These Healthy Blueberry Muffins are soft, moist and bursting with juicy sweet blueberries in every bite! They are made with wholesome, paleo, gluten-free and grain-free ingredients and are completely refined sugar-free and dairy-free.
Muffins are probably one of my family’s favorite healthy make ahead breakfast treats. They are perfect to grab and go on busy mornings and even more delicious warm from the oven with a little bit of butter on the weekend. These Healthy Blueberry Muffins are so easy to make in one bowl and bake up soft, tender and delicious. They are full of wholesome ingredients and perfect for breakfast or snack time!
Why we love this easy recipe
- A simple and delicious one bowl recipe that uses mainly pantry-friendly items from your kitchen
- Great for grab & go
- Low calorie blueberry muffins – only 102 calories per muffin
- Easy to make ahead and freezer-friendly
- Made with wholesome ingredients and completely grain-free, dairy-free and paleo-friendly.
- Totally kid-friendly and includes a keto-friendly sweetener option
Gluten Free Muffin Recipe Ingredients
Most blueberry muffin recipes are typically made with all purpose flour, whole wheat flour, granulated sugar, brown sugar. and butter. To keep this flourless blueberry muffin recipe paleo-friendly, we are using:
- Bananas – be sure to use brown spotty bananas to make these almond flour banana muffins moist and delicious
- Eggs: help to give the muffins structure and bind everything together. Bring your eggs to room temperature. You can use 2 flax eggs to make these vegan blueberry muffins.
- Melted coconut oil: makes the gluten free blueberry banana muffins tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter or ghee if you are not dairy-free.
- Creamy drippy unsalted almond butter – be sure not to use near the bottom of jar almond butter, otherwise, it changes the texture of the muffins. You can also sub with any nut or seed butter of your choice. Peanut butter is a great option if you are not paleo..
- Pure maple syrup – Adds natural sweetness and extra moisture. You can also sub with Lakanto Sugar-Free maple syrup or another liquid sweetener for sugar-free blueberry muffins
- Pure Vanilla extract – just a teaspoon but adds so much flavor
- Fresh blueberries: Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: This gluten free flour provides structure to paleo breads and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free breads to mimic all purpose flour
- Baking Powder and Baking Soda: this combination of leavening powders helps the bread rise. Be sure to use gluten-free baking powders without corn starch if you want to keep this healthy quick bread recipe paleo
- ground cinnamon and sea salt – add flavor and balances out the sweetness
How to make Healthy Blueberry Muffins
- PREPARE FOR BAKING: Preheat oven to 350 F. Lightly grease a muffin tin with coconut oil or avocado oil or line with parchment paper liners.
- MIX THE WET INGREDIENTS: In a large mixing bowl, add the banana and use a fork to mash it. Add the melted coconut oil, drippy almond butter, maple syrup and vanilla, then stir until combined.
- ADD THE DRY INGREDIENTS: Place a large mesh sieve on top of the bowl, and sift in the baking powder, baking soda, almond flour, coconut flour, cinnamon and salt. Stir until combined. Fold in 2/3 cup of the blueberries.
- ASSEMBLE: Fill muffin tins 3/4 full. Top generously with more blueberries or sliced or chopped nutts on each muffin.
- BAKE: Bake for 20-22 minutes, or until a toothpick comes out clean with a few wet crumbs.
- LET COOL: Remove from oven and allow the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
Secrets and tips for the Best Blueberry Muffins
- Line your muffin pan with liners: Be sure to use parchment paper liners or silicone muffin liners for easier removal and clean-up.
- Be sure to sift your dry ingredients prior to adding to the batter
- Let Muffins cool in the pan for at least 10 minutes – If your muffins haven’t completely cooled before they set up, they could get too crumbly and fall apart.
- If you don’t need the muffins to be dairy free, you can use ghee or regular butter instead of coconut oil. Either way, the muffins will come out soft, moist and delicious!
- Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.
Wondering what to add to blueberry banana muffins to make them stand out?
- Pumpkin seeds, hemp seeds or flaxseeds – add an additional crunch and bumps up the protein.
- Swap out the banana and use applesauce instead and you’ve got yourself Healthy Blueberry Muffins with Applesauce
- Chocolate chips. We love adding dairy-free chocolate chips for scrumptious afternoon treat
- Add a dollop of dairy-free greek yogurt or a smear of nut butter for a delicious afternoon snack or after-dinner dessert
Are blueberry muffins healthy for you?
Some low calorie blueberry muffins recipes we saw use whole wheat pastry flour and other artificial sweeteners and flavors which we prefer not to include in our muffin recipes.
Our healthy blueberry muffins with almond flour are not just delicious, they are also grain-free, gluten-free and refined-sugar free.
What makes these blueberry muffins healthy?
- Unlike many low fat blueberry muffins we saw, this one is made with wholesome grain-free and refined sugar-free ingredients.
- Instead of all purpose white flour, we use grain free almond flour
- Made with coconut oil instead of butter
- Sweetened with unrefined sugar instead of brown sugar.
Storage and Freezer Tips
How to Store these Easy Blueberry Muffins
To store your paleo blueberry muffins, keep them in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days. You can eat them cold or reheat them in the microwave!
Can you freeze almond flour blueberry muffins?
Yes, the great thing about these blueberry muffins is you can make them ahead and freeze them to enjoy throughout the week.
How to Freeze Healthy Blueberry Muffins
Wondering if you can freeze blueberry muffins? The great thing about flourless blueberry muffins is that you can make them ahead of time since they freeze beautifully! You can make a double batch on your Sunday meal prep and then warm them up to enjoy them throughout the week.
Once the muffins are cooled, place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
Recommended Tools You’ll Need For this Recipe:
- Muffin tin
- Large Mixing Bowl
More blueberry recipes you might like:
Recommended Tools You’ll Need For this Recipe:
These Healthy Blueberry Muffins are soft, moist and bursting with juicy sweet blueberries in every bite! They are made with wholesome gluten-free and grain-free ingredients and completely refined sugar-free.
- 2 large overripe bananas , about 1 cup, mashed
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup drippy unsalted almond butter , (not near the bottom of the jar)
- 2 tablespoons pure maple syrup , (sub with preferredliquid sweetener for low carb)
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- 1/3 cup superfine blanched almond flour
- 1/2 tsp GF baking powder
- 1/4 tsp baking soda
- 2/3 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 cup fresh blueberries , divided
- 1 tablespoon slivered almonds , for topping
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with silicone or parchment paper liners.
In a large mixing bowl, add the banana and use a fork to mash it. Add the melted coconut oil, drippy almond butter, maple syrup and vanilla, then stir until combined.
Place a large mesh sieve on top of the bowl, and sift in the baking powder, baking soda, almond flour, coconut flour, cinnamon and salt. Stir until combined. Fold in 2/3 cup of the blueberries.
Fill muffin tins 3/4 full. Top with remaining blueberries plus slivered almonds, if using on each muffin.
Bake for 20-22 minutes, or until a toothpick comes out clean with a few wet crumbs.
Remove from oven and allow the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.