Tinhateats

Wild Blueberry Muffins (Paleo)

Blueberry muffins: the gold standard of breakfast treats. But let's face it, most recipes are packed with refined sugars, dairy, and gluten. Not anymore! Today, I'm sharing my secret to the perfect muffin: Wild Blueberry Muffins that are not only delicious but also paleo, dairy-free, and gluten-free. These muffins are bursting with juicy blueberries and have a tender crumb that will blow your mind. Trust me, you won't believe they're healthy!
Jump to recipe

When it comes to muffin recipes, few will argue that blueberry muffins take the throne. Nothing compares to a classic blueberry muffin that is fresh, sweet and bursting with juicy plump berries. Today I’m going to share with you my paleo blueberry banana muffins. These muffins are made dairy free, gluten-free and refined sugar free. They are tender moist and bursting with juicy blueberries. 

Ingredients You Will Need for These Muffins

Wild Blueberries (Use frozen as it adds the necessary moisture needed for these muffins)

Ripe Bananas (The riper the better)

Eggs

Coconut sugar or maple sugar

Almond flour

Tapioca flour or Arrowroot flour

Coconut Flour

Baking soda 

Baking powder

Salt

Vanilla extract

Tips For How to Make the Best Paleo Blueberry Banana Muffins

The Blueberries-For these muffins I recommend using wild frozen blueberries. They are smaller, sweeter and packed full of antioxidants plus you don’t need these to be organic (because they are wild). Since I use frozen wild blueberries, the muffins are perfectly moist and do not need added oil, but if you chose to use fresh, I recommend adding oil and would use close to 1/4 cup in this recipe. 

Fold In Your Blueberries- When adding your blueberries to your muffins be sure to carefully fold in your blueberries, since these are frozen, they will bleed color easily and make your batter purple if you over mix. I also like to add a few blueberries on top, after filling the muffin tins to get that beautiful classic blueberry muffin appearance. 

Baking Time-These muffins have a lot of moisture in them, so they need to be baked a tad longer. I typically bake mine anywhere from 22-25 minutes and it’s really dependent on the size of your muffins too. This recipe yields 12 muffins, but if you like larger heftier muffins and want to make 8 or 9 large ones then you will need to bake them 25 +minutes and make sure a knife inserted comes out clean. 

Storing-You can store these in an airtight container in the refrigerator for up to 5 days or Freezer for up to 3 months. These freeze incredibly well. Use a Gallon size Ziploc bag and suck as much air out as you can and place in freezer for up to 3 months. You can also use the food saver and seal them that way. These muffins never last longer than 1 month in my freezer so I opt for the Ziploc method. 

Double The Batch Double The Fun!

I call these my two-way muffins because I can make two completely different muffins out of one batter. I love to make large batches of muffins and freeze them to have on hand for a quick morning breakfast, but I don’t always want 24 of the same muffins so this recipe is perfect to double, divide in half and slightly modify one batch. I like to make Banana Chocolate Chip Muffins out of the second batter, but you can also make banana nut muffins or just plain banana muffins. Here are the step-by-step directions.

  1. Double my wild blueberry and banana muffin recipe and make all the way up until adding the blueberries.

  2. Divide the batter in half. Scoop out 2.5-3 cups of batter and place in separate bowl.

  3. Add 1/4 cup of avocado oil to one bowl. Mix well and then add your chocolate chips or nuts to the bowl with oil. 

  4. To the other bowl (without the oil) gently fold in your wild frozen blueberries.

  5. Fill 24 muffin tins with liners, fill each muffin with 1/4 cup of batter and bake at 350 degrees for 22-25 minutes.

Try These Other Delicious Desserts!

Pumpkin Streusel Muffins (Paleo)

Paleo Chocolate Muffins

Paleo Banana Bread

Share This Recipe:
Facebook
Twitter
Email
Pinterest
Print

Wild blueberry Muffins (Paleo)

tinhateats
Blueberry muffins: the gold standard of breakfast treats. But let's face it, most recipes are packed with refined sugars, dairy, and gluten. Not anymore! Today, I'm sharing my secret to the perfect muffin: Wild Blueberry Muffins that are not only delicious but also paleo, dairy-free, and gluten-free. These muffins are bursting with juicy blueberries and have a tender crumb that will blow your mind. Trust me, you won't believe they're healthy!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins

Equipment

  • 12 Cup muffin tin plus liners
  • 1 mixing bowl
  • 1 Whisk

Ingredients
  

  • 3 Ripe Bananas
  • 1/2 cup Coconut sugar or Maple Sugar
  • 3 Eggs
  • 1 cup Almond flour
  • 1/2 cup Coconut flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1.5 cup Frozen wild blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line muffin tins with liners.
  • In a large bowl, mash bananas, add coconut sugar, eggs and vanilla extract. Mix until well incorporated.
  • Add in your remaining dry ingredients, almond flour, coconut flour, tapioca flour, baking soda and baking flour, and salt. Mix until well incorporated.
  • Gently fold in your frozen blueberries (If you overmix the batter will be purple).
  • Bake for 22-25 minutes.

Notes

*Notes: Using frozen wild or regular blueberries adds more moisture which is why there is no oil or butter added to this recipe. If you choose to add fresh blueberries I recommend adding 1/4 cup avocado oil to the batter.
Keyword Blueberry, Muffins, Paleo, wildblueberry
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
Picture of tinhateats

tinhateats

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
 

Read More →

Latest Recipes

Looking for something?