Primal Blueberry Muffins (Paleo, grain-free, gluten-free)

Primal Blueberry Muffins (Paleo, grain-free, gluten-free)

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Muffins were a daily thing for me 140 pounds ago. It was nothing to put down two or three muffins in a sitting, and I'm talking BIG muffins.

My quest to recreate one of my all-time favorites has led me to the best muffins I've made so far, these Primal Blueberry Muffins. The texture of the muffin itself is nearly identical to "normal" muffins, and the blueberries and honey give it a perfect amount of sweetness!

Try these and, dare I say it, I guarantee you won't be disappointed. One of my favorite original recipes, and one of the best tasting things that's ever come out of my kitchen!


  • 2 cups almond flour
  • 2 Tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup honey
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/4 cup melted butter (OR coconut oil)
  • 1/4 cup heavy cream (OR full fat coconut milk)
  • 1 cup fresh blueberries


1. Preheat oven to 350°F
2. Mix almond flour, coconut flour, baking soda, and salt in a large mixing bowl
3. Mix honey, eggs, heavy cream, vanilla, and butter in a separate bowl
4. Mix wet ingredients into dry ingredients to form a batter
5. Mix blueberries into the batter
6. Line 9 openings on muffin tin with paper muffin cups (or grease pan, etc.)
7. Pour batter evenly into the 9 muffin cups (this can easily be stretched to make 12 slightly smaller muffins, but who wants smaller muffins..?)
8. Bake for 25-30 minutes or until top is firm and toothpick can be removed clean from center
9. Allow to cool completely
10. Serve!

Nutritional Info

Per Serving
Calories: 258
Fat: 19.7g
Carbohydrates: 13.8g
Fiber: 2.1g
Protein: 4.2g

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