Paleo Blueberry Muffins

Paleo Blueberry Muffins

I love baking these muffins with Christian and Wynn for a fun weekend breakfast that we all love — and keeps blood sugar levels in check. They also make a great lunchbox treat or after-school snack.

Paleo Blueberry Muffins



2½ cups blanched almond flour
2 tablespoons coconut sugar or monkfruit
½ teaspoon baking soda
½ teaspoon kosher salt
3 eggs
¼ cup maple syrup
¼ cup coconut oil, melted
1 cup fresh blueberries


  • Preheat oven to 350˚F. Grease muffin tin with coconut oil.

  • In a medium bowl, whisk together the almond flour, baking soda, coconut sugar and salt.

  • In a separate large mixing bowl, beat the eggs. Whisk in maple syrup and coconut oil. whisk to combine. Stir in the almond-flour mixture, then fold in blueberries.

  • Divide the batter (that batter will be dense) into prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown.

  • Cool the muffin pan on a wire rack for about 10 minutes. Store in the fridge for a week. Best enjoyed a little warm.


Recipe developed for SWW® by Erin Parekh