Close up of 3 Paleo Blueberry Muffins
  • Easy
  • 50 Minutes
  • Serves 16 Small Squares

Nutrition Per Serving

  • Calories: 158 cal
  • Fat: 9.7g (3.7g Saturated Fat)
  • Carbohydrates: 9.8g
  • Fiber: 1.3g
  • Sugar: 6.7g
  • Protein: 3.8g

Print Recipe


  • 1 tsp. cooking spray or coconut oil for greasing the 8x8 baking pan
  • 4 Large Eggs
  • 1.75 Cups of Applesauce
  • 1 tsp. Vanilla Extract
  • 1/4 Cup Coconut Oil, melted
  • 1/4 Cup Honey or Maple Syrup
  • 1/2 Cup Nut Butter (Cashew or Almond)
  • 1/2 Cup Coconut Flour
  • 2 tsp. Lemon Zest
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1 Cup of Fresh or Frozen
  • Blueberries


  1. Preheat the oven the 375 degrees.
  2. Line a muffin tin with 12 muffin liners.
  3. In a large bowl, whisk together the egg until uniform in color. Whisk in the applesauce and vanilla.
  4. In a glass measuring cup, fill with 1/4 cup coconut oil (it will most likely be solid) and melt in the microwave. Double-check that the melted amount is 1/4 cup by squatting down to counter level. Remove or add any extra coconut oil.
  5. Add the 1/4 cup honey or maple syrup to the coconut oil. If the honey is very thick, microwave 10 seconds.
  6. Add the 1/2 cup nut butter to the coconut oil-honey or maple syrup mixture. The total amount of ingredients should total 1 Cup. Check this at eye level.
  7. Whisk the coconut oil mixture and the coconut flour, baking soda, baking powder, and sea salt into the egg/applesauce mixture. Fold in the blueberries.
  8. Divide into the muffin cups and place them into the oven. Bake for 24-28 minutes.