Best Gluten-Free Blueberry Muffins (Dairy Free, Paleo)
Gluten-free blueberry muffins are naturally dairy-free and paleo-friendly — moist, easy, and packed with fiber, protein, and healthy fats.
These gluten-free blueberry muffins have been a long-time reader favorite for good reason. They’re naturally dairy-free, gluten-free, and grain-free, making them paleo-friendly too, if that’s your jam.
Translation? Tender, moist muffins with juicy blueberry bursts, but no gluten, dairy, or complicated ingredients.
They’re simple enough for everyday baking, but nourishing enough to feel great about serving for breakfast, snacks, or brunch.
Why you’ll love these gluten-free blueberry muffins:
As a dietitian, this is exactly the kind of baked goods I love: satisfying, delicious, and supportive of overall health.
Gluten-Free Blueberry Muffin Ingredients
This combo keeps these paleo blueberry muffins moist, tender, and flavorful. And, super simple!
- Almond meal & coconut flour: Both are naturally gluten-free and grain-free. The coconut flour adds extra moisture to the muffins.
- Eggs: For structure, plus a little protein. I haven’t tried an eggless version, but you could swap the eggs with chia or flax eggs. If you do, let me know how the recipe turns out!
- Pantry staples: Maple syrup & salt.
- Lemon zest & juice: For that perfect blueberry lemon flavor!
- Blueberries: Fresh or frozen, including wild blueberries. See my blueberry nutrition note below.
Nutrition note: Blueberries are the best kind of brain food!
They’re real nutrition superstars, rich in antioxidants and compounds linked to healthy aging and cognitive benefits. Check out these posts to learn more: Wild Blueberries 101 and 40+ MIND Diet Recipes for Better Brain Health.
Instructions — Fun & Easy
- Mix your almond + coconut flours with a pinch of salt.
- Stir in eggs, maple syrup, lemon zest, and juice.
- Fold in the blueberries.
- Spoon the batter into silicone muffin liners.
- Bake in the microwave for approximately 1 minute, 20 seconds.
Let’s have a blueberry party!!!
Recipe Notes & Tips for Making Gluten-Free Blueberry Muffins
- Meal Prep Tip: You may store unbaked muffins in an airtight container in the refrigerator for up to 3 days & pop one in the microwave for a quick & easy “1-minute” breakfast!
- Don’t have blueberries? Try these muffins w/ raspberries, strawberries, or blackberries.
- Coconut flour absorbs a LOT of liquid, so follow the ingredient ratio in the recipe, and don’t swap it 1:1 with other flours.
- The extra-moist texture of these muffins differs from that of traditional gluten-free blueberry muffins. Plus, I’ve packed them with lots of blueberries, so you may need a fork to eat your muffin. Don’t worry, they’re still delicious!
- You may need to clean out your microwave if the blueberry juice starts popping. Just sayin‘.
Gluten-Free Blueberry Muffins: Serving Suggestions
- Enjoy with a side of Greek yogurt, cottage cheese, or scrambled eggs for a balanced and nourishing breakfast.
- Top your blueberry muffin off with peanut, almond, or homemade maple pecan butter. Yum!
- Craving something sweet in the afternoon? Treat yourself to a warm gluten-free blueberry muffin + a cozy mug of matcha tea!
Gluten Free Blueberry Muffins (Paleo, Dairy Free)
Ingredients
- 3/4 cup fine almond flour
- 1/4 cup coconut flour
- 1/8 teaspoon salt
- 2 large eggs
- 2 tablespoons maple syrup
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1 cup blueberries, fresh or frozen
Instructions
- Combine the almond flour, coconut flour, and salt in a medium mixing bowl. Stir well with a fork or whisk to combine ingredients.
- Add the eggs, maple syrup, lemon zest, and lemon juice to dry ingredients. Stir well to combine, then fold in blueberries.
- Spoon batter into 5 silicone muffin cups, or into 5 paper muffin liners that have been placed into silicone cups.
- Bake each muffin individually in the microwave on high power. for ~ 1 minutes and 20 seconds. Note: This may get a little messy, as blueberries may “pop”.
- Allow to cool slightly before eating. If muffins are crumbly, enjoy them with a spoon or fork.
Equipment
- mixing bowl
- Measuring spoons
- fork or whisk
- microwave
Notes
Ingredient Swaps, Serving Suggestions, & Other Tips!
- Meal Prep Tip: You may store unbaked muffins in an airtight container in the refrigerator for up to 3 days & pop one in the microwave for a quick & easy “1-minute” breakfast!
- Don’t have blueberries? Try these muffins w/ raspberries, strawberries, or blackberries.
- Add a side of Greek yogurt, cottage cheese, or scrambled eggs for a nourishing breakfast.
- Craving a little something sweet in the afternoon? Treat yourself to a warm blueberry muffin + a cup of matcha tea!
Nutrition
Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter, Delicious News, to get new gluten-free recipes, integrative nutrition articles, free meal plans, reader discounts, and more delivered straight to your inbox!
Any suggestions for cooking them in the microwave if you don’t have silicone muffin liners? Would a small glass jar work??
Great question! I think a small glass jar would work, as long as you greased it well beforehand. You could also try a small mug too 🙂 If you try it, I’d love to know how they turn out!
Look yummy…are these ok for people with IBS ?
Low fodmap? Thanks.
Hi Debbie! Thanks so much 🙂 Coconut flour is considered to be high FODMAP per Monash, however I have made a different version of these muffins with a combination of almond meal + oats, and they are yummy too. Give it a try and let me know what you think! Cheers!!
The coloring is beautiful! They almost look like corn muffins, but must be the fresh lemon! 🙂
So so awesome that these can simply be microwaved! Perfect for summer or any busy morning.
Obsessed with lemon zest!! Looks divine!!
Thanks so much Stacey! Cheers!!
Lemon and blueberries together are so delicious! Can’t wait to make them!
Yes~lemons + blueberries are divine together 🙂 Enjoy!!
This is genius! I actually have all of these ingredients at home! I need to try this out!
Thanks Lindsey! I love it when you see a recipe that you have all the ingredients for 🙂
My kids love muffins for breakfast! Will have to give these a try 🙂
I’d love to hear what your kids think, if you make them 🙂 Cheers Sarah!
My daughter is addicted to blueberry muffins- these sound awesome!
Thanks so much Lauren! I hope you and your daughter give them a try 🙂
Got some extra blueberries lying around and totally making these – love the quick zap in the microwave option esp. during the dog days of summer!
Oh, I hope you do Deanna! Happy Summer my friend!!!
Something about a lemon blueberry muffin is just so summery to me! Yum!
I agree! Blueberries + Lemon are the perfect combination for summer. Cheers Emily!
It’s so easy to cook.
Maybe, my breakfast’s dishes will be more varied 🙂
Thank you for the receipt!
It’s always fun to mix things up a little a breakfast 🙂 Cheers!
I love everything about this post and certainly the recipe! We definitely were sharing a brain when we decided to celebrate ReDux by making messes in our microwaves- all in service of delicious, gluten-free, yummies! Can’t wait to make these muffins; my microwave is used to berry explosions ;).
Awww….thanks so much Shannon! Delicious minds bake alike 🙂