Paleo Mini Blueberry Muffins

blueberry muffin2

When you think of muffins, what’s the first thought that comes to mind?


Comfort food?

Calorie and sugar bomb?

All of those are right on the money. So how do we come up with a recipe that maintains the yummy taste and comfort food memories without it being a calorie and sugar bomb? And oh yes, it must be grain-free, gluten-free, and dairy free for all of our Paleo subscribers who are asking for these items to be removed in order to decrease inflammation and improve their health.

blueberry muffins¬†Here’s the tricks of our muffin baking:

First, you start off by ditching the wheat-based flour and turn to the very popular almond flour (we like Bob’s Red Mill). Very paleo-friendly.

Then you add to it clean ingredients like eggs, raw honey, apple cider vinegar, and cinnamon (we put cinnamon in everything!). And load it up with your berry of choice. We happen to love wild, organic blueberries. When they’re not in season, you can always buy a bag of them from your local market (we’re fond of Trader Joe’s out here on the west coast).

We created this recipe for the April issue of Clean Eating Magazine for our Weight Loss feature story, “5 Secrets to Win at Weight Loss.” These grain-free blueberry muffins make a great breakfast or snack as they have a nice balance of carbs, protein, and fat. They will give you lots of energy and no sugar crash.

Mini Blueberry Muffins {grain-free, dairy-free}

Yield: 9 muffins

Serving Size: 1 muffin

Calories per serving: 91

Fat per serving: 6.8 (g)

Carbs per serving: 5.9 (g)

Protein per serving: 3.4 (g)

Sugar per serving: 2.9 (g)

Mini Blueberry Muffins {grain-free, dairy-free}


  • 1 cup almond flour (Bob's Red Mill) almondflour
  • 1/4 tsp. baking soda
  • 2 large eggs
  • 2 tbs. raw honey
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. apple cider vinegar
  • 3/4 tsp. ground cinnamon
  • pinch sea salt
  • 1/2 cup frozen wild organic blueberries


  1. Preheat oven to 350F. Mist a mini muffin tin with cooking spray or line with paper liners.
  2. In a large mixing bowl, whisk together the almond flour and baking powder. Then add the eggs, honey, vanilla, vinegar, cinnamon, and salt. Mix until well combined. Fold in the blueberries.
  3. Place 1 tbs. batter into each muffin tin opening. Bake for 15 minutes or until lightly golden on top.
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We think these grain-free, gluten-free, and dairy free muffins are the bomb! They’re moist, delicious, and totally nutritious.

What do you think?

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