These tender, moist and sweet paleo blueberry muffin breakfast bars are loaded with flavor and great to have on hand for busy mornings or after school snacks! Gluten free, dairy free, refined sugar free and paleo.
Aren’t blueberry muffins one of life’s greatest little pleasures? Maybe it’s my fond memories of Entenmann’s blueberry muffins as a kid, but blueberry muffins equal total bliss and comfort for me. Breakfast, snack, whenever – they make the perfect companion for any time of day.
But no – what I’m sharing today isn’t the traditional blueberry muffin, but rather a fun twist that happens to be even easier to make than muffins – if only because you’re pouring the batter into one pan instead of muffin cups. They’re also just a bit more dense and sweet than a typical muffin recipe to make them true to “bars” rather than actual muffins. Does that make sense? Trust me and try them – delicious!
I like to give myself little “challenges” when creating new recipes, such as keeping the ingredient list down, using a certain type of flour, sweetener, etc. For these blueberry muffin bars, my goal was to use applesauce and either honey or maple syrup.
I don’t use applesauce often in my recipes, but it seems that whenever I do, they come out perfectly, and, this one was no exception! Somehow I thought, since I wanted these to be very “breakfast-y”, that applesauce was the right call. I won’t pretend I totally understand why some combinations work so well, but this one was a hit. I can’t complain.
This is such a straightforward recipe that you absolutely can’t go wrong. I used primarily almond flour – although threw in a Tbsp of coconut flour since I find that just a small amount helps bind almond flour recipes a bit better without adding an extra egg. The applesauce keeps them light while the almond butter gives them great texture and flavor. You can sweeten with either raw honey or maple syrup, whatever you prefer.
And then those blueberries! Since they’re not in season right now, I used frozen ones that I thawed and drained well prior to adding them. I’m thinking when I can actually get some good fresh blueberries, these will be first on my list for baking. A picky family of 5 does not lie.
If you want to really go paleo-wild, you can even drizzle with melted coconut butter mixed with a little bit of honey like I did in the photo below. Coconut nut butter isn’t for everyone (my kids are not fans!) but if you’re into it it’s delicious with these bars. That said, any nut butter would be pretty yummy drizzled/spread on these too. Are you guys ready to bake? Let’s go!
Paleo Blueberry Muffin Breakfast Bars
Paleo Blueberry Muffin Breakfast Bars
- 2 large eggs
- 1/3 cup unsweetened almond butter
- 1/3 cup unsweetened applesauce
- 1/4 cupraw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1 tbsp organic coconut flour
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 cup blueberries - fresh or frozen*
Preheat your oven to 350 degrees and line an 8x8" square metal baking pan with parchment paper.
In a large bowl with an electric hand mixer on low, or whisk, combine the eggs, almond butter, applesauce, honey OR maple syrup, and vanilla until smooth and well combined.
In a separate bowl, combine the dry ingredients to fully blend, then add the dry ingredients to the wet until just combined, don't over-mix. Gently fold in the blueberries to evenly distribute.
Transfer the mixture to the parchment lined baking pan, scraping the bowl to use all every drop. Bake in the preheated oven for 30 minutes or until the middle is just set and top turning light brown - you can insert a toothpick near the center and if it comes out batter-free (blueberry is okay) it's ready.
Cool in the pan on a wire rack for about 10 minutes, then hold the parchment paper on either side to remove from pan and continue to cool on the wire rack. Cut into 16 squares to serve**, and store leftovers covered the the refrigerator for up to 5 days. Enjoy!
*If using frozen, thaw and drain well first
**Option to drizzle with melted coconut butter like I did in the photo!
Recommended products to make my Paleo Blueberry Muffin Breakfast Bars:
Want more Paleo muffin and bar recipes? Try one of these!
Sweet Potato Cinnamon Raisin Muffins
Strawberry Banana Bread Breakfast Bars
Banana Muffins with Almond Butter and Flax
What was your favorite muffin as a kid?
Honey or maple if you have to choose?
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Reader Reviews & Comments
Lisa @ Mile by Mile says
I was actually never into muffins as a kid but now I like them- especially when they aren’t loaded with sugar. I don’t really go for sweet breakfasts, but I do like something baked to go along with whatever eggs Im eating so these look perfect. And it definitely is easier to make bars rather than muffins!
Since this past Whole30 I’ve been eating sweet things along with breakfast too and these are a great addition!
Susie @ Suzlyfe says
But where are my beloved muffin tops with all the crumb topping and crystallized sugar???
Haha believe it or not these are pretty dang good without it, plus a whole lot easier 🙂 But trust I can’t go too long without another one of those!
meredith (The Cookie ChRUNicles) says
of course as a kid my favorite muffin was the dunkin donuts chocolate chip muffin! ugh, so super good! with the sugar crystals on top!
OH MAN; I love blueberry muffins. They would be especially good with a glaze …. Fresh blueberries are so good; I always love getting them when they’re on sale in the summer time.
They look great. How do you think they would work with ground almonds rather than almond flour?
I used a very fine blanched almond flour so I’m thinking it wouldn’t quite work out – but let me know if you try 🙂
Does anyone have the nutritional info?
You can go to myfitnesspal for the online calculator and it should be pretty accurate.
Casey the College Celiac says
Blueberry muffins in bar form!?! Talk about portable heaven!
These were SO GOOD!! I have made so many things from your site and nothing has disappointed me. Thank you so much for being such a contributor to my new healthy lifestyle! I’m so glad you exist!
I’m so happy you liked them, and others too! And thanks for letting me know, appreciate it so much 🙂
Bethany @ athletic avocado says
Oh man blueberry muffins are definitely one of lives greatest pleasures for sure! These bars look super moist and bursting with blueberries! I’d take bar form over muffin form any day!
They seriously are! Thanks 🙂
I have almond allergies, can I substitute the almond butter for cashew butter? And what about the almond/coconut flour mix; would arrowroot/coconut flour work as well? Thanks!
Cashew butter would definitely work. As for the crust, I’d say you could probably use all coconut flour, however coconut flour is so dense that I’m not quite sure of the amount, I typically use less than half of the amount of almond flour I would use.
Nicola bowersox says
Could you replace the nut butters with coconut oil in this recipe?
This recipe is a keeper! I sprinkled powder sugar on top after they cooled and was in heaven! Thanks for all your great recipes!
I made these today…the are great! I added a little almond extract and lemon zest
Yum! I have a blueberry lemon muffin recipe coming this weekend actually!
Hi! These look so yummy. Do you have nutrition facts by chance? Thanks!
Can the Paleo Blueberry Muffin Breakfast Bars be made ahead and frozen until ready to consume?
I did sub coconut oil for the apple sauce because we have apple allergies but everything else was the same. My kids and I loved them! They have already requested that i make them again tomorrow.
I live in a no coconut zone, should I add some arrowroot or something else if I leave this out?
A little baking trick I learned is if you dust the frozen blueberries in flour- (I used coconut, but any kind will do) you don’t have to thaw them out and, bonus- they don’t sink to the bottom!
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