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You are here: Home / Paleo Recipes / Dessert / Paleo Blueberry Muffin Recipe

By Monica Bravo 211 Comments

Paleo Blueberry Muffin Recipe

Starbucks blueberry muffins… Mmmm.. Imagine having a blueberry muffin without any grains, refined sugar, or fake ingredients?! I got you one! Here’s my Paleo Blueberry Muffin Recipe.

Better than Starbucks, Paleo Blueberry Muffin Recipe

This summer (2013) as I was taking trips to North Carolina, Disney, and Destin, my roommates were recipe testing. Yes, Paleo recipe testing, because they’re amazing! One of my roommates sent me a picture of these and said “These muffins are the best thing I’ve ever tasted!!”. I didn’t believe them until I had one myself, and they seriously are the best treats!

Better than Starbucks, Paleo Blueberry Muffin Recipe

I’m not going to lie, back in my days of unhealthy eating I used to get a Frappuccino AND a muffin anytime I went to a coffee shop.  Since the frappachino’s sugar wasn’t enough, I added a fake muffin on top of it. Obviously my body rejected this “snack” and after realizing these foods are TERRIBLE for me, I haven’t eaten either of those in years. Today I can make a nice Bulletproof Coffee and have a grain-free muffin for a weekend treat. 

Better than Starbucks, Paleo Blueberry Muffin Recipe

So what’s so great about these muffins? They’re extremely moist, sweet, and a blueberry bliss in every bite! The special ingredient is cinnamon. It’s in the batter and sprinkled on top. And here’s the ultimate test. We gave these muffins to people who did not know they were grain-free, and they LOVED them!

Fresh, local blueberries are also key to this recipe. I used freshly picked blueberries from Blue Harvest Farms. When they’re in season pick em, and freeze em’! My grandparents and my dad picked gallons this season, and they’re better than any from the store. 

Every time I want to make muffins, I use silicon bakeware, and highly recommend it. If you want to buy some, you can get them from Amazon. 

Here’s the one I use, below! If you haven’t tried silicon bakeware yet, you may not go back. 

 

So what are you waiting for? Make this Paleo Blueberry Muffin Recipe and share it with your friends.

Blueberry Muffin Recipe
2013-08-28 20:28:15
Yields 10
These are better than Starbucks Muffins!
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Ingredients
  1. 2 1/2 cups almond flour
  2. 1 Tablespoon coconut flour
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 1 Tablespoon vanilla
  6. 1/4 cup coconut oil
  7. 1/4 cup maple syrup
  8. 1/4 cup coconut milk*
  9. 2 eggs
  10. 1 cup fresh or frozen blueberries
  11. 2-3 Tablespoons cinnamon
Instructions
  1. Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
  2. In a mixing bowl (KitchenAid) combine almond flour, coconut flour, salt, and baking soda and stir to combine.
  3. Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
  4. Fold in blueberries and add cinnamon.
  5. Distribute into muffin tin. Sprinkle with additional cinnamon.
  6. Bake for 22-25 minutes. Allow to cool and enjoy!
Notes
  1. *Coconut milk can come in different textures depending on the brand you use. If you use a thicker brand like THAI, then use 1/8 cup of coconut milk and 4 Tablespoons of water. If your coconut milk is thinner, stick to the 1/4 cup of coconut milk.
Dr. Monica Bravo https://drmonicabravo.com/

 As far as the calories go, I came up with multiple calculations from different online calculators, but they all came out differently. I’d guess around 250 calories a muffin. 

Filed Under: Breakfast, Dessert, Favorites, Paleo Recipes Tagged With: food, Paleo, paleo dessert, paleo recipes, Primal, recipes

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Reader Interactions

Comments

  1. Debra says

    September 13, 2013 at 8:46 am

    Thanks for this recipe. The muffins tasted great. I made an error though because I halved the recipe (almond flour is expensive) and accidentally did not half the oil or blueberries. After baking they were super soft and crumbly but a while in the fridge returned them to muffin-sturdiness (due to the properties of coconut oil) and they tasted fantastic. My non-paleo grandparents thought they were the tastiest muffins ever as well.

    Besides errors, I reduced the maple syrup to ~2 tbsp (all I had left), and did not miss the remaining amount. I imagine the extra blueberries had something to do with this.

    So yes, others reading, if you are deciding whether or not to use your precious almond flour or not I’d say this is a good use even if you mess the recipe up. And as promised, I got five standard-sized muffins out of this recipe.

    Reply
    • Monica Bravo says

      September 13, 2013 at 6:16 pm

      Glad to hear it was still delicious! Of course I love coconut flour but it will change the texture and taste of recipes greatly! I’m glad to hear about the maple, I may try it with less next time too! Funny, my grandparents love these muffins too haha.

      Reply
      • jane says

        September 24, 2013 at 3:32 pm

        I made these weekend before last. I wish I could give you MY opinion on them but they disappeared before I could even taste them. Sure sign that they were yummy! Oh , and did I mention, my gluten free son-in-law was in town!? 😉

        Reply
        • Monica Bravo says

          September 24, 2013 at 3:34 pm

          Oh goodness haha! I feel like they disappear in my house too! They’re just too good! : ) Thanks for commenting, Aunt Jane!

          Reply
      • Teresa says

        October 4, 2014 at 11:20 am

        Hi Monica – Wanted to let you know that these blueberry muffins were superb!

        Reply
        • Monica Bravo says

          October 4, 2014 at 2:16 pm

          So glad to hear it Teresa!! 🙂 They are my favorite too.

          Reply
  2. Heather says

    October 8, 2013 at 4:55 pm

    These look great – quick question, my daughter can’t have almond flour. Any suggestions for a replacing one? Do you think that a gluten free mix might work? Thanks.

    Reply
    • Monica Bravo says

      October 9, 2013 at 1:39 pm

      Unforunately the recipe won’t come out quite the same! Try my flourless brownies for a treat made without almond flour, and don’t be afraid to experiment with coconut flour!

      Reply
    • Roxy says

      February 21, 2014 at 2:21 pm

      Heather. I can’t have almond flour either. I made the recipe substituting the almond flour with ground sunflower seeds and added another 1/4 cup milk. I’m new to paleo and still trying to figure out how to make these recipes work. I thought my muffins came out tasting good & my son ate them without complaint.

      Reply
      • Monica Bravo says

        February 21, 2014 at 2:29 pm

        Thanks for sharing Roxy! Glad it worked out too.

        Reply
    • Jen says

      April 27, 2015 at 5:14 pm

      Hey – I know this is old, but just in case someone stumbles upon this as I did, ground sunflower seeds can replace almond flour without issue

      Reply
      • Monica Bravo says

        April 29, 2015 at 3:03 pm

        Oh yum! Thanks!

        Reply
  3. Leah says

    October 18, 2013 at 7:03 pm

    These were amazing!! I am still new to the paleo lifestyle and have been dying for something sweet!! Also, I work at Starbuck’s and used to eat the muffins ALL the time, but these are actually better!! Plus, I don’t feel as bad about eating them. : ) Thanks!!

    Reply
  4. Kelsey says

    October 30, 2013 at 12:45 pm

    Hi,

    If you use canned coconut milk and using only the cream at the top should you still use 1/4 cup? I’m not familiar with the brand THAI but I only use Native Forest Organic Coconut Milk.

    Reply
    • Monica Bravo says

      November 1, 2013 at 8:42 am

      If you only use the cream at the top, then use 1/4 cup. Either brand is fine!

      Reply
  5. Amy says

    November 30, 2013 at 6:19 pm

    Hi, these look amazing! Can I replace the coconut milk with almond milk? I can’t have coconut milk.

    Thanks!

    Reply
    • Monica Bravo says

      December 1, 2013 at 1:59 pm

      I have not tried it myself, but it should work 🙂

      Reply
    • elizabeth says

      January 25, 2015 at 3:34 pm

      almond milk works!!

      Reply
  6. Carol says

    December 13, 2013 at 8:44 am

    These look tempting…but are they light and fluffy or flatish and grainy?? I just haven’t had any luck with almond flour so far…

    Reply
    • Monica Bravo says

      December 14, 2013 at 12:11 am

      These are light and fluffy! They are probably my favorite recipe using almond flour.

      Reply
    • Jamie says

      February 12, 2015 at 9:42 am

      Mine were grainy. Did I possibly do something wrong?

      Reply
      • Monica Bravo says

        February 12, 2015 at 9:52 pm

        What type of almond flour did you use? I use Honeyville Farms

        Reply
        • Molly says

          February 21, 2015 at 12:18 pm

          Mine too were grainy and i used Bob’s red mill almond flour I believe. However, I didn’t have maple syrup so that may be why?

          Reply
          • Jody says

            January 10, 2016 at 4:05 pm

            Bob’s red mill almond flour has a rougher grind (larger pieces) and, thus, more grainy texture in baked goods. Try Honeyville blanched almond flour. It has a much finer grain and taste!

          • Monica Bravo says

            January 10, 2016 at 4:36 pm

            Thanks Jody! I agree! And I usually use Honeyville too.

  7. Jessy says

    January 6, 2014 at 7:01 pm

    Made these and they taste delicious! I think I did something wrong though, because my muffins wouldn’t hold together when I removed them from the muffin pan. What did I do wrong? I thought maybe I didn’t bake them long enough because the were a little moist inside but I took them out of the oven at 25 minutes. Any thoughts or suggestions?

    Reply
    • Monica Bravo says

      January 11, 2014 at 9:42 pm

      You may have over cooked them! Sometimes slight variations in the recipe can change the whole texture

      Reply
  8. GiryaGirl says

    January 11, 2014 at 2:58 pm

    YUM!!!!!!! I haven’t made a paleo muffins recipe that uses this much more almond flour instead of coconut flour! 🙂 This sounds just perfect, especially because a client of mine needs help ending her Starbucks muffin addiction!!!! 🙂

    Reply
    • Monica Bravo says

      January 11, 2014 at 9:49 pm

      Awesome! You will love these 🙂 better than Starbucks

      Reply
  9. Cara says

    January 12, 2014 at 6:48 pm

    They sound delicious. Do you have any idea how many calories are in these by chance?

    Reply
    • Monica Bravo says

      January 12, 2014 at 6:53 pm

      I do not, I’m sorry! I actually do not count calories.

      Reply
      • Jennifer says

        August 19, 2014 at 12:13 pm

        It’s really easy to do with this. Just cut and paste.
        http://caloriecount.about.com/cc/recipe_analysis.php

        Reply
  10. meggan says

    January 18, 2014 at 8:45 pm

    These look delish! I would love to try them in the morning but I dont have any coconut flour :/ any substitutions I could use?

    Reply
    • Monica Bravo says

      January 22, 2014 at 3:13 pm

      You can omit it in this recipe. It will still come out fine!

      Reply
  11. Michelle says

    January 22, 2014 at 1:47 pm

    I substituted maple syrup with honey and these muffins still came out fantastic. Thanks!

    Reply
    • Monica Bravo says

      January 22, 2014 at 3:15 pm

      Happy to hear it 🙂

      Reply
  12. Richard says

    January 28, 2014 at 10:02 pm

    Is one muffin one serving? I found I needed to eat two muffins to stay satified until lunch. These muffins are delicious though, and have kept me on the paleo path…because sometimes we all don’t have time to make bacon and eggs before running off to work!

    Reply
    • Monica Bravo says

      January 31, 2014 at 1:19 pm

      I don’t usually eat them as my main breakfast, or if I do I eat them with a couple of eggs and some protein. If they don’t fill you up enough try making a frittata or quiche instead. Those are easy to make and great for prepping ahead.

      Reply
  13. Wynn says

    January 29, 2014 at 9:43 pm

    Hi I followed the recipe except for coconut milk and I baked at 350 for 25 mins and I don’t see any visible rise in the muffin…. They look the same as before they were put into the oven. What am I doing wrong?

    Thank you btw. It make my apartment smells great 😀

    Reply
    • Monica Bravo says

      January 31, 2014 at 1:17 pm

      It doesn’t rise a lot! You should make sure to fill the muffin tins up quite a bit so they are big muffins. If you are new to baking grain-free, you’ll realize it comes with a little experimenting! Every oven is different, egg sizes, and measuring correctly is important.

      Reply
  14. Kate says

    February 2, 2014 at 1:17 pm

    Can you please provide the nutrition/calorie information for these muffins please

    Reply
  15. Sea Healthy Foodie says

    February 4, 2014 at 2:12 pm

    I have made these muffins many times and no one ever believes me that there is no flour or sugar in them or that they are gluten free.

    They think I am lying because they taste so darn good!

    Thank you so much for the recipe! 🙂

    Reply
    • Monica Bravo says

      February 4, 2014 at 2:13 pm

      That’s awesome! Thanks for commenting. I’m glad you like them : )

      Reply
  16. Tara says

    February 9, 2014 at 9:35 pm

    I just made these and (well their still in the oven) but i don’t think they worked out very well 🙁 I had to replace the almond flour with quinoa flour since the store was out of the almond. The dough came out in a tough ball so i added double the amount of coconut milk and maple syrup to give it a more muffin dough texture. The dough did not taste very good; a little grainy and bitter-tastes like there is not enough sweetness (even tho i doubled the maple syrup!) perhaps the quinoa flour was not a good choice as a substitute. Im not paleo myself but my sister is so i’m trying for her. Whether they turn out ok or not, she better eat them anyway as the ingredients for this recipe were not cheap! lol 🙂

    Reply
    • Monica Bravo says

      February 14, 2014 at 12:56 pm

      I hope they worked out well! Substituting ingredients in Paleo cooking is not always the best idea, it usually messes things up. Sorry that happened!

      Reply
    • Victoria says

      May 2, 2014 at 8:20 pm

      Quinoa is often bitter, and quinoa is also not paleo-approved.

      Reply
  17. SRP says

    February 10, 2014 at 11:28 am

    I just made these and they are great. However, I am wondering how you calculated the calories? I calculated and got a quite different number – significantly higher (and I made 12 muffins, not 8).

    They are really great. I toss them in the freezer, get out the night before, toss in the toaster oven for a bit to warm up and use some Kerrygold butter!

    Reply
    • Monica Bravo says

      February 18, 2014 at 12:59 pm

      I just recalculated and did get a higher number! I fixed it on the blog. I hope that’s correct, I used a calorie counter online. The first one must have had a glitch, sorry! Glad you like the recipe.

      Reply
      • SRP says

        February 19, 2014 at 1:03 pm

        your new number is exactly what I got! Thanks!

        These are truly delicious. Perhaps the best muffin i’ve ever had, even before I had to go GF!! Thinking of using cranberries instead of blueberries next time, and maybe adding some walnuts.

        Reply
  18. Sierra says

    February 18, 2014 at 2:20 pm

    Do you have any advice for someone who is allergic to almonds? I am trying to find a good paleo muffin recipe and I love yours, just trying to substitute something for the almond flour, any suggestions please?! Thanks! 🙂

    Reply
  19. Tyran Heilig says

    February 26, 2014 at 1:02 pm

    Hello. How did you manage to get your muffins to be 182 calories? 2 1/2 cups of Almond flour alone is somewhere around 1600 calories, plus the other Ingredients. When I divided my mixture by 8 muffins, I got about 300 calories.

    Reply
    • Susan says

      March 14, 2014 at 1:39 pm

      I use the calorie calculator on spark people. Also, I made 12 muffins, not 8. And got around 180 cal each.

      Reply
      • Monica Bravo says

        March 15, 2014 at 12:38 pm

        Thank you! Sounds about right to me : )

        Reply
  20. Andrew says

    March 13, 2014 at 7:39 pm

    maple syrup is ok to use on paleo?

    Reply
    • Monica Bravo says

      March 14, 2014 at 1:15 pm

      Maple syrup and honey are the most commonly used Paleo sweeteners! Honey is healthier but some people choose to use maple syrup.

      Reply
      • Carla says

        April 25, 2015 at 11:04 pm

        Hi.., can I substitute the maple syrup with stevia? If so.., how much for this recipe?

        Reply
        • Monica Bravo says

          April 29, 2015 at 3:03 pm

          You can, but I’m not sure the conversion. I haven’t done it before.

          Reply
  21. Sandra says

    March 16, 2014 at 7:12 pm

    I really enjoyed these muffins! I am new to Paleo and still have a lot to learn but I liked the taste and texture of these muffins. After making these a couple of times, I tried a little different twist. I eliminated the cinnamon and substituted strawberries for the blueberries. They are delicious. Thank you for the recipe. 🙂

    Reply
    • Monica Bravo says

      March 20, 2014 at 1:18 pm

      Wow that sounds delicious! I never thought of trying strawberries in it : )

      Reply
  22. Mariah says

    March 20, 2014 at 4:51 pm

    Hi – thanks so much for this recipe! Have been trying all sorts of muffin recipes without success. These are superb. I substituted a mashed banana for the maple – yum what a combination. Will definitely be making again.

    Reply
    • Monica Bravo says

      March 21, 2014 at 2:42 pm

      Sounds deeelicious & healthier! I love bananas.

      Reply
  23. Jan says

    March 28, 2014 at 5:47 pm

    Monica, did you use blanched almond flour or regular?

    Reply
    • Monica Bravo says

      March 30, 2014 at 11:56 am

      Blanched!

      Reply
  24. Tim McNicholas says

    April 5, 2014 at 11:48 am

    I tried this and the batter was all powder still. Is that normal? I added a cup more almond milk to get it to be batter like.

    Reply
    • Monica Bravo says

      April 6, 2014 at 12:27 pm

      Mine usually isn’t powdery! But I’m sure more coconut or almond milk would help

      Reply
  25. Ms.tini says

    April 8, 2014 at 10:55 am

    Started Paleo lifestyle a month ago per my doctor(high blood pressure/weight etc..) and I have found that this is THE BEST muffin recipe ever….I followed the recipe and they are delish. I still like something sweet in afternoon with tea….this is it! And yes my BP was 157/90 something…now 120/80 almost everyday! Using coconut oil to cook with has also helped my weight loss! THANKS 🙂

    Reply
    • Monica Bravo says

      April 17, 2014 at 8:18 pm

      I’m so glad to hear that! 🙂 awesome!

      Reply
    • Monica Bravo says

      April 21, 2014 at 10:50 am

      So happy to hear you like the recipe and that your health has improved! Thanks for commenting

      Reply
  26. Remi Adeleye says

    April 9, 2014 at 11:39 am

    Hi!! These look amazing! I love to eat baked treats and now I can once I find coconut and Almond Flour. Quick question, could I substitute coconut milk with almond milk or would it not come out the same? I usually use almond milk as a substitute and I wanted to see if it would work with your recipes. Let me know! Thanks!

    Reply
    • Monica Bravo says

      April 17, 2014 at 8:20 pm

      It should be fine!! 🙂

      Reply
    • Monica Bravo says

      April 21, 2014 at 10:49 am

      It should come out the same! Almond milk works pretty well.

      Reply
  27. Kelly says

    April 19, 2014 at 7:30 pm

    Hi these look great, When you say coconut milk are you talking about the creamy stuff that is solid, or the liquidy part. I put my coconut milk in the fridge because of another recipe. I still haven’t gotten the hang of coconut milk. And lastly has anyone tried this using honey instead of maple syrup, would it work the same ? thanks!

    Reply
    • Monica Bravo says

      April 21, 2014 at 10:47 am

      I like to mix it so it’s half cream, half liquid! I usually use it before it is refrigerated but if it’s cold I take half of the cream and mix it with water. And honey should work fine!

      Reply
  28. Martha says

    May 8, 2014 at 2:16 pm

    I was looking for a nutritious not-too-sweet muffin I could offer my 9-month old for a snack, and these are perfect! Baked these as mini-muffins for about 22 minutes, and they turned out delicious. Thanks for the recipe!

    Reply
    • Monica Bravo says

      May 11, 2014 at 11:53 pm

      Aw that makes me happy to hear you are feeding your baby with real food! What a great snack : )

      Reply
  29. Lois says

    May 30, 2014 at 11:32 am

    Thank you! I’ve not been doing Paleo for long but I do miss my breads and haven’t really found any that “taste” like or look like muffins. Yours did the trick. I was skeptical when then “batter” didn’t look like a muffin batter, but I believed in you and your recipes. I cut everything in half. They were wonderful. Cooked a couple pieces of bacon. Fried up and egg and had myself a “regular” breakfast. THANK YOU!!!

    Reply
    • Monica Bravo says

      June 3, 2014 at 7:39 am

      Awesome Lois! Sounds like a great breakfast 🙂 Thanks for sharing.

      Reply
  30. Amanda says

    June 24, 2014 at 7:57 am

    Fantastic recipe, thank you!!

    Reply
  31. Mary says

    June 26, 2014 at 1:40 pm

    Thank you so much for this recipe! It is AMAZING!!! They just came out of the oven and my children are enjoying every bite! My 11 year old even said, “Mom, this is the best blueberry muffins I ever had and I don’t even like blueberry muffins!” WOW!!! I followed everything except I forgot the cinnamon, so I’l have to try them again with it. 🙂

    Reply
    • Monica Bravo says

      June 27, 2014 at 2:21 pm

      No way. This makes me so happy to hear. You are a wonderful mom for making your kids healthy treats! I love this recipe too. Reminds me I need to make some with my freshly picked blueberries.

      Reply
  32. Martha says

    June 28, 2014 at 8:09 pm

    WAOW! these muffins were terrific! can’t believe how moist and fluffy they turned out. Thanks for the recipe 🙂

    Reply
    • Monica Bravo says

      June 29, 2014 at 3:11 pm

      Awesome Martha, thanks for sharing!

      Reply
  33. Julie says

    July 5, 2014 at 7:14 pm

    Great recipe! I’m saving this one to make monthly!

    Reply
    • Monica Bravo says

      July 8, 2014 at 1:28 pm

      Yay!

      Reply
  34. Cynthia says

    July 13, 2014 at 7:46 am

    My muffins have about 10 minutes more in the oven ( then cool down). I can hardly wait. I halved the recipe because it was my first time with this. Think I will whip up a frittata to kill some time.

    Reply
    • Monica Bravo says

      July 16, 2014 at 4:39 pm

      Yummmm. Thanks for sharing!!

      Reply
  35. Bev Klein says

    July 13, 2014 at 10:18 am

    My batter came out very thick and grainy, is this supposed to happen?

    Reply
    • Monica Bravo says

      July 16, 2014 at 4:40 pm

      It should be somewhat thick. Not very grainy though..

      Reply
  36. Bigcatmaniac says

    July 15, 2014 at 2:25 pm

    Hi – do you know if you can freeze them? Would rather do this than halve the recipe. Thanks.

    Reply
    • Monica Bravo says

      July 16, 2014 at 4:37 pm

      Yes you can freeze them!

      Reply
  37. Valerie says

    July 25, 2014 at 10:30 am

    Great muffins. I used zest of 1 lemon instead of the cinnamon and it gave it a fresh taste with the blueberries!

    Reply
    • Monica Bravo says

      July 25, 2014 at 11:43 am

      Sounds delish! I may try that next time

      Reply
  38. Sarah Raza says

    July 26, 2014 at 12:39 pm

    We love this recipe! I replaced some of the almond flour with flaxseed. I also added the zest of one orange and a few table spoons of orange juice! So good!

    Reply
    • Monica Bravo says

      July 26, 2014 at 1:09 pm

      Yummy! So happy you like it. Thanks for sharing

      Reply
  39. shorty says

    August 3, 2014 at 11:48 am

    Thanks for sharing! These blueberry muffins are delicious! Even my 7 year old liked them (even though she thought she would not because of Coconut flour ;-)).

    Reply
  40. Anya says

    August 5, 2014 at 10:57 pm

    Such a great recipe! Thank you!

    Reply
    • Monica Bravo says

      August 6, 2014 at 4:38 pm

      Thank you for commenting!

      Reply
  41. Lauren says

    August 16, 2014 at 10:36 pm

    Do these muffins have to be refrigerated or can they be left out like regularl muffins (esp since it has coconut in it) and how long do they last?

    Reply
    • Monica Bravo says

      August 16, 2014 at 10:38 pm

      No they don’t have to be refrigerated. I think 4-5 days!

      Reply
  42. Amy says

    August 18, 2014 at 7:06 pm

    Hi should the coconut oil be melted or used as is?

    Reply
    • Monica Bravo says

      August 19, 2014 at 1:33 pm

      Melted thanks for asking

      Reply
  43. Dianne Webster says

    October 17, 2014 at 4:23 pm

    I forgot to mention that there was enough in the bowl to make about 2 dozen muffins although the recipe says it makes 10. HELP

    Reply
  44. Rachael says

    October 22, 2014 at 8:49 am

    Thank you soooooo much. this was by far my favorite paleo blueberry recipe! I lost the one I used to use, but this one takes the cake. I made two mini loaves from the recipe and my whole family loved them. Thank you!!!! the best!

    Reply
    • Monica Bravo says

      October 28, 2014 at 2:16 pm

      So happy that you enjoyed them Rachael!

      Reply
  45. AJ says

    November 13, 2014 at 12:42 pm

    I hate to leave a bad review but these are not good. The mixture was so dry and crumbly I had to add more of the liquid ingredients, and even after being baked it was still dry and falling apart (and flavorless.) Not sure how this recipe produced the muffins in the pictures.

    Reply
    • Monica Bravo says

      November 14, 2014 at 4:57 pm

      AJ I am sorry the recipe didn’t work for you. Fluctuations in Paleo Baking are very common. These have become a staple in so many other households, and I make them regularly! It could have been a number of different variables.

      Reply
  46. Stephanie says

    November 30, 2014 at 8:28 pm

    I love the blueberry muffins! I’m new to this diet and so far so good. One question I have type one diabetes and I calculate carbohydrates. How do I figure out how many carbs are in one muffin? Thank you!

    Reply
    • Monica Bravo says

      December 2, 2014 at 10:25 am

      If you type the recipe into a calorie counter like MyFitnessPal and type the servings (so 8, if you make 8 muffins), it will give you the nutrition info!

      Reply
  47. Barbara says

    December 10, 2014 at 6:44 pm

    These are wonderful!!! Just can’t keep them around.
    I use cranberry’s and walnuts instead of blueberry’s Yummy
    First thing people ask for when they come to my house. Any Paleo muffins????

    Reply
    • Monica Bravo says

      December 11, 2014 at 7:02 pm

      That’s amazing! : ) I love them too!

      Reply
  48. Sarah says

    January 9, 2015 at 12:33 pm

    Can you substitute stevia for the maple syrup? My mom is limiting her sugar and carb intake right now, so I’m trying to find recipes I can make that she can still eat. If so any idea how much to substitute? Thanks a million- they look amazing!

    Reply
    • Monica Bravo says

      January 10, 2015 at 6:33 pm

      Honestly I’ve never used Stevia in baking, so I couldn’t tell! And I haven’t tried the recipe using Stevia! I’m sorry!

      Reply
  49. Jenna says

    January 18, 2015 at 12:35 pm

    I had the worst experience with these muffins. I felt there was way too much almond flour for any Paleo baking recipe I have made and the muffins were so dry I had to throw away my whole batch. Wish I was able to experience something better as this could have been delicious. Thanks for the recipe and effort.

    Reply
    • Monica Bravo says

      January 19, 2015 at 11:10 am

      Sorry they didn’t work out!

      Reply
  50. Rachel says

    January 18, 2015 at 9:04 pm

    I’m allergic to pure maple syrup. What can I substitute? I really want to try these!

    Reply
    • Monica Bravo says

      January 19, 2015 at 11:08 am

      You can use honey!

      Reply
  51. Daryll says

    January 19, 2015 at 5:35 pm

    These are fabulous. Those who had issues must not have followed the recipe. They are light and fluffy, sweet and delicious. Even those at home who don’t do gluten free love them. Would love some more variations of this one.

    Reply
    • Monica Bravo says

      January 19, 2015 at 5:54 pm

      Glad you like it Daryll! Check out the cinnamon apple version on my recipe index.

      Reply
  52. ina says

    January 29, 2015 at 11:40 am

    Hi, my nutritionist has me counting calories. Do you know the calorie content for one of the muffins? Thanks 😉

    Reply
    • Monica Bravo says

      January 29, 2015 at 4:49 pm

      I do not but I think you can just put them in a recipe calorie counter online and see!

      Reply
  53. Alicia says

    February 1, 2015 at 1:22 pm

    I doubled the recipe as I cook for several of my CrossFit athletes. Thank goodness for being able to buy honeyville in bulk! They are baking now, perfect batter I got 28 muffins 3tbls scoop used to portion!

    Reply
    • Monica Bravo says

      February 3, 2015 at 10:57 am

      Awesome!! : ) Hope they liked them.

      Reply
  54. Shannon says

    February 2, 2015 at 5:35 pm

    Hello! Quick question….I am going to make these tonight and I read thru almost every comment that has been left to avoid asking something twice (or a million times!) And am not seeing that anyone else asked….2-3 TABLESPOONS of Cinnamon….? Yes? ….and not teaspoons? I’ve never had a cinnamon muffin fm Starbucks so if this is the mimic, I’m just not not familiar with it.
    Thanks!!!

    Reply
    • Monica Bravo says

      February 3, 2015 at 10:57 am

      I use that much cinnamon! And I guess everyone else who made the recipe has used that much too : ) If you don’t love cinnamon definitely minimize it to teaspoons

      Reply
  55. jds says

    February 13, 2015 at 6:30 pm

    This is the first really delicious paleo friendly baking I have made. Thank you.

    Reply
    • Monica Bravo says

      February 15, 2015 at 1:45 pm

      Great!

      Reply
  56. Emily M says

    February 19, 2015 at 12:55 am

    The mixture came out extremely dry and crumbly. I even tried adding a ton more liquids, and it would not be how everyone else seems to be describing it. ??? Help?

    Reply
  57. Tulli Hansen says

    February 23, 2015 at 5:39 pm

    Hi 🙂 The recipe is amazing and delicious! I made a batch the other day with a few changes. I used almond meal (my small town only had meal not flour) and I used mixed berries. Even with those changes it was very enjoyable although I can imagine it was more dense and moist than how it’s supposed to be – I heated it up and ate it more like a pudding. I am wondering though, since my version is quite moist, do you think I could cut down on either the oil or the syrup? This would make it a little healthier too as a bonus, but what do you think about this idea?

    Reply
    • Monica Bravo says

      February 23, 2015 at 6:04 pm

      Hey Tulli! So happy you liked it. I think cutting down from either oil or syrup would work! Try tablespoon by a time and see if the batter is thicker!

      Reply
  58. Gina says

    February 23, 2015 at 8:15 pm

    I really want to make these – my 1 year old son is intolerant of all grains and I need some more foods for him. Can I use whole milk instead of coconut milk? I don’t keep coconut milk in the house because it seemed to upset his stomach, but he and his twin are fine with dairy. Also, he is truly allergic to cinnamon. Will it be too bland without it? I know you said it was the secret ingredient. Thanks!

    Reply
    • Monica Bravo says

      February 24, 2015 at 9:40 am

      Hey Gina! Whole milk should work fine! I would replace the cinnamon with a dash of nutmeg, or another spice you like! It will still be good without it though. Let me know how it turns out.

      Reply
      • Gina says

        February 24, 2015 at 7:17 pm

        I just made these – they are FANTASTIC! Best grain free goodie we have made to date! We didn’t even use any spices to replace the cinnamon. The twins really seemed to dig them, but I’m pretty sure they won’t get much because my husband and I can’t stop eating them! Great recipe!

        Reply
  59. Alissa says

    March 17, 2015 at 9:27 pm

    As promised, these were absolutely delicious! Thanks for sharing this recipe!

    Reply
    • Monica Bravo says

      March 19, 2015 at 9:30 am

      Wonderful!

      Reply
  60. Marcela Brody says

    March 20, 2015 at 5:41 pm

    I’m new to the paleo diet scene, and I have a question about milk, could I use regular milk? I honestly don’t like the taste of milk substitutes. I hope me being liking regular milk is not a big shock to my fellow paleo friends.
    Thank you!

    Reply
    • Monica Bravo says

      March 24, 2015 at 9:40 am

      Yes you can, of course!

      Reply
  61. Gina Morales says

    April 1, 2015 at 5:12 pm

    I found this recipe and didn’t have everything on hand. Subed the coconut milk for almond milk, and sweetener for agave syrup and bob mills low carb baking mix for almond flour and the results were fantastic. I’m sure it would have even been better if I followed exactly. The cinnamon was a great addition. My version was not too sweet. Definitely will make again and I can see being able to make more adaptations with other fruits, nuts. You have a great site.

    Reply
    • Monica Bravo says

      April 2, 2015 at 9:15 am

      Thanks Gina! I appreciate taking your time to comment. I’m glad you enjoyed them!

      Reply
  62. Lynn M says

    April 8, 2015 at 6:12 pm

    Just popping in to give my two cents. These are fabulous muffins! I’m not a huge blueberry fan, but I am a BIG fan of these! They are moist and delicious…no butter needed after baking for me! Love that I have a quick, easy and delicious muffin for those days when I want something baked. Thanks so much!

    Reply
    • Monica Bravo says

      April 15, 2015 at 3:03 pm

      That’s awesome Lynn!! I’m so glad you liked them.

      Reply
  63. Will says

    April 28, 2015 at 8:25 pm

    Waiting for these to cool as we speak and they smell absolutely delicious. For those wondering, I thought I would share that if you have the yield at 12 (filling all the cups), I calculate it at 217 calories per muffin.

    Reply
    • Monica Bravo says

      April 29, 2015 at 3:02 pm

      Awesome. Thanks for sharing.

      Reply
  64. Mandi Kidder says

    June 22, 2015 at 2:53 pm

    Hi Monica!
    I’m looking to start baking more GF/Paleo options, but finding it a little hard to find affordable almond flour. The cheapest I’ve found so far is from Sams Club. Do you have any suggestions on a best-priced almond flour? Not opposed to buying in bulk!

    Ps. Made this recipe this morning with raspberries and they were delicious, thanks so much! 🙂

    Reply
    • Monica Bravo says

      June 22, 2015 at 3:46 pm

      Hey Mandi!
      I use Honeyville Farms Almond Flour and I buy it in 5 pound bags! I also try to limit myself to making these treats once or twice a month to keep it affordable. The link to that almond flour is at the top of my website where it says “My Store”! I’m glad you liked the recipe.

      Reply
  65. Sara says

    June 28, 2015 at 5:40 pm

    Wow! These are the best muffins I’ve ever made! I was searching for a lemon-blueberry muffin recipe using almond flour and came across this one. I thought about substituting lemon extract for the vanilla extract and using lemon zest instead of cinnamon but I’m not a very good baker so I decided to follow your recipe exactly and I’m glad I did! They are so delicious! I’ll definitely be making these again …. maybe next time I’ll try them with a lemon twist!

    Reply
    • Monica Bravo says

      July 2, 2015 at 2:15 pm

      Wow Sara, that’s quite a statement haha. I am so glad you liked them!! : ) : )

      Reply
  66. Natalie says

    September 12, 2015 at 4:38 pm

    Just made these and they fell apart 🙁 And they were very dry (I did use 1/4 cup of almond milk instead of coconut milk though) Were we supposed to use xanthan gum to bind them?

    Reply
    • Monica Bravo says

      September 14, 2015 at 8:51 pm

      No I do not use xanthan gum! I follow the recipe as is. I’m not sure why they didn’t work out, it could be a number of factors! I’m sorry!

      Reply
  67. Yvette says

    October 19, 2015 at 9:00 am

    I am allergic to coconut. What can I substitute for the the flour and milk?

    Reply
    • Monica Bravo says

      November 5, 2015 at 12:19 pm

      You could try almond milk and flour but it will not come out exactly the same.

      Reply
  68. katherine says

    January 4, 2016 at 10:55 am

    could i turn this into a loaf?? Any guess on how much longer i would have to cook it? Thanks!

    Reply
    • Monica Bravo says

      January 10, 2016 at 4:38 pm

      Sorry for the late response. Yes Katherine. I haven’t tried it but I’m sure you could. I’d try another 10-15 minutes and check it.

      Reply
  69. Happy54 says

    April 10, 2016 at 11:11 am

    These are amazing! I made them this morning for my 10 year old granddaughter and my hubbie. She’s not paleo, I am. We both love them. The only thing I adjusted was the amount of cinnamon – I went with 1 T and they were perfect. I’ll try
    2 -3 T cinnamon next time 🙂 Thank you for this great recipe – 5 Stars here!

    Reply
    • Monica Bravo says

      April 11, 2016 at 9:56 pm

      I am so glad you liked it!! I love hearing from people who make it with their families. I too sometimes decrease the cinnamon, it’s all up to you.

      Reply
  70. Stephanie says

    April 23, 2016 at 7:36 pm

    These were good but 2-3 tablespoons of cinnamon?? Is that right? My muffins looked so much darker than the photo in the recipe. They didn’t taste overpoweringly of cinnamon but maybe less cinnamon would bring out the other ingredients flavors. I was too afraid to sprinkle additional cinnamon on the tops and sprinkled coconut sugar instead-I think a nice addition.

    Reply
    • Monica Bravo says

      June 8, 2016 at 9:44 am

      Hey Stephanie! I should probably tone down the amount of cinnamon in the recipe, but people seem to like it haha. I usually don’t actually measure it but sometimes I do use 2-3 whole tablespoons. Crazy I know. But coconut sugar sounds great as well. It’s really up to you how much you love cinnamon 🙂

      Reply
  71. Brittney says

    May 12, 2016 at 1:48 am

    Can I sub almond flour with more coconut flour.? Don’t have almond flour but want to bake them now.

    Reply
    • Monica Bravo says

      June 8, 2016 at 9:42 am

      Hey Brittney! Sorry that I just saw this. Some people have subbed more coconut flour and it came out fine.

      Reply
  72. Mai says

    May 26, 2016 at 10:48 am

    It is sooo good!! I didn’t have enough almond flour (only had 2cups), so I just used coconut flour for the other half cup. It was so yummy. Thanks for such an amazing receipe!!!! 🙂

    Reply
    • Monica Bravo says

      June 8, 2016 at 9:39 am

      I’m glad that worked out! Thanks for sharing 🙂

      Reply
  73. Magdalena June says

    January 10, 2017 at 9:35 am

    Brilliant muffins!! My little brother who has been eating sugar way to much, couldn’t even tell they where sugar free!

    Reply
    • Monica Bravo says

      January 16, 2017 at 10:38 am

      That’s wonderful. I’m glad you liked them!

      Reply
  74. Sylvia says

    March 21, 2018 at 9:59 pm

    Awesome recipe made it a few times and really go quick in my household. I have to actually hide one or two for myself . 😋😊 Thank you for the recipe looking forward to trying others.

    Reply
    • Monica Bravo says

      May 2, 2019 at 3:48 pm

      Hi Sylvia, I am so glad you and your family enjoyed them!!

      Reply
  75. Elizabeth says

    March 23, 2018 at 7:25 pm

    Thank you from the bottom of my heart! Been paleo for so long and these are the best paleo treat I’ve ever had. Had a surgery today and these babies are the only thing cheering me UP! Thank you! Yes!

    Reply
    • Monica Bravo says

      May 2, 2019 at 3:47 pm

      Aw that makes me happy. I am glad they could cheer you up 🙂

      Reply
  76. Elise says

    April 16, 2018 at 5:35 pm

    I’m late to the party, but I just made these muffins last week and my husband (not on a gluten-free diet) and I loved them! They are hearty (but not too dense!) and very moist. I made a few substitutions to your recipe, and ended up with 12 standard-size muffins:

    1/3 C semisweet chocolate chips added, because chocolate!!
    1/2 C blueberries (frozen) instead of 1C, because I added the chocolate chips
    1/4 C salted butter (melted) instead of coconut oil, because we can both eat dairy
    1/4 C unsweetened vanilla almond milk instead of coconut milk, because that was what I had on hand!

    They turned out great! I’m looking forward to using this recipe as a base for other almond flour muffins: lemon poppyseed, raspberry chocolate chip, maybe even carrot cake! Thanks!

    Reply
  77. Deborah says

    July 19, 2018 at 9:09 am

    Thank you for the recipe! Ive tried several, and will be making these TODAY!

    Reply
  78. Noteen says

    December 25, 2018 at 11:22 am

    These are the best Paleo blueberry muffins I have found to date. Thank you.

    Reply
    • Monica Bravo says

      May 2, 2019 at 3:16 pm

      Thank you!!

      Reply
  79. Dianne Webster says

    October 17, 2014 at 4:22 pm

    I don’t get it. I did this recipe exactly as stated. Everyone said how great these were, but after mixing it all together, I ended up with a big bowl of powder. I kept going over the recipe to make sure I did everything right, and I did. It seems that maybe the 2 1/2 cups of almond flour was way off. Any comments on this?

    Reply
  80. Eric says

    December 30, 2014 at 5:02 pm

    Hi Dianne. Please forgive me if it sounds like I’m questioning your intelligence, but did you you add the liquid ingredients? I just made these for the first time and halved the recipe because I just dropped $12.00 + on a small bag of almond flour and didn’t want to waste it if it didn’t come out right. Also, I used avocado oil as I had no coconut oil, but they came out as great as one could expect for a paleo baked good. In fact, they were better than I thought and I’ve eaten 2 already but am going to try to hold off on eating the rest until tomorrow morning and the day after with my black decaf. I’m very new to Paleo and it’s been only a few days but I miss a carbo treat in the morning and these make a very good substitute.

    Anyway, the reason I ask if you added the wet ingredients is because there is a lot of them and my dough was plenty wet. With egg, oil, coconut milk, and vanilla added, even to the large amount of almond flour, there is no way you can be left with a bowl of powder. The egg alone would have made the batter wet. I’d love to hear a follow up from you because these were pretty good and I’d like to help you get it right.

    Reply
  81. Dianne Webster says

    December 31, 2014 at 12:20 pm

    Hi – thanks for your reply. Yes, I indeed checked the ingredients over and over to be sure I didn’t forget anything. Could it possibly be that I didn’t use a processor. I just hand mixed.

    Reply
  82. Noel says

    January 24, 2015 at 8:32 pm

    Just made these tonight and they are sooooo good. Followed the recipe completely and they were perfect. The were moist and not crumbly at all. Folks must be doing something wrong or over-cooking. Oh, I did forget to sprinkle the cinnamon on top before putting in the over….however, I softened some grass-fed butter and added cinnamon to it making a ‘cinnamon butter’ and spread that on top…..um….yuuuuuumm! 😀 these muffins will definitely become a staple for me.

    Reply
  83. Monica Bravo says

    January 25, 2015 at 1:08 pm

    Thanks Noel! Glad it worked out for you, and for those who it didn’t maybe try again : )

    Reply

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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