Grain-Free Blueberry Muffins

By Sara McGlothlin

I love to healthify baked goods. Sometimes I step out of my comfort zone and create something more adventurous, other times I revert to a traditional tried-and-true confection like blueberry muffins. When you are craving something carby and sweet, especially in the height of summer, blueberry muffins never disappoint. From a blood sugar balancing standpoint, I often advise to avoid carb-laden breakfasts, but this option is grain-free and lower glycemic, so is your best bet to satisfy a craving. Pair with some protein like scrambled eggs, and if you have yourself a well-rounded morning meal!

Sweet Potato Blueberry Muffins {Grain-Free, Paleo}

An unlikely plant-based pair come together to create this delicious and nutritious muffin recipe. Grain-free and paleo.
Prep Time 25 minutes
Cook Time 20 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Servings 10 muffins


  • muffin tin
  • hand mixer or stand mixer


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca starch or arrowroot starch
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten
  • 3/4 cup sweet potato puree from the can
  • 1/4 cup almond milk or dairy-free milk of choice
  • 1/4 cup maple syrup or coconut nectar
  • 1 teaspoon vanilla extract
  • 3/4 – 1 cup fresh blueberries


  • Preheat the oven to 350 degrees. Line a muffin tin with liners.
  • In a large bowl or stand mixer, combine the almond flour, coconut flour, tapioca or arrowroot starch, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the eggs, sweet potato puree, almond milk, maple syrup or coconut nectar, and vanilla extract.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the blueberries. Allow the batter to rest in the bowl for 10 minutes.
  • Divide the batter evenly between the muffin cups, filling them about two-thirds to three-fourths to the top. Bake 20 to 24 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the muffin tin, about 30 minutes, before transferring them to a wire rack to cool completely.


*If using frozen blueberries, allow them to thaw before using
Storage: Keep blueberry muffins refrigerated for up to 5 days. They can be frozen for up to one year. 
Keyword Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free

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