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2.15.21

Jumbo Paleo Blueberry Muffins {GF, DF}

Sharing is caring!

These bakery style jumbo paleo blueberry muffins are grain free, gluten free and dairy free but you’d never guess! They’re tender and moist with crunchy muffin tops and packed with sweet juicy blueberry flavor. These muffins are easy and fun to make plus perfect for sharing!

Who doesn’t love jumbo, bakery style muffins?!  Aren’t they just the best?  I made these chocolate chip ones a while back and knew a blueberry version had to come next.

Sure, these might be just a little too big to eat one all by yourself in a sitting, but that also means they’re perfect to share!

If you don’t have a jumbo muffin pan – no worries.  You can always make 12-14 standard size blueberry muffins instead of 6 monster ones.  Let’s get into the details!

What You Need to Make These Paleo Blueberry Muffins

If you’ve done some grain free baking before, you’ll probably have most of the ingredients in your pantry already.  Here’s everything you’ll need to prepare the muffins:

  • Coconut oil or avocado oil cooking spray, or parchment liners if making standard size muffins
  • blanched almond flour
  • tapioca flour
  • aluminum free baking powder
  • baking soda
  • sea salt
  • cinnamon
  • eggs
  • almond milk or light coconut milk
  • fresh lemon juice
  • refined coconut oil, or ghee
  • maple sugar or coconut sugar
  • pure vanilla extract 
  • fresh blueberries 

How to Make Jumbo Paleo Blueberry Muffins

Preheat your oven to 425° F and spray a jumbo 6-cup muffin pan* with avocado oil spray or coconut oil spray.

In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, salt and cinnamon.

In a separate large bowl, whisk together the eggs, milk, lemon juice, melted coconut oil or ghee, maple or coconut sugar and vanilla.

Stir the dry ingredients into the wet until well combined. Fold in the blueberries, saving a few to sprinkle over the tops. 

Fill the muffins cups with batter about 3/4 of the way up to make 6 jumbo muffins. Sprinkle the remaining blueberries over the top.

Bake in the preheated oven or 5 minutes, then reduce the heat to 350° F and continue to bake for another 17-20 minutes or until set in the center. A toothpick inserted in the center of one should come out clean or with a few crumbs.

Place the pan on a wire rack and let the muffins cool in the pan for 5-10 minutes. Carefully remove the muffins from the pan and continue to cool on wire racks until fully cooled. 

How to Make the Muffins Standard Size

For standard size muffins, use a 12 cup muffin pan.  You can either spray it with cooking spray or use parchment liners.  The batter will make between 12-14 standard size muffins. 

Fill about 3/4 of the way to the top of the cups, and bake for 5 minutes at 425° F and then another 11-12 minutes at 350° F, or until a toothpick inserted in the center of one comes out clean or with crumbs.

If you want to test out a jumbo muffin pan, try the one I used here.

I hope you’re ready for crazy good bakery-style jumbo paleo muffins!  Preheat your oven and grab your ingredients because it’s time to bake – let’s go!

Jumbo Paleo Blueberry Muffins {GF, DF}

Jumbo Paleo Blueberry Muffins {GF, DF}

These bakery style jumbo paleo blueberry muffins are grain free, gluten free and dairy free but you’d never guess! They’re tender and moist with crunchy muffin tops and packed with sweet juicy blueberry flavor. These muffins are easy and fun to make plus perfect for sharing!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 22 minutes
Cooling Time: 15 mins
Course: baking, Breakfast, Brunch, Snack
Cuisine: Gluten-free, grain free, Paleo
Keyword: baking, blueberries, muffins, paleo
Servings: 12 servings
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Did you make this recipe?
Leave a review
4.65 from 14 votes

Ingredients

  • Coconut oil cooking spray or avocado oil spray
  • 2 3/4 cups blanched almond flour
  • 3/4 cup tapioca flour
  • 2 1/2 teaspoons aluminum free baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoons sea salt
  • 1 1/2 teaspoons cinnamon
  • 3 large eggs room temperature
  • 1/2 cup almond milk or light coconut milk
  • 3 Tbsp fresh lemon juice
  • 6 tablespoons refined coconut oil or ghee, melted
  • 3/4 cup maple sugar or coconut sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 425° F and spray a jumbo 6-cup muffin pan* with avocado oil spray or coconut oil spray.
  2. In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, salt and cinnamon.
  3. In a separate large bowl, whisk together the eggs, milk, lemon juice, melted coconut oil or ghee, maple or coconut sugar and vanilla.
  4. Stir the dry ingredients into the wet until well combined. Fold in the blueberries, saving a few to sprinkle over the tops.
  5. Fill the muffins cups with batter about 3/4 of the way up to make 6 jumbo muffins. Sprinkle the remaining blueberries over the top.
  6. Bake in the preheated oven or 5 minutes, then reduce the heat to 350° F and continue to bake for another 17-20 minutes or until set in the center. A toothpick inserted in the center of one should come out clean or with a few crumbs.
  7. Place the pan on a wire rack and let the muffins cool in the pan for 5-10 minutes. Carefully remove the muffins from the pan and continue to cool on wire racks until fully cooled.
  8. Store leftover muffins loosely covered at room temperature for up to 2 days. You can refrigerate or freeze the muffins to keep them for longer. Frozen muffins should be thawed and gently reheated before serving.

Recipe Notes

*You can also make these muffins standard size in a 12-cup muffins pan. The batter will make between 12-14 standard size muffins. Bake for 5 minutes at 425° F and then another 11-12 minutes at 350° F, or until a toothpick inserted in the center of one comes out clean or with crumbs.

Nutrition

Calories: 311kcal
Carbohydrates: 28g
Protein: 7g
Fat: 21g
Saturated Fat: 7g
Trans Fat: 1g
Cholesterol: 41mg
Sodium: 197mg
Potassium: 157mg
Fiber: 3g
Sugar: 15g
Vitamin A: 67IU
Vitamin C: 3mg
Calcium: 126mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Muffin Recipes?  Try One Of These!

Morning Glory Muffins

Jumbo Chocolate Chip Muffins

Blueberry Almond Muffins

Double Chocolate Orange Muffins

Pecan Cranberry Orange Muffins

Pumpkin Spice Latte Muffins

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma! 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Julia says

    February 16, 2021 at 10:17 am

    5 stars
    I’m so impressed by the crumb on these muffins! I didn’t have a jumbo muffin tin but I was able to make 16 full-sized muffins from this recipe. I’m definitely going to be making this again, thank you 😊

    Reply
  2. Linda French says

    February 16, 2021 at 10:19 am

    I can’t eat Almond flour, is there a non grain flour that I can sub for it? If so, what would, if any, would be the measurement change?

    Reply
  3. Audrey says

    February 16, 2021 at 10:28 am

    I think the frozen wild blueberries are sweeter and taste better in baked goods. Is it possible to use them instead of fresh blueberries?

    Reply
  4. Monika Randall says

    February 16, 2021 at 11:26 am

    5 stars
    Could you make these with flax eggs?

    Reply
  5. Anne says

    February 16, 2021 at 12:04 pm

    These look great! Would another paleo flour work though? Almonds can actually be really inflammatory for some people including me. Could you suggest another flour?

    Reply
  6. Jennifer says

    February 17, 2021 at 10:51 am

    These look really good! I’m wondering if I can replace the maple sugar with maple syrup?

    Reply
  7. Kayla says

    February 17, 2021 at 3:03 pm

    5 stars
    SO delicious!!! Thank you for another awesome recipe. I made in a regular muffin tin because that’s what I had. I used 2/4 cup of maple sugar and 1/4 cup applesauce and kept everything else the same. So yummy! Making a second batch now because I know this batch might not last the rest of the day.

    Reply
  8. Sandra says

    February 17, 2021 at 5:03 pm

    5 stars
    Didn’t make as jumbo muffins, but absolutely perfect!! I could eat these daily.

    Reply
  9. 2048 says

    February 18, 2021 at 4:23 am

    4 stars
    Absolutely perfect!

    Reply
  10. Vickie says

    February 18, 2021 at 9:53 am

    Can I use arrowroot instead of tapioca flour? If so, is it a 1:1 ratio? can’t wait to try these!!!

    Reply
    • Monika Randall says

      February 18, 2021 at 10:41 am

      Vickie – yes, you can! 🙂

      Reply
  11. Mary Brand says

    February 18, 2021 at 6:17 pm

    5 stars
    Oh My Gideons! Delicious!!
    I made it like a sheet cake. 13x9x2” rectangle baking pan. It’s almost GONE. Just made it last night! Everything you cook is delicious!! Pizza Bowls— yum!! I had to make them 2 days straight. Thank You!!

    Reply
  12. Michelle says

    February 19, 2021 at 12:38 pm

    Could you make these with frozen blueberries?

    Reply
  13. Tarisa says

    February 24, 2021 at 11:47 am

    Another winner from Paleo Running Momma! I swear I could pretty much live breakfast, lunch, dinner & desserts on your recipes. I literally made these AND your triple chocolate pumpkin brownies yesterday. (btw, that was the second batch of those brownies I made this week…had to use up the pumpkin!!)

    Reply
  14. play solitaire says

    March 3, 2021 at 5:04 am

    5 stars
    Thanks for the blog loaded with so much information. Stopping by your blog helped me to get what I was looking for.

    Reply
  15. Sylvia Arrowood says

    March 29, 2021 at 6:51 am

    5 stars
    These muffins are super moist and just delicious. I don’t think I have had a bad recipe from Paleo Running Momma yet. Easy to make and just super good. I doubled the recipe so I could share with friends and they loved the muffins

    Reply
    • Michele says

      March 29, 2021 at 4:42 pm

      That’s incredible, I’m so happy you enjoyed these and other recipes as well!

      Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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