ll post what I changed 😜
These were just ok. Not sweet enough for me, muffins are not a breakfast item for me it’s desert. I even added more honey. I had to go on a gluten free and dairy free diet a year ago and it’s just been one bad recipe after another. What I did like about your muffins is they didn’t taste like there was sand in them A+ for that. I’ll just keep trying. ☺
Hi Judy, you can add more honey or another type of sweetener. Thanks for sharing how they turned out 🙂
How many muffins is this supposed to yield?
Thank you!
Depending on the size about 8 to 12. I like to make very large muffins.
Hi, i followed the recipe exactly but the texture and look aren’t like the ones posted…… also took much longer to cook fully…… any idea why???
Hi Sandy, did you measure the coconut oil when liquid? It may just be the size of the muffin took yours to cook longer.
Thanks for sharing! I love that these are dairy free too! Do they rise well?
Yes, they rise well 🙂
hello Lori
just wanted to share with you. I changed your recipe quite a bit but it turned out perfect!!
I added:
150 gram of coconut
4 eggs
2 scoops of protein (coconut taste)
a little bit of baking soda and half of the baking powder
20 grams of coconut oil (measured hard)
and added around 70 ml of coconut milk
Just wanted to share with you and everybody.
if my calculation is corect it contains 112 calories (unfortunately I couldn’t find pure coconut so I used from a regular store it has almost 700 calories in 100 g :O :O ) just so you know this number can get smaller 😀 yupijeej
3 grams of carb, 8.8 gram of fat and 4,6g protein
hope you find this useful :*
Thank you so much for sharing! That’s great.
This looks like a fabulous recipe. I would have never thought to put Apple Cider Vinegar but guess that one key to this recipe. I am gonna try this with raisins and see how that works. Now I have go get coconut flour which I have never used I have to admit. Thanks Lori.
Paleo blueberry muffins….yum, soo good. Will definitely make again. For Australian followers 180c oven to approx 15-20 mins.
Just had one of these that I made this afternoon and they are truly great. Will definitely be making more. For Australian followers I would recommend 180c for around 15-20 minutes.
Yay! Thanks for sharing how they turned out!
I find that a lot of coconut flour recipes have that grainy/gritty taste of coconut.
Will using a blender on the flour before mixing with other ingredients help?
Other suggestions? Much appreciated.
That might help. What brand of coconut flour do you use?
Hi, Lori.
I just made these with five modifications after reading the comments:
1) no baking powder, but 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar;
2) only 4 instead of 6 eggs (I guess the size of mine were medium/large);
3) a bit more than one full cup of fresh blueberries;
4) gave the muffins papers cups a light coating with melted coconut oil (I used a silicon brush));
5) also brushed the top of the muffins with maple syrup before putting into the oven.
At last, mine baked for 25 min at 350°.
I wish I could send you a picture, ’cause they were incredibly beautiful and equally tasty!!!
Thank you for this delicious recipe 🙂
Forgot to say, my batch yielded 12 muffins!
Thanks for sharing your modifications! So glad they came out good 🙂
I already know you make a killah muffin yo! I can’t wait to get off my #Whole30 so I can try these!!
Thanks Rachael 🙂
Hi Lori,
How can I incorporate bananas into this recipe? I have both bananas and blueberries that need
to be used up.
Thanks
You can definitely just add in a banana. I’ve done that before 🙂
We are brand new to paleo and I’m trying to keep two teenage boys on board. These were a BIG hit with one minor addition…..we dipped them in maple syrup. Veteran paleo eaters probably have their palate adjust for less sweet, but I’m case anyone else out there is new be advised these aren’t “sweet”. We also liked them smeared with a little raw honey.
Also I had to bake for about 25 minutes. I just kept an eye on the tops until they looked mostly set.
Thanks – they really were great and the texture was by far the best baked paleo item we’ve tried this far.
Awesome! Thanks for sharing!
Just made the muffins! Very nice! Thanks for the recipe.
Glad you liked the recipe!
Hi Lori… I am not having any joy with muffins at all 🙁
I have tried lemon ones and then decided to try your blueberry ones and they both turned out funny inside. They look lovely when i take them out of the oven but they are jelly-like inside, They are cooked but look like silicone – rubbery. Its hard to describe… Any tips? Am I doing something wrong? They are not supposed to be like that are they? Help! x
Sorry to hear they didn’t turn out well. Did you make any substitutions? Did you melt the coconut oil before measuring?
We are Primal/Paleo with some raw dairy. Our 16 month old has had raw milk since just before she tunerd one (and I started working). We introduced it along with nursing, and she gradually weaned over about three months, and has been fully weaned for about four weeks now. It all happened very naturally, as she was used to drinking expressed milk from a cup so there was no issue with her feeling deprived of the boob! She drinks milk with meals and before bed, and water throughout the day.Along with everything we eat, she eats a ton of sweet potatoes, peeled and roasted in bacon fat in chunks. She’s also a big fan of liver.We live in London, UK and are very fortunate to have an excellent source of raw milk; we buy it in the farmers’ market but they also delivery all over the country.
That’s great that you’ve found a good source!
These muffins were a hit with my kids. Thanks for the recipe!
Awesome! So glad they liked them!
Thanks for this recipe. I just made them but I measured the coconut oil raw, heated it and put it in. I had little white chunks that looked like raw coconut oil in my mixture and some of those flecks were in the muffins, after 14min. Was it the coconut? Have you ever added more blueberries for taste and moisture? I put 1cup of blueberries for trial and they were super moist. The concern I have is the taste. I feel they are lacking that burst of blueberry, sweet flavor. Husband didn’t like them and his staff didn’ love either 🙁 How can I create some sweetness without sugar? They just have a unique, OK flavor..looking forward to suggestions and experimenting some more. Thank you.
Hi Lori, I always melt the coconut oil first and then measure it while it’s liquid. The little chunks sometimes happens to be me too when I add the coconut oil to the cold ingredients, it begins to harden up and form the chunks. You can very lightly heat the other ingredients so that the mixture stays warm. You can add more raw honey for sweetness and/or blueberries. I love the blueberry flavor, so I usually put 10 to 12 blueberries in each muffin.