Blueberry Muffins

  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m


  • 2 1/2 cups almond meal
  • 3 eggs
  • 1/4 cup honey
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 1 cup blueberries


Step 1

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

Step 2

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Step 3

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.

Average Member Rating

(3.3 / 5)

3.3 5 16
Rate this recipe

16 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Shrimp & scallop560_292

    Paleo Chicken and Shrimp Stir-Fry

  • IMG_2180-1

    Chocolate Marbled Banana Bread

  • all-in-one-fish-and-chips_1000

    All in One Fish and Chips

  • Tahini-cookies-650x867

    Paleo Gluten Free Tahini Cookies

  • Paleo-Chocolate-Mousse-9-of-17

    2 Serving Paleo Chocolate Mousse

Recipe Comments

Comments (28)

  1. posted by primal.phoenix on September 13, 2011

    Loved these, even the kids devoured them! I’m on a coconut oil kick, so I modified them some. I used 1 cup almond meal and 1 cup coconut flour. I also added about 1/2 cup of Savoy coconut cream and a few Tbsp. of coconut oil. I had to cook them for the whole 40 minutes. These were perfect! Because they are so moist, you have to wait for them to cool off before removing from pan.

  2. posted by Shelly on September 14, 2011

    ooohhh… I like the coconut mixing idea!:)

  3. posted by Sara S on September 14, 2011

    Did the nutrition breakdown:

    Per muffin
    Cals: 182
    Total fat: 13g
    Sat fat: 1.2g
    Cholesterol: 46mg
    Sodium: 136mg
    Potassium: 33mg
    Total carbs: 12g
    Fiber: 2.8g
    Sugar: 8g
    Protein: 7g

  4. posted by Jessica on October 6, 2011

    Made these last night and they were wonderful, they did take longer than 40 minutes. Also make mix stayed really thick?

  5. posted by Anisha on October 9, 2011

    I wtnaed to spend a minute to thank you for this.

  6. posted by Adam on February 13, 2012

    I tired to sub the almond flour w coconut flour & it thickened up so much I could barley mix it. I don’t know if the coconut substitue made it that thick but it was horrible to work with. I suppose I should’ve just stuck w the almond flour.

  7. posted by Alayna on February 28, 2012

    I used 1 c of banana instead of 1 c blueberries and 2 c almond flour and 1/2 c flax seed flour to make them. They were fabulous! We were suprised how soft and fluffy they ended up! I sliced mine in half and put a bit of coconut oil in there. Heaven.

  8. posted by paleogrannyp on July 24, 2012

    I’ve made these as is and also modified a bit. The batter is thick, almost more like a scone than a muffin, but delicious. I added an extra egg and a Tbsp of melted coconut oil to make mine a little thinner so I could spoon them into the muffin tin. I baked at 320 for 22 minutes. (Different sized eggs could make a difference…mine say large but they seem a little small. Also different brands/fineness of grind of almond flour will make a difference)

    The modification I like was:
    2 C Honeyville blanched almond flour
    1 Tbsp coconut flour
    2 Tbsp golden flax meal
    1/2 tsp salt
    2 Tbsp coconut sugar
    1 tsp baking powder

    2 Tbsp honey or 1/4 cup mashed ripe banana
    3 or 4 eggs, depending on size
    1 Tbsp melted coconut oil or ghee
    2 tsp vanilla extract

    1 Cup fresh blueberries, rinsed and patted dry

    Stir together the dry ingredients. Whisk the eggs/wet ingredients together and stir into the dry. Batter will be fairly thick and lumpy but if too thick add a little water, coconut milk, or an extra egg. Then fold in the blueberries.

    Bake about 22 minutes at 320 or till very lightly browned on top and firm to the touch.

    PS. Adam–you can’t sub equal amounts of coconut flour for almond flour. Coconut flour is high in fiber and absorbs a lot of liquid. I have a coconut flour muffin recipe that calls for 3 eggs and 1/4 cup coconut flour. Another “rule of thumb” is that if you’re substituting part coconut flour, say 1/4 cup, then add the same amount of extra liquid or an extra egg to the recipe.)

  9. posted by scof33 on August 7, 2012

    I followed the recipe just as is! Very delish!

  10. posted by Cynthia on March 3, 2013

    These are fabulous!! I’ve made them twice so far and love it! 😀 Had a little trouble getting almond meal in the beginning but finally found a place that sells them. Thanks for the recipe!

  11. posted by jme959 on March 16, 2013

    Just made these. Batter was very thick and hard to fill muffin pan. Used jumbo muffin liners so muffins didn’t rise much. They arent the prettiest looking but they taste soooo good.

Leave a Reply