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Blueberry Muffins

I love breakfast.

Breakfast has always been my favorite meal, but always one of the more difficult meals for me, having so many food allergies. So I love to make creations that are allergy friendly, and SO delicious- just like these blueberry muffins.

These blueberry muffins are paleo-friendly, and the only common allergen in them is egg. If you’re egg-free you can use aquafaba (from chickpeas), instead!

These muffins are easy to make, ready in under a half an hour, and I was careful not to use really obscure ingredients, in hopes that you’ll be able to whip them up in no time. Instead of using lots of sweetener I also used banana- but the good news is that in the recipe you can’t really taste the banana.

Try these muffins for breakfast or for any meal!


Blueberry Muffins

Prep time: 10 minutes

Total time: 30-40 minutes

Makes: 8-10 muffins


Dry ingredients:

  • 1 ½ cups almond flour
  • 1 tsp baking powder
  • Dash salt

Wet ingredients:

  • 3 eggs- beaten
  • 2 bananas, mashed
  • 1 Tbsp honey
  • 1 tsp coconut oil

Ingredients to fold in:

  • ½- ¾ cup blueberries


  1. Preheat the oven to 350 degrees Fahrenheit and line with paper or silicone liners a muffin pan or grease (with coconut oil) a muffin tray.
  2. In a mixing bowl, combine the dry ingredients and set aside.
  3. In another mixing bowl combine the wet ingredients until thoroughly mixed and then pour on top of the dry ingredients and mix together.
  4. Fold in the blueberries.
  5. Pour batter into muffin pan and place the pan into the oven.
  6. Bake for 20-22 minutes or until a tooth pick comes out completely clean.
  7. Allow the muffins to cool before serving.
  8. Enjoy!

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