Posted Apr 28, 2019, Updated May 11, 2024 It’s blueberry season and I seriously couldn’t be more excited! Bring on the pies, crisps, cobblers, coffee cakes, and of course muffins (also try these oatmeal blueberry muffins)! Seriously, is there a more classic breakfast baked good than a delicious blueberry muffin? However, most muffins are just bald cupcakes. And while I’m not complaining about cake for breakfast, I do like to find more nutritious ways to start the day. Enjoy these Paleo Blueberry Muffins for breakfast without the sugar crash! They are paleo, gluten-free, dairy-free and refined sugar free, but taste like a delicious bakery muffin! Plus with ingredients like almond butter and almond flour, they are high in protein and will keep you full much longer than their sugar-laden counterparts.
Paleo Blueberry Banana Muffins: Substitutions
As always, I think this recipe is the absolute best as it’s written. If you’ve experimented with Paleo baking at all, then you know that the ratio and types of flours used is critical to a good outcome. So I do not recommend changing the flours at all. Here are some other potential substitutions:
Coconut oil: butter or ghee can be used in place of coconut oil. Maple Syrup: Honey or any other liquid sweetener can be used in place of maple syrup. If your bananas are very ripe and sweet, you could even omit the maple syrup all together. Almond butter: Any nut or seed butter can be used in place of almond butter. The two I would recommend most highly are almond or cashew butter. Fresh blueberries: if you would like to use frozen blueberries, thaw and drain them in a colander to remove excess water. Then toss them with 1 to 2 Tablespoons of almond flour before adding to the batter.
How to Make Paleo Blueberry Muffins
We’ll walk through this paleo blueberry muffin recipe step-by-step, and don’t forget to watch the video. begin by melting the almond butter and coconut oil together first , then add the rest of the wet ingredients and stir until the mixture is smooth. Next, add the dry ingredients to the wet ingredients. You can just add them right on top, or combine them in a separate bowl and then add them – totally up to you. Stir to combine. Then, let the batter rest for about 5 minutes to thicken. After 5 minutes, gently fold the blueberries into the gluten-free blueberry muffin batter. If you stir with too much force it won’t really effect the taste, but the batter will turn purple.
Bake & Cool
Next, generously grease a standard 12-cup muffin pan and fill each well with ¼ cup of batter. Then, bake the paleo blueberry muffins in the oven until the tops are golden brown and spring back when pressed. Cool the paleo blueberry muffins in the pan for about 10 minutes. Then use a spoon or knife to release the sides of each muffin from the pan, and transfer them to a cooling rack to cool.
Serve
Enjoy these gluten-free blueberry muffins warm or room temperature. Spread them with honey butter, almond butter, etc.
Store/Freeze
Store these paleo blueberry banana muffins in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the microwave or oven set to low. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
