Make these one bowl paleo blueberry muffins in just 30 minutes! This easy almond flour recipe is moist, fluffy, dairy-free, and perfect for a quick healthy breakfast or snack.
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If you’re looking for the easiest paleo blueberry muffins, this one bowl recipe is it!
Everything comes together in a single bowl in just minutes, with no mixer and minimal cleanup.
Made with almond flour, these muffins are incredibly moist, fluffy, and packed with juicy blueberries in every bite.
Unlike any of my other blueberry muffin recipes, these muffins:
- 10-Minute Prep Time
- One bowl
- Done in 30 minutes
- Freezer-friendly
They’re completely dairy-free, gluten-free, and naturally sweetened, making them perfect for a healthy breakfast, snack, or meal prep.
Whether you’re new to paleo baking or just want a quick, reliable muffin recipe that turns out every time, this simple method delivers bakery-style results with minimal effort!
Once you try these, they’re guaranteed to become your go-to paleo blueberry muffins. Let’s get into the details so you can make them ASAP!
Why You’ll Love These One Bowl Paleo Blueberry Muffins
These are my easiest muffins yet with the biggest reward!
One bowl, minimal ingredients and baking time make these muffins perfect for lazy mornings and meal prep alike!
They rise perfectly and the texture is soft, moist, fluffy and bakery style. They’re fool proof and soon to be your new favorite blueberry muffins.
The Easiest Paleo Blueberry Muffins (One Bowl, No Mixer)
These muffins use minimal, real food healthy ingredients. If you’re familiar with paleo baking, you probably already have many of them on hand!
One bowl and no mixer means easy cleanup too!
What Makes These Paleo Blueberry Muffins So Moist and Fluffy
The combination of flours along with the ratio of dry to wet ingredients in these muffins makes them superior to others.
- A combination of almond and tapioca flour creates a soft tender texture that mimics traditional muffins
- The right amount of eggs makes these muffins fluffy, not dense or eggy
- Coconut oil gives them a tender moist crumb
- Almond milk helps keep them light and fluffy with no overpowering flavor
Ingredients You Need
- large eggs
- pure maple sugar (coconut sugar will work too, but the color will be much darker)
- almond milk, or other dairy free milk of your choice
- refined coconut oil
- pure vanilla extract
- blanched almond flour
- arrowroot flour, or tapioca
- baking powder
- baking soda
- sea salt
- fresh blueberries
How to Make One Bowl Paleo Blueberry Muffins
- Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
- In a large bowl, whisk together the eggs, sugar, milk, and oil, until smooth, then add in the vanilla extract and continue to whisk until smooth.
- Add the dry ingredients to the same bowl – the almond and tapioca flours, baking powder, baking soda and salt. Stir until well combined.
- Fold the blueberries into the muffin batter.
- Spoon the batter into the prepared muffins pan almost to the top of each cup. The batter should make 12 muffins.
- Bake on the middle rack of the preheated oven for 20-22 minutes or until golden brown and a toothpick inserted near the center of a muffins comes out clean or with crumbs.
- Remove from oven and cool in the pan for 5 minutes, then remove the muffins (in their parchment liners) to a wire rack to cool completely.
- Store leftover muffins loosely covered at room temperature for the first day, then cover and store in the refrigerator for up to one week.
Tips for Perfect Paleo Muffins Every Time
- Make sure your blueberries aren’t too large. This will prevent sinking berries and weighed down, dense muffins.
- Don’t overmix your batter. Mix just until the dry ingredients combine with the wet.
- Use parchment liners in your muffin pan – for easy removal and cleanup.
Substitutions and Variations
I don’t recommend using frozen blueberries for these muffins as the water content will weigh down the muffins.
You can substitute coconut sugar for maple sugar, however the flavor and color will change slightly. I always prefer maple sugar in paleo baking for replicating traditional baked goods.
I don’t recommend maple syrup or honey in this recipe as it will change the dry/wet ratio.
Coconut flour will not work for these muffins. For a nut free paleo blueberry muffin, try my nut free recipe with coconut flour, or my cassava flour recipe.
How to Store and Freeze
These muffins store well loosely covered at room temperature for the first day. After that, store in a sealed container in the refrigerator for up to 4 days.
To freeze, store in a tightly sealed container for up to 2 months, then thaw in the refrigerator.
Frequently Asked Questions
Can I Use Frozen Blueberries?
I don’t recommend frozen blueberries because they weigh down the muffins and make the texture soggy instead of soft and fluffy.
Why Are My Paleo Muffins Dense?
Overmeasuring the wet ingredients can lead to dense muffins. Overmixing the batter can also lead to a dense muffin.
Are These Paleo Blueberry Muffins Dairy Free?
Yes! The recipe as written contains no milk, butter or other dairy.
Can I Make These Muffins Ahead of Time?
Yes, definitely. They store well the first day at room temperature, or in the refrigerator for up to 4 days.
One Bowl Paleo Blueberry Muffins {Quick and Easy!}
Ingredients
- 3 large egg at room temperature
- 3/4 cup pure maple sugar *see note
- 1/3 cup almond milk or other dairy free milk of your choice
- 1/3 cup refined coconut oil melted
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 cups blanched almond flour
- 1/2 cup arrowroot flour or tapioca
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cup fresh blueberries **see note
Instructions
-
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
-
In a large bowl, whisk together the eggs, sugar, milk, and oil, until smooth, then add in the vanilla extract and continue to whisk until smooth.
-
Add the dry ingredients to the same bowl - the almond and tapioca flours, baking powder, baking soda and salt. Stir until well combined.
-
Fold the blueberries into the muffin batter.
-
Spoon the batter into the prepared muffins pan almost to the top. The batter will make 12 muffins.
-
Bake on the middle rack of the preheated oven for 20-22 minutes or until golden brown and a toothpick inserted near the center of a muffins comes out clean or with crumbs.
-
Remove from oven and cool in the pan for 5 minutes, then remove the muffins (in their parchment liners) to a wire rack to cool completely.
-
Store leftover muffins loosely covered at room temperature for the first day, then cover and store in the refrigerator for up to one week.
Recipe Notes
*Coconut sugar can be used too, but the color will be much darker. The flavor is slightly altered as well.
**Make sure to use fresh blueberries that are on the smaller side. Larger or jumbo blueberries will weigh down these muffins
Nutrition
Want More Paleo Blueberry Muffin Recipes? Try One of These!
Vegan + Paleo Blueberry Muffins
One Bowl Keto Blueberry Muffins
Blueberry Muffins with Almond Butter
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