I got this recipe from cavegirlinthecity.com

Let’s face it blueberry muffins have been a staple for breakfast for a while.  Going Paleo doesn’t mean you cant have them.  These are very tasty and fluffy and moist.  Plus, your house smells wonderful when you’re baking them!

Wet Ingredients:blueberry muffins

  • 1/2 teaspoon vanilla
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk
  • 1/4 cup coconut oil
  • 4 eggs

Dry Ingredients: 

  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/2 cup fresh blueberries, fresh or frozen – I used frozen

Topping Ingredients:

  • 2 tablespoons almond meal
  • 1/4 cup coarsely chopped raw nuts, any you choose – I used almonds
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut oil


Pre-heat oven to 350 degrees.  In a large, microwave safe bowl, mix vanilla, syrup, coconut milk, coconut oil.  Microwave for 15 seconds.  Whisk together. Slowly add the eggs while whisking.  Sift flour, baking powder, and cinnamon into the wet ingredients.  Mix until well blended.  Fold in blueberries.  Fill 10 paper-lined muffin cups with two-thirds batter.  In a small, microwave safe, bowl combine 1 tablespoon pure maple syrup, and 1 tablespoon coconut oil.  Microwave for 10 seconds.  Add in almond meal and nuts.  Mix until coarsely blended.  Spoon topping mixture on to each muffin.  Bake for 27 minutes at 350 degrees, or until tops are golden brown.   Let cool slightly and serve.