Paleo Blueberry Muffins

An easy Paleo Blueberry Muffins recipe, made with coconut flour. Needs just 7 simple ingredients and 25 minutes. Gluten-Free. Paleo. Grain-Free. Nut-Free.
Paleo

We are obsessed with these easy Paleo Blueberry Muffins and we make them all the time. Since coconut flour is so cheap (for a low carb flour), we don’t care to save it for special occasions.

[Before skipping ahead: the post contains lots of tips, trick and frequently asked questions. Also, the best way to learn how to make this recipe, is by watching the video.]

top shot of paleo blueberry muffins cooling down on a wire rack

Can Muffins Be Healthy?

Absolutely yes when made with healthier ingredients. These healthy blueberry muffins are made with coconut flour. Coconut Flour is as nutritious as it is delicious.

See this article from about the health benefits of coconut flour from bbcgoodfood.com.

What is Coconut Flour Good For?

We absolutely love coconut flour. Not only is it relatively inexpensive, but it is perfect for baked goods. It tastes delicious and the texture is just perfect.

We specifically love using coconut flour for most of our muffin and cupcake recipes. 

Coconut Flour is very versatile though and we’ve rounded up a bunch of our favorite recipes that use coconut flour is all kinds of way. See it here: Recipes With Coconut Flour.

How To Make Paleo Blueberry Muffins:

These little blueberry muffins are a new favorite in our house, because they are so quick and easy to throw together.

The Ingredients You Need:

  1. Coconut Flour
  2. Coconut Oil
  3. Honey (You can also use a low carb honey substitute like this one: )
  4. Eggs
  5. Blueberries (We like to make our blueberry muffins with frozen blueberries)
  6. Vanilla Essence
  7. Baking Powder
  8. Pinch of Salt

Step-By-Step Instructions:

step by step instructions for how to make paleo blueberry muffins
  1. Add all of the ingredients to a mixing bowl and mix using a whisk until there it is smooth and lump free.
  2. Divide the mix between evenly 6 muffin liners. This makes large muffins, but generally we like also like to divide these between 8-10 for smaller muffins. They cook about 3-5 minutes shorter when we do this.
  3. Bake at 170C/300F for 23 minutes.
  4. Allow to cool completely on a wire rack before eating.

These yummy little Paleo Blueberry Muffins are great as an on-the-go breakfast that is filling and nutritious. It’s also great as an anytime snack between meals!

Looking For More Muffin Recipes?

For more healthy low carb keto and paleo muffin recipes, check out our uber delicious basic Vanilla Coconut Flour Muffin. We also have some of our personal favorite healthy muffin recipes from other great bloggers rounded up here: Healthy Paleo Muffin Recipes.

Did You Make This Recipe?

a hand holding a paleo blueberry muffin, a wire rack with more muffins in the background

If you’ve made our Paleo Blueberry Muffin recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

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Paleo Blueberry Muffins

An easy Paleo Blueberry Muffins recipe, made with coconut flour. Needs just 7 simple ingredients and 25 minutes. Gluten-Free. Paleo. Grain-Free. Nut-Free.
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 6
Calories: 207kcal

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup coconut oil (melted)
  • 1/4 cup honey
  • 1/2 cup blueberries (we prefer frozen blueberries)
  • 3 eggs (large)
  • 2 tsp vanilla essence
  • 2 tsp baking powder
  • pinch salt

Instructions

  • Preheat oven to 170C/330F
  • Add all the ingredients in to a mixing bowl and mix until smooth and lump free.
  • Divide the batter evenly between 6 muffin liners.
  • Bake for approximately 23-25 minutes. The muffins are ready when a toothpick pressed into the center of the muffin comes out clean.
  • Allow to cool completely on a wire rack before eating.
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The best way to learn how to make this recipe is to watch our short instruction video.

Tips and Tricks:

  1. It’s important to let the muffins cool completely. I’ve found that if you try to eat them hot out of the oven, they tend to break apart a little bit. Once cooled, they hold together while still being moist.
  2. We also like to divide the batter between 6-8 liners for smaller muffins. In this case, check the muffins after 20 minutes of baking.

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 216mg | Potassium: 47mg | Fiber: 4g | Sugar: 14g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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