The best paleo blueberry muffins ever! They have a great texture, like angel food cake, and a delicious almond taste. Grain-free, gluten-free and dairy-free.
I wanted to hold off on posting these paleo blueberry muffins until it got a bit cooler but they’re just so good I can’t keep them to myself any longer. After making my paleo chocolate chip muffins, I knew I had to make a blueberry version.
And I’m so happy I did because these are my favorite blueberry muffins ever. Scratch that. Favorite muffins ever. They’re light and have an awesome texture, almost like angel food cake!
You know how some paleo muffins have this eggy, weird texture thing going on? Not these. Beating the egg whites and then folding them into the batter seems to make all the difference and creates the angel food-like texture (here’s some actual gluten-free angel food cake!).
And the flavor?! I’ve probably mentioned it about 14 times, but I have something of an almond extract addiction. That + a whole bunch of blueberries and I can hardly contain myself.
I thought the coconut sugar would be a little strange in these or would conflict with the almond extract but nope. It was perfect.
I have to say that I made the hazelnut version of these muffins (these paleo hazelnut muffins) seven times before posting them and they came out a little differently every time. Sometimes they had the angel food cake thing going on and sometimes they were more like normal muffins.
I’ve only made these three times and they’ve been angel food cake-ish every time so I have hope that that’s just how they are.
Maybe the difference is unblanched hazelnut meal versus blanched almond flour? Or maybe it was just the weather.
One thing I’ve learned is to use a glass or stainless steel bowl when beating the egg whites. Oil residue on some plastic bowls can prevent the egg whites from beating properly.
It worked in some of my plastic bowls, but in one, I couldn’t even get them to soft peaks. It happened a few times so I’m sure it’s not a coincidence. One time all I could get was soft peaks and I decided to bake them, anyway. They still came out perfectly!
If this egg beating business sounds too cumbersome, try these gluten-free mini blueberry muffins from What The Fork Blog!
If you’re looking for the best paleo muffins, look no further. I’m super excited about this recipe if you can’t tell. :D I’d love to hear how they come out for you!
Want more amazing paleo muffin recipes? I have you covered! Check out my paleo apple muffins if you’re in more of an autumnal mood. These paleo carrot cake muffins are also ridiculously delicous! And for another paleo blueberry treat, check out this paleo blueberry crisp.
The Best Paleo Blueberry Muffins Ever (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 muffins
Ingredients
- 4 large eggs, divided, room temperature
- 1/2 cup (100 grams) coconut sugar (please weigh this! If you don't have a scale, pack your cups super tight)
- 2 1/2 teaspoons water
- 1 1/4 teaspoons almond extract
- 1 teaspoon vanilla extract
- 160 grams (this is about 1 cup + 9 1/2 tablespoons) blanched almond flour
- 1/8 teaspoon salt
- 2 cups (280 grams) fresh blueberries, divided
- about 1/4 cup (20 grams) sliced almonds, optional
Directions
- Preheat the oven to 325 °F (167 °C) and line a muffin pan with 12 liners.
- Place the egg whites in a medium glass or stainless steel mixing bowl and the egg yolks in a large mixing bowl (glass or plastic is fine). If you don't have a glass or stainless steel bowl for the egg whites, make sure your plastic mixing bowl is super clean and free of any oil residue as this can interfere with beating the egg whites.
- Beat the egg whites and 2 1/2 tablespoons (31 grams) coconut sugar at high speed until stiff peaks form (about 30-90 seconds). Keep the beaters in the mixer.
- In the bowl with the egg yolks, add the remaining 69 grams coconut sugar, water, vanilla extract and almond extract. Beat for about 30-60 seconds at high speed or until thickened and lighter in color. Mix in the salt and then use a silicone spatula to fold in the almond flour.
- Fold in the egg white mixture to the egg yolk mixture just until combined. Do not over mix but make sure it's thoroughly combined.
- Fold in 1 1/4 cups (175 grams) blueberries. Fill each liner almost all the way full. Sprinkle some sliced almonds on top, if desired, and then sprinkle a tablespoon of blueberries on top of the almonds.
- Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins no longer appear wet. They should feel springy when touched. The muffins will rise quite a bit but will fall back down during cooling.
- Let cool for 3 minutes in the pan and then carefully remove the muffins from the pan and cool completely on a wire rack.
- Cover and store at room temperature for 24 hours or refrigerate for up to 3 days. These get quite moist on the second day! I prefer them straight from the oven or some hours after baking.
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117 comments on “The Best Paleo Blueberry Muffins” — Add one!
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Made these for the first time today with my toddler son and they turned out great!
Was wondering if I could add some coconut flour next time maybe they turn out to be a little bit more firm and less moist? What is your opinion on this?
Trying your peanut butter cookies next :) your banana chocolate chip muffins are always a hit btw, I keep making them every time I have over-ripe bananas!
I’m sorry for just now seeing your question! Adding a little coconut flour should work fine. I haven’t tried it so I don’t know how much, though. I wouldn’t add any more than a 1 tablespoon as it’s super absorbent. I love that you made these with your son. :) I hope you’ll enjoy the cookies just as much! Thanks so much for your comment!
Thank you for the reply and suggestion! Will definitely give them a try with some coconut flour and send you feedback! Yes my son loves baking with me, he’s 2 and a half years :)
Thanks so much! My son is just 19 months old but we set up his little IKEA play kitchen today so he can pretend help me bake. Have to prepare him for the real thing. ;)
Hello!
I was wondering if it would be possible to replace the almond flour with green banana flour? And if so would the measurements still be the same?
Hi there! Unfortunately not. They’re not interchangeable. You could use a different type of nut flour, though. :)
These muffins are so good!! My 5 year old helped me make them and even though she probably over-stirred the egg whites, the muffins came out great. The almond extract gives them an amaretto-like flavor (one of my faves). The texture is so light and fluffy! The almond flavor is strong so if isn’t one of your faves consider switching it up for another or just using vanilla. But we liked it just as it is! My daughter really wanted to make strawberry muffins so we will try that with this recipe next. Thanks for a GREAT recipe!!
You’re welcome! I’m so happy that you and your daughter enjoyed them. :) I’m not so hopeful that these would come out well with strawberries (they’re so moist) but if you try it out, I’d love to hear how it goes. Thanks a bunch for your feedback!
The flavor of these is delicious! However, mine fell apart. I used a silicone muffin pan and when I tried to get them out (running a toothpick around the edge of each muffin cup), they started coming apart. Ate with a spoon and enjoyed but am wondering if I did something wrong or if maybe I just can’t use a silicone muffin pan with this recipe.
I don’t bake with silicone because I often had problems with it when I did (especially with grain-free recipes) so I haven’t tested this recipe with silicone. I would definitely recommend using liners!
Hi! These look amazing and I’m going to make them for a potluck next week. Do you think they’d hold up okay if I made them in a mini muffin pan? Thanks for your great recipes! I have made the paleo apple crisp several times now and always get rave reviews! :)
Hello! I think they’d be fine (though I haven’t tried it so I can’t say for sure!). I’d love to hear how they come out! I’m happy to hear that you like the apple crisp. :) Thanks for your comment!