Go Back

Blueberry Muffins

Course Breakfast, Dessert, Snack
Cuisine Paleo
Total Time 40 minutes
Servings 12


  • 2.5 cup almond flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup melted coconut oil
  • 1/3 cup non-dairy milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup blueberries


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners. 

  2. Combine the almond flour, coconut sugar, baking powder, and salt in a bowl and mix well.  

  3. Add the oil, milk, eggs, and vanilla and stir to combine. Fold in the blueberries. 

  4. Fill the muffin tin until about 2/3 full. 

  5. Bake for 20-23 minutes, until tops are golden brown and a toothpick inserted comes out clean. Let cool before serving.