Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb)


These Paleo Blueberry Muffins are so moist they melt in your mouth 🙂


For everyone looking for a nut free version of this muffin, here it is: Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb) – made with coconut flour, coconut oil, coconut milk, eggs and fresh blueberries.

Paleo Coconut Flour Blueberry Muffin

  • 1 cup blanched almond flour
  • â…› teaspoon baking soda
  • pinch of salt
  • 2 tablespoon raw honey
  • ½ cup coconut milk, full fat
  • 2 tablespoon coconut oil, melted
  • 1 egg
  • ÂĽ cup fresh blueberries (frozen blueberries will not work)
  1. Preheat the oven to 350°F and line a muffin tin with baking cups.
  2. Mix together the blanched almond flour, baking soda and salt.
  3. In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
  4. Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
  5. Gently fold in the blueberries into the batter.
  6. Spoon batter into the prepared muffin tin, filling each to the top.
  7. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes
  8. Set pan over a wire rack to cool. Wait until muffins are completely cool before removing from the paper liners.

    Recipe makes 6 muffins. Store in an airtight container in the refrigerator.

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