These Paleo Blueberry Muffins are light, moist, and naturally sweetened with honey. Made with almond flour and almond milk, they’re grain-free, gluten-free, and dairy-free, making them a perfect paleo-friendly breakfast or snack. Fresh or frozen blueberries add bursts of flavor in every bite.
Makes: 6 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Ingredients
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½ cup almond milk
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¼ cup honey
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2 large eggs
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2 ½ cups almond flour
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¼ cup blueberries (fresh or frozen)
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¼ tsp salt
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½ tsp baking soda
Instructions
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Preheat oven: Set to 325°F (163°C). Line a muffin tin with cupcake liners.
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Mix wet ingredients: In a medium bowl, whisk together almond milk, honey, and eggs until smooth.
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Prepare blueberries: Coat blueberries with a little almond flour to prevent sinking.
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Make batter: Add remaining almond flour, baking soda, salt, and blueberries to the wet mixture. Whisk until blended.
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Bake: Fill cupcake liners evenly with batter. Bake 25 minutes, or until a toothpick inserted in the center comes out clean. Muffin tops should be lightly golden.
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Cool & store: Let cool before serving. Store covered for 2–3 days at room temperature or refrigerate for up to 2 weeks.
Notes
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Crohn’s-friendly tip: If fresh blueberries are gentler to digest than frozen, use them instead.
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Variations: Add 1 tsp cinnamon or lemon zest for extra flavor.
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Freezer-friendly: These muffins freeze well for up to 2 months.
- Paleo
- SCD Appropriate
- Appropriate for the Roadmap to Health for IBD Sufferers
- Appropriate for the Roadmap to Health
- Gluten-Free
- Vegetarian, not Vegan
FAQs
Are blueberry muffins paleo?
Traditional blueberry muffins are not, but this version uses almond flour, honey, and almond milk, making it 100% paleo.
Can I use other berries?
Yes, raspberries, blackberries, or chopped strawberries work well.
How do I prevent soggy muffins with frozen blueberries?
Coat them in almond flour before mixing into the batter and bake immediately without thawing.
