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PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

Simple Paleo Blueberry Muffins made with almond flour and almond butter, sweetened with pure maple syrup. They're healthy, easy, grain free, gluten free, dairy free and Paleo!

Author: Michele

Recipe type: Breakfast/Snack

Cuisine: Paleo

Serves: 12 muffins



  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.
  2. In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla.
  3. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.
  4. After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about ¾ full to make 12 muffins
  5. Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.
  6. Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely. Enjoy!


*You can easily adjust the sweetness to preference by adding or subtracting a little bit of the maple syrup

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Posted on August 22, 2016 .