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Paleo Blueberry Muffins

Okay, whether you're paleo or not, these muffins will soon become a staple in your household (and without the guilt!). My grandmother originally shared this recipe with me when I found out I had celiac, and it's been one of my go to recipes ever since. Everyone I've ever made these for quickly fall in love and are amazed by their healthy, filling ingredients.

Chop the pecans or walnuts, whichever you decide to choose, roughly. I usually use a cup of whichever I have on hand, but after making these so many times I think 1 1/2 cups would really give it that extra crunch and texture. Add all of the dry ingredients to a large bowl and whisk until combined.

Combine all the wet ingredients in a small bowl and whisk thoroughly as well. Pour the wet ingredients into the dry ingredients and mix until combined. At this point, fold in the blueberries.

I received this ridiculously cute easter bunny mold from the same grandmother who shared this recipe with me (Nonie), so this one goes out to you Nonie! I decided, what better opportunity to use it then with the recipe she also shared with me. The batter perfectly filled these 6 little molds and I made sure to press the batter down so all the details would be captured. They no longer sell them at Williams Sonoma, but I found a link to the exact same thing if you want -- here it is!

You can of course just use regular muffins tins that are sprayed with non-stick spray, that's what I usually do, this was just a fun holiday spin.

I baked them for about 45 minutes in a 350 degree oven, or until the toothpick came out clean. I let them cool for about 10 minutes and then served them warm topped with powdered sugar.




1 cup blueberries (frozen or fresh)

2 cups almond flour

1 or 1 1/2 cup chopped walnuts or pecans (preference)

2 tablespoons ground flaxseed

1 tablespoon cinnamon

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs

1 cup unsweetened applesauce (about two single-serving cups)

1/2 cup melted coconut oil

1/4 cup coconut, almond, or cashew milk


1. Preheat oven to 350 degrees. Coat muffin tins with nonstick spray.

2. Combine almond flour, walnuts, ground flaxseeds, cinnamon, baking powder, and salt in a bowl and stir until thoroughly mixed.

3. Combine eggs, applesauce, oil, and coconut milk in a separate bowl. Whisk thoroughly.

4. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Fold in the blueberries at this point.

5. Spoon into greased muffin tins. Bake for about 45 minutes or until the toothpick comes out clean.

6. Allow to cool before removing from the muffin tins.

7. Optional step (kind of) -- While this step makes the muffins no longer paleo, I like to top them with confectioners sugar dusted on top. Feel free to omit because they're delicious without it as well.

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