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The Best Paleo Blueberry Muffins

Just because you're following a paleo diet, doesn't mean you can't have sweet things every now and then. These paleo blueberry muffins hit the spot!

It might not on the surface seem like a good idea to have a muffin for breakfast if you're following a paleo diet, but hear us out! These are delicious and they are put together using a high-quality mix. You know how we love mixes! Make them all at once, meal prep some, freeze some—it's all good. (After all, we've already brought you these Paleo Maple Pecan Banana Bread Muffins, so . . . )

How to Make Paleo Blueberry Muffins

These paleo blueberry muffins are a fun and quick way to prep breakfast for your week ahead! The process takes 20-25 minutes from start to finish. You simply combine the Birch Benders Paleo Pancake Mix which, incidentally, can be used for either waffles or muffins, too! Mix it up with some water, a bit of vanilla extract, and some blueberries. Prep a muffin tin by spraying it with nonstick cooking spray, or line the muffin tin with paper liners.

And when you're tired of

Paleo Blueberry Muffin Ingredients

Making Paleo Pancakes or Waffles can be SUPER easy!  The Birch Benders mix is also gluten-free (since it's paleo, naturally) and contains almond and coconut flours, along with cassava starch. It even has the leaveners in there, too.

  • 2 cups Birch Benders Paleo Pancake Mix
  • 1 ½ cups water
  • 1 cup blueberries
  • 1 tablespoon vanilla extract

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Substitutions and Alterations

This recipe can accommodate other ingredients that you might want to add in, such as ½ cup or so of chopped nuts (walnuts and pecans are especially good), or a combination of blueberries and raspberries, for example.

Feel free to use frozen blueberries if that's all you've got on hand. It'll work just fine.

How to Serve Paleo Blueberry Muffins

These are great just as they are, warm from the oven. But feel free to split them in half and add a drizzle of maple syrup or honey for sweetness, or a smear of almond butter for additional protein. A small dab of butter works great, too.

Note: We also LOVE to cut muffins in half after they're a couple of days old and toast them in a little butter right in a cast-iron skillet. They take on a whole new life that way!

How to Store and Freeze Paleo Blueberry Muffins

These will keep, covered, at room temperature for 3 days or so. You can revive muffins pretty easily by wrapping them in foil and reheating them in a toaster oven or a regular oven.
Freeze them by individually wrapping them in aluminum foil and transferring them to a zip-close plastic bag that you'll date and label. Reheat them right in the foil in a 350 oven for 15 minutes or so. Or let them defrost in the fridge overnight and toast them right before you're ready to eat, so they're nice and warm.

READ MORE: Love blueberries? One-Dish Baked Blueberry Oatmeal calls your name!


The Best Paleo Blueberry Muffins

These paleo blueberry muffins are a fun and quick way to prep breakfast for your week ahead, ready in less than 30 minutes! You can also add in some chopped nuts if you like.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberries, breakfast muffins, gluten free
Servings: 4 Meals
Calories: 288kcal
Author: Meal Prep Mondays


  • 12 cup Muffin Pan


  • 2 cups Birch Benders Paleo Pancake Mix
  • 1 ½ cups water
  • 1 cup blueberries
  • 1 tablespoon vanilla extract
  • Nonstick cooking spray or muffin liners


  • Preheat oven to 350°F and spray a 12-cup muffin tin with nonstick spray or use paper liners.
  • In a medium mixing bowl, gently stir together 2 cups of Birch Benders Paleo Mix with the water, blueberries, and vanilla extract.
  • Scoop them out using a cookie scoop or a regular spoon into the prepared tin.
  • Bake for 12-15 minutes until a toothpick inserted into the middle comes out with a couple of moist crumbs stuck to it. Remove the pan from the oven and let the muffins cool for a few minutes in the pan before transferring to a cooling rack.
  • Serve with your favorite side.


Side options: almond butter, maple syrup, or honey. 
This recipe makes about 12 muffins. Macros are not calculated for the serving side.


Serving: 1meal | Calories: 288kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 84mg | Sodium: 598mg | Potassium: 269mg | Fiber: 3g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 4mg | Calcium: 257mg | Iron: 2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

AboutMeal Prep Mondays

Meal Prep Monday is the day that meal preppers around the globe are sharing and inspiring others to lead a healthier lifestyle.

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