Paleo Blueberry Muffins

This recipe is the perfect wheat free baking treat with fresh fruit and a lower gluten content.

  • Almonds are high in vitamin E and Selenium contain healthy fats and act as a pre-biotic.
  • Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
  • The berries are packed with antioxidants and phyto-flavinoids and are also high in potassium and vitamin C.
  • Coconut oil is high in healthy fatty acids, can be beneficial to heart health, may encourage fat burning and can have antimicrobial effects.

Serves 8

Prep time 10 - 15 mins

Cook time 20 – 25 mins


  • 200g fine almond flour
  • ½ tsp baking soda
  • 1/8 tsp fine sea salt
  • 3 eggs
  • 1 tbsp honey
  • 2 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries


  • Preheat oven to 160C and grease or line muffin tin
  • Combine dry ingredients in large bowl
  • Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries
  • Using a large scoop, fill muffin cups 3/4 full
  • Bake for 20—25 minutes, until golden brown and toothpick inserted comes out clean
  • Cool on wire rack

Enjoy x