I remember when I first started experimenting with paleo recipes, I thought muffins were off-limits. But one morning, after picking fresh berries with my kids, I was determined to turn those juicy gems into something magical.
These very berry muffins became my go-to.
They’re wholesome, naturally sweet, and packed with nutrients. They taste like summer mornings and feel like a hug in muffin form.
Let’s make some muffins that’ll have your family coming back for more!
Tips and Variations
- Berry Options: If fresh berries aren’t available, frozen ones work too! Just toss them in a little coconut flour before adding to the batter to prevent them from sinking.
- Nut-Free Option: Swap almond flour with sunflower seed flour for a nut-free version.
- Sweetener Swaps: Replace honey with monk fruit sweetener for a lower-sugar option.
- Extra Protein: Add a scoop of unflavored collagen powder to the dry mix for a protein boost.
Serving Suggestions
Serve these muffins with a smear of almond butter or a drizzle of honey. Pair them with a cup of black coffee or herbal tea for the perfect paleo breakfast or snack.
Paleo Very Berry Muffins
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Diet: Gluten Free
Description
Delicious paleo-friendly muffins bursting with fresh berries. Naturally sweet, grain-free, and perfect for a nutritious breakfast or snack.
Ingredients
- 1 ¾ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large eggs, room temperature
- ¼ cup melted coconut oil (plus extra for greasing)
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
- Optional: 1 teaspoon lemon zest for a citrusy kick
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with coconut oil or line it with parchment paper liners.
- Mix the Dry Stuff: In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Stir until blended.
- Whisk the Wet Stuff: In a separate bowl, whisk together the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. If the coconut oil hardens, place the bowl over warm water to re-melt.
- Combine: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the Berries: Gently fold in the fresh berries and optional lemon zest. Try not to crush them!
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
