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}
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
-
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.
-
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
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Want More Paleo Muffin Recipes? Try One Of These!
Double Chocolate Orange Muffins
Pecan Cranberry Orange Muffins
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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 😊
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?
I think the frozen wild blueberries are sweeter and taste better in baked goods. Is it possible to use them instead of fresh blueberries?
Could you make these with flax eggs?
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?
These look really good! I’m wondering if I can replace the maple sugar with maple syrup?
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.
Didn’t make as jumbo muffins, but absolutely perfect!! I could eat these daily.
Absolutely perfect!
Can I use arrowroot instead of tapioca flour? If so, is it a 1:1 ratio? can’t wait to try these!!!
Vickie – yes, you can! 🙂
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!!
Could you make these with frozen blueberries?
This is what i need to know too 😀
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!!)
Thanks for the blog loaded with so much information. Stopping by your blog helped me to get what I was looking for.
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
That’s incredible, I’m so happy you enjoyed these and other recipes as well!
Fantastic recipe. I made the batter and kept it on the fridge overnight. I realized I didn’t have time to bake them. So delicious. Not to sweet! They were perfect.
I have jumbo muffin liners for my jumbo muffin pan. Is there a disadvantage using jumbo liners instead of spray?
A bit of warning: if you eat just the batter you’ll be sure you’re making the worst muffin ever because the leavening will burn your tongue. But after they bake they are amazing! Just don’t lick the bowl. 🙂