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Paleo Blueberry Muffins Recipe

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Last Updated on November 28, 2020

paleo blueberry muffins

Who doesn’t love muffins for Breakfast? I’ve been dreaming about this Paleo Blueberry Muffins recipe for some time and it wasn’t until my friend Stacy from Paleo Gone Sassy threw a paleo muffin swap that I got off my tush and started baking.

First, this is the first time I’ve used Cassava flour and it is like 180 degrees different from tapioca flour.  I would consider it more similar to a tradition wheat flour.  When I was creating the recipe, I made it 3 times and each time it came out a tad different due to the uniqueness of the Cassava flour.   The batter needs to be like pancake batter to come out correct so please note the instructions in the recipe.

Mr. Bejelly said the flavor reminded him of the cereal Buckwheat’s.

paleo blueberry muffins

paleo blueberry muffins
Yield: 12 muffins

Paleo Blueberry Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup Superfine Blanched Almond Flour
  • 1 cup cassava flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon power
  • 1/4 cup coconut sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup B grade maple syrup
  • 1 cup water
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut oil
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.
  2. In a large mixing bowl add in the dry ingredient and stir with a spoon until well combined.
  3. Add in the wet ingredients and mix with a spoon until you have a wet batter similar to a pancake batter. If it is not liquid, add more water 1/4 cup at a time until you have this consistency.
  4. The fold in the blueberries with spoon.
  5. Drop the batter into the lined muffin pan and bake for 20 to 25 minutes or until a toothpick comes out clean from the center.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 139Cholesterol: 31mgSodium: 163mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 3g

Did you make this recipe?

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Gail

Tuesday 11th of April 2017

Can you recommend some other flour for the cassava flour. Cannot get that here.

Kelly Bejelly

Monday 29th of May 2017

Sadly, there is not a replacement hun.

Natalia

Friday 27th of January 2017

WOW! These are amazing! I love the combination of cassava and almond flours in pancakes and was hoping (but doubting) to find them together in a muffin recipe. Luckily I stumbled upon this one. I accidentally put in too much coconut sugar (like double - I reduced the maple syrup a bit to compensate), but it was actually perfectly sweet for my family. Oh, and I didn't have blueberries so I omitted them this time. Thank you so much!

Kelly Bejelly

Tuesday 7th of February 2017

So glad you enjoyed them Natalie!

Noel

Wednesday 27th of July 2016

I made these yesterday and needless to say the were a hit in this household! Even my husband loves them and he is anti gluten free :)

Kelly Bejelly

Sunday 13th of November 2016

Yeah!So glad your enjoyed them hun.

Nancy

Tuesday 25th of August 2015

I added 1 teaspoon of baking POWDER to the recipe and baked the muffins at 400 degrees for 18-20 mins (depending on your oven). They rose past the tins and tasted extremely close to regular muffins....or should I say like other alternative flours such as quinoa, buckwheat etc.

Kelly Bejelly

Thursday 10th of September 2015

SO glad you enjoyed it Nancy!

Billie

Tuesday 24th of February 2015

Can't wait to try these! Is the recipe suppose to say 1/2 teaspoon sea salt? Thanks.

Kelly Bejelly

Tuesday 24th of February 2015

Ops, yes! Thanks for catching that hun.

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