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Making muffins that are healthy and delicious can be a little bit of a trick. This is one of those recipes that is higher in sugar than I would consider as a part of my daily diet, but low enough to serve as an occasional treat and sweet enough to share with people who may not be following the paleo paradigm and they will still enjoy them. It is really fun taking these muffins to gatherings and surprising people that they are gluten free, grain free, dairy free, and refined sugar free. The typical reaction to that list is “what’s left??” and these little guys do a great job of representing how clean, paleo food can be delicious and satisfying.

Paleo blueberry mini muffins

Paleo blueberry mini muffins

I’ve been loving making these little mini muffins lately – super cute and packed full of flavor! Big fresh blueberries really come alive in these tiny packages. This recipe works just as well for regular muffins, you just need to cook it longer (and it makes fewer, of course.)

Paleo Blueberry Muffins
Prep Time
20 mins
Cook Time
20 mins

Gluten free, grain free, dairy free, refined sugar free

Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free, Paleo, Primal
Keyword: blueberry, dairy free, grain free, muffins
Servings: 24 mini muffins
Author: Juli
Dry ingredients
  • 1/2 C coconut flour
  • 1/2 C almond flour
  • 1 T tapioca starch
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp All Spice
  • 1/4 tsp salt
  • 1 T coconut sugar
  • 2 T granulated monk fruit sweetener
Wet ingredients
  • 2 T coconut oil softened or slightly melted
  • 2 flax eggs (2 T flax meal, 6 T water)
  • 3 eggs at room temperature
  • 1 tsp ACV
  • 2 tsp vanilla
  • 1/2 C coconut milk at room temperature
  • 1/4 C water
  • 1/2 C fresh organic blueberries
  • 3 T shredded coconut
  • 1 T flax meal
  • 1 T coconut sugar
  1. Preheat oven to 350
  2. Mix up flax meal and water for flax eggs and set aside

  3. Mix together topping ingredients and set aside

  4. Prepare muffin pan with liners*
  5. In a mixing bowl, whisk together dry ingredients.
  6. In a separate bowl whisk eggs, add the rest of the wet ingredients and whisk until combined.
  7. Add dry ingredients to wet and stir to combine
  8. Fold in fresh blueberries
  9. Fill each muffin cup 3/4 full
  10. Sprinkle topping ingredients on top of each muffin

  11. Bake for 16-20 minuets or until a toothpick comes out clean*
Recipe Notes

*You can do regular muffins or mini muffins, I usually do mini’s and that is what this baking time reflects. If you’re making regular sized muffins, cook them longer.