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.
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!
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.
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.
- 2 ½ cups almond flour
- 1 Tablespoon coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 Tablespoon vanilla
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup coconut milk*
- 2 eggs
- 1 cup fresh or frozen blueberries
- 2-3 Tablespoons cinnamon
- Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
- In a mixing bowl (KitchenAid) combine almond flour, coconut flour, salt, and baking soda and stir to combine.
- Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
- Fold in blueberries and add cinnamon.
- Distribute into muffin tin. Sprinkle with additional cinnamon.
- Bake for 22-25 minutes. Allow to cool and enjoy!
- *Coconut milk can come in different textures depending on the brand you use. If you use a thicker brand like THAI, then use ⅛ cup of coconut milk and 4 Tablespoons of water. If your coconut milk is thinner, stick to the ¼ cup of coconut milk.
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.
Debra says
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.
Monica Bravo says
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.
jane says
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!? 😉
Monica Bravo says
Oh goodness haha! I feel like they disappear in my house too! They’re just too good! : ) Thanks for commenting, Aunt Jane!
Teresa says
Hi Monica – Wanted to let you know that these blueberry muffins were superb!
Monica Bravo says
So glad to hear it Teresa!! 🙂 They are my favorite too.
Heather says
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.
Monica Bravo says
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!
Roxy says
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.
Monica Bravo says
Thanks for sharing Roxy! Glad it worked out too.
Jen says
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
Monica Bravo says
Oh yum! Thanks!
Leah says
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!!
Kelsey says
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.
Monica Bravo says
If you only use the cream at the top, then use 1/4 cup. Either brand is fine!
Amy says
Hi, these look amazing! Can I replace the coconut milk with almond milk? I can’t have coconut milk.
Thanks!
Monica Bravo says
I have not tried it myself, but it should work 🙂
elizabeth says
almond milk works!!
Carol says
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…
Monica Bravo says
These are light and fluffy! They are probably my favorite recipe using almond flour.
Jamie says
Mine were grainy. Did I possibly do something wrong?
Monica Bravo says
What type of almond flour did you use? I use Honeyville Farms
Molly says
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?
Jody says
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
Thanks Jody! I agree! And I usually use Honeyville too.
Jessy says
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?
Monica Bravo says
You may have over cooked them! Sometimes slight variations in the recipe can change the whole texture
GiryaGirl says
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!!!! 🙂
Monica Bravo says
Awesome! You will love these 🙂 better than Starbucks
Cara says
They sound delicious. Do you have any idea how many calories are in these by chance?
Monica Bravo says
I do not, I’m sorry! I actually do not count calories.
Jennifer says
It’s really easy to do with this. Just cut and paste.
http://caloriecount.about.com/cc/recipe_analysis.php
meggan says
These look delish! I would love to try them in the morning but I dont have any coconut flour :/ any substitutions I could use?
Monica Bravo says
You can omit it in this recipe. It will still come out fine!
Michelle says
I substituted maple syrup with honey and these muffins still came out fantastic. Thanks!
Monica Bravo says
Happy to hear it 🙂
Richard says
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!
Monica Bravo says
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.
Wynn says
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 😀
Monica Bravo says
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.
Kate says
Can you please provide the nutrition/calorie information for these muffins please
Sea Healthy Foodie says
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! 🙂
Monica Bravo says
That’s awesome! Thanks for commenting. I’m glad you like them : )
Tara says
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 🙂
Monica Bravo says
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!
Victoria says
Quinoa is often bitter, and quinoa is also not paleo-approved.
SRP says
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!
Monica Bravo says
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.
SRP says
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.
Sierra says
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! 🙂
Tyran Heilig says
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.
Susan says
I use the calorie calculator on spark people. Also, I made 12 muffins, not 8. And got around 180 cal each.
Monica Bravo says
Thank you! Sounds about right to me : )
Andrew says
maple syrup is ok to use on paleo?
Monica Bravo says
Maple syrup and honey are the most commonly used Paleo sweeteners! Honey is healthier but some people choose to use maple syrup.
Carla says
Hi.., can I substitute the maple syrup with stevia? If so.., how much for this recipe?
Monica Bravo says
You can, but I’m not sure the conversion. I haven’t done it before.
Sandra says
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. 🙂
Monica Bravo says
Wow that sounds delicious! I never thought of trying strawberries in it : )
Mariah says
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.
Monica Bravo says
Sounds deeelicious & healthier! I love bananas.
Jan says
Monica, did you use blanched almond flour or regular?
Monica Bravo says
Blanched!
Tim McNicholas says
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.
Monica Bravo says
Mine usually isn’t powdery! But I’m sure more coconut or almond milk would help
Ms.tini says
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 🙂
Monica Bravo says
I’m so glad to hear that! 🙂 awesome!
Monica Bravo says
So happy to hear you like the recipe and that your health has improved! Thanks for commenting
Remi Adeleye says
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!
Monica Bravo says
It should be fine!! 🙂
Monica Bravo says
It should come out the same! Almond milk works pretty well.
Kelly says
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!
Monica Bravo says
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!
Martha says
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!
Monica Bravo says
Aw that makes me happy to hear you are feeding your baby with real food! What a great snack : )
Lois says
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!!!
Monica Bravo says
Awesome Lois! Sounds like a great breakfast 🙂 Thanks for sharing.
Amanda says
Fantastic recipe, thank you!!
Mary says
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. 🙂
Monica Bravo says
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.
Martha says
WAOW! these muffins were terrific! can’t believe how moist and fluffy they turned out. Thanks for the recipe 🙂
Monica Bravo says
Awesome Martha, thanks for sharing!
Julie says
Great recipe! I’m saving this one to make monthly!
Monica Bravo says
Yay!
Cynthia says
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.
Monica Bravo says
Yummmm. Thanks for sharing!!
Bev Klein says
My batter came out very thick and grainy, is this supposed to happen?
Monica Bravo says
It should be somewhat thick. Not very grainy though..
Bigcatmaniac says
Hi – do you know if you can freeze them? Would rather do this than halve the recipe. Thanks.
Monica Bravo says
Yes you can freeze them!
Valerie says
Great muffins. I used zest of 1 lemon instead of the cinnamon and it gave it a fresh taste with the blueberries!
Monica Bravo says
Sounds delish! I may try that next time
Sarah Raza says
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!
Monica Bravo says
Yummy! So happy you like it. Thanks for sharing
shorty says
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 ;-)).
Anya says
Such a great recipe! Thank you!
Monica Bravo says
Thank you for commenting!
Lauren says
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?
Monica Bravo says
No they don’t have to be refrigerated. I think 4-5 days!
Amy says
Hi should the coconut oil be melted or used as is?
Monica Bravo says
Melted thanks for asking
Dianne Webster says
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
Rachael says
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!
Monica Bravo says
So happy that you enjoyed them Rachael!
AJ says
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.
Monica Bravo says
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.
Stephanie says
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!
Monica Bravo says
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!
Barbara says
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????
Monica Bravo says
That’s amazing! : ) I love them too!
Sarah says
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!
Monica Bravo says
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!
Jenna says
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.
Monica Bravo says
Sorry they didn’t work out!
Rachel says
I’m allergic to pure maple syrup. What can I substitute? I really want to try these!
Monica Bravo says
You can use honey!
Daryll says
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.
Monica Bravo says
Glad you like it Daryll! Check out the cinnamon apple version on my recipe index.
ina says
Hi, my nutritionist has me counting calories. Do you know the calorie content for one of the muffins? Thanks 😉
Monica Bravo says
I do not but I think you can just put them in a recipe calorie counter online and see!
Alicia says
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!
Monica Bravo says
Awesome!! : ) Hope they liked them.
Shannon says
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!!!
Monica Bravo says
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
jds says
This is the first really delicious paleo friendly baking I have made. Thank you.
Monica Bravo says
Great!
Emily M says
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?
Tulli Hansen says
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?
Monica Bravo says
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!
Gina says
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!
Monica Bravo says
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.
Gina says
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!
Alissa says
As promised, these were absolutely delicious! Thanks for sharing this recipe!
Monica Bravo says
Wonderful!
Marcela Brody says
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!
Monica Bravo says
Yes you can, of course!
Gina Morales says
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.
Monica Bravo says
Thanks Gina! I appreciate taking your time to comment. I’m glad you enjoyed them!
Lynn M says
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!
Monica Bravo says
That’s awesome Lynn!! I’m so glad you liked them.
Will says
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.
Monica Bravo says
Awesome. Thanks for sharing.
Mandi Kidder says
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! 🙂
Monica Bravo says
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.
Sara says
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!
Monica Bravo says
Wow Sara, that’s quite a statement haha. I am so glad you liked them!! : ) : )
Natalie says
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?
Monica Bravo says
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!
Yvette says
I am allergic to coconut. What can I substitute for the the flour and milk?
Monica Bravo says
You could try almond milk and flour but it will not come out exactly the same.
katherine says
could i turn this into a loaf?? Any guess on how much longer i would have to cook it? Thanks!
Monica Bravo says
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.
Happy54 says
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!
Monica Bravo says
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.
Stephanie says
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.
Monica Bravo says
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 🙂
Brittney says
Can I sub almond flour with more coconut flour.? Don’t have almond flour but want to bake them now.
Monica Bravo says
Hey Brittney! Sorry that I just saw this. Some people have subbed more coconut flour and it came out fine.
Mai says
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!!!! 🙂
Monica Bravo says
I’m glad that worked out! Thanks for sharing 🙂
Magdalena June says
Brilliant muffins!! My little brother who has been eating sugar way to much, couldn’t even tell they where sugar free!
Monica Bravo says
That’s wonderful. I’m glad you liked them!
The_Valonqar says
If you buy coconut milk in a can, make sure and shake it! So mine were prolly a little dry due to that, but I like these muffins.
Easy to make as well. It does not say when to add cinnamon, I just added it with the first ingredients.
Sylvia says
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.
Monica Bravo says
Hi Sylvia, I am so glad you and your family enjoyed them!!
Elizabeth says
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!
Monica Bravo says
Aw that makes me happy. I am glad they could cheer you up 🙂
Elise says
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!
Deborah says
Thank you for the recipe! Ive tried several, and will be making these TODAY!
Noteen says
These are the best Paleo blueberry muffins I have found to date. Thank you.
Monica Bravo says
Thank you!!
Dianne Webster says
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?
Eric says
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.
Dianne Webster says
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.
Noel says
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.
Monica Bravo says
Thanks Noel! Glad it worked out for you, and for those who it didn’t maybe try again : )