Paleo, refined sugar free and bursting with juicy blueberries, these almond flour blueberry muffins are the perfect snack or healthy dessert! They come together in under 30 minutes and finished off with a simple maple sugar crumble.
Unless you’re already a paleo or healthy eater, the idea of refined sugar free, grain free, dairy free, healthy muffins probably doesn’t sound all that great.
But trust me, these almond flour blueberry muffins are next level good. They’re light and fluffy thanks to a combination of coconut flour, almond flour and eggs and bursting with lots of fresh blueberries.
They’re sweetened with just a touch of maple syrup and coconut or maple sugar. However, you can easily make these keto by subbing your favorite sugar free granulated sweetener and a sugar free maple syrup alternative.
This high protein and low carb recipe is paleo friendly and perfect for an on the go breakfast or snack. While I do have a lemon blueberry muffin recipe already, you can add lemon zest or lemon extract to this recipe if you want a different flavor.
How to make paleo blueberry muffins
Line a muffin tray and set aside. In a large mixing bowl, whisk together all wet ingredients until well combined.
Add in the dry ingredients, making sure to spoon and level the flours, don’t scoop from the bag.
Mix together with a wooden spoon. Fold in the blueberries.
Use a cookie scoop or spoon and spoon the batter into the lined muffin tray, filling about 3/4 of the way up.
In a small bowl, whisk together all of the ingredients for the crumble with a fork. If it seems too wet, add more flour until it looks crumbly.
Crumble evenly on top of the muffins. I also like to add a few extra blueberries on top, but this is optional.
Bake for 20-25 minutes or until golden brown on top and a toothpick comes out clean.
Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling.
Paleo flour blend
These muffins use mostly almond flour, but like any good gluten free or paleo baked good, I find it best to use a mix of flours, in this case three flours!
For this recipe we’ll be using almond flour, coconut flour and tapioca starch. Coconut flour takes the place of some almond flour since it can be pricey, and the tapioca works to bind everything together so these muffins aren’t crumbly.
I do not recommend any flour substitutions, I have tested this recipe many times and this is the combination that works best!
Can I make them vegan?
Unfortunately, since this recipe requires 3 whole eggs, I do not think it will work as a vegan muffin.
If you do give it a try, I would recommend using apple sauce or a store bought egg replacer over flax eggs for best results. They definitely still taste great, but won’t have the same light and fluffy texture without eggs.
Frequently asked questions
Do they keep well?
These almond flour blueberry muffins will keep for about 3 days at room temperature. I suggest keeping them in a container with the lid slightly ajar. They can dry out if left out in the open, but can get a bit too moist if the lid is on too tight.
Should I use fresh or frozen berries?
For this recipe you can use fresh or frozen blueberries. However, if using frozen, keep in mind the blueberries will bleed into the batter and change the color.
You’ll also need to bake for longer to account for the additional moisture. Just keep checking with a toothpick until it comes out clean.
Should I use almond flour or almond meal?
Definitely almond flour! Which is made from blanched almonds, as opposed to whole almonds with the skin like almond meal. Almond flour has a finer and lighter consistency, which will contribute to the fluffy texture of these paleo muffins.
Try these recipes next!
Almond Flour Blueberry Muffins
by: claire cary
- 1 tbsp softened coconut oil
- 3 tbsp coconut or maple sugar
- ¼ cup almond flour
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tray and set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Add in the dry ingredients, making sure to spoon and level the flours, don't scoop from the bag.
- Mix together with a wooden spoon.
- Fold in the blueberries.
- Use a cookie scoop or spoon and spoon the batter into the lined muffin tray, filling about 3/4 of the way up.
- In a small bowl, whisk together all of the ingredients for the crumble with a fork. If it seems too wet, add more flour until it looks crumbly.
- Crumble on top of the muffins.
- Bake for 20-25 minutes or until golden brown on top and a toothpick comes out clean. If using coconut sugar, I find they bake a bit faster than maple sugar, so check around 18 minutes. When I used maple sugar they took closer to 25, but all ovens are different so keep an eye on them! The bake time will also be shorter for fresh berries and longer for frozen.
- Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling.