These grain free blueberry muffins only need a few simple ingredients, and 25 minutes in the oven! I really am not the kind of “baker” who has the patience for anything much more than common ingredients and a few minutes anyway. These Paleo blueberry muffins check all my boxes. Easy, quick, and a much healthier option than your standard blueberry muffin.
I made a batch of these right before I went out of town. The whole time I was gone, Justin (my junk food loving boyfriend) has been sending me photos of his breakfast the last two mornings consisting of 2 of these Paleo blueberry muffins. “THIS is how you can get me to eat Paleo. Just keep making these muffins.” is all he keeps saying.
Now that I know they’re such a big hit, so easy to make, and doesn’t take me long, I think I can do that. While I’ll be keeping my breakfasts the way they are, I fully am on board with having a grain-free blueberry muffin go-to for him.
Most of the flours are pretty common staples in a Paleo or grain free pantry, but if you don’t have them, don’t worry! They’re really easy to get nowadays from your local grocery store, Amazon, or Thrive Market, which gives you 20% off your first 3 orders.
Check out my Paleo on a Budget Thrive Market Staples
The main pantry items you’ll need are almond flour, ghee, baking flour and coconut sugar. The other ingredients, like eggs, you’ll already have!
Blueberry Muffins: Easy, Grain-Free, Paleo
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 3 eggs
- 1 and 1/2 cup almond flour
- 1 cup fresh blueberries
- 1/3 cup melted ghee
- 1/3 cup coconut sugar
- 3 tablespoons maple syrup
- 3 teaspoons baking flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°
- Mix the eggs, ghee and maple syrup together first
- Then add in the dry ingredients and stir well to combine
- Add in the blueberries and gently fold into the dough
- Fill muffin tin 3/4ths of the way full and top with additional blueberries if you want!
- Bake into oven for 25 minutes
- Let cool, and enjoy!
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gena g says
LOVE THESE! So easy. And got me to stop buying the unhealthy boxed mixes. And I don’t bake from scratch! But I can make THESE!!!
Julie says
I never heard of baking flour! I thought it was a typo so I used baking soda. Now I know why my muffins caved in. Still taste great!
Jessica says
Is there a different baking flour tom use? I can’t find this one and it’s really expensive on Amazon.
paleobailey says
Hey there! You could use almond or coconut flour, however, I haven’t tested it for this recipe and paleo baking is a really tricky beast being all non-grain flours aren’t a 1:1 ratio for substitution. I don’t want to guesstimate there and risk the outcome. I’d suggest googling for a coconut/almond flour blueberry muffin or whatever type of grain-free flour you have on hand 🙂
If you do a fair amount of grain-free baking, I do think cassava is the best alternative flour to use. It’s soft and powdery, as opposed to grainy or gritty like almond flour can be in baking recipes. If at any point you want to invest, the 2 pound bag from Anthony’s is $10, and the best value in price per oz, and for that large quantity it’d last you quite a while! 🙂
For more info on using cassava in baking: https://happybodyformula.com/the-guide-to-paleo-flour-alternatives/
http://createdelicious.com/what-can-i-substitute-for/
Kathryn says
Fresh out of the oven and delicious!
paleobailey says
SO happy you love them! They’re a favorite around here!! Thank you, Kathryn!
Kathleen Clayton says
BEST flavor profile I’ve ever tasted on a muffin!! And we loved how the addition of the small amount of coconut sugar gave the muffin tops a slightly crunchy, crystallized texture. I made them in silicone cups, so the bottoms were a little soggy, but that’s totally on me & they were still amazing! My husband gobbled them up!!
paleobailey says
Ahhh! Thanks so much! SO happy to hear this!!
Caitlin says
These sound delicious!
paleobailey says
Thank you, Caitlin! Happy Monday!