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Paleo Orange Blueberry Muffins

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Today for our March Muffin Madness event, I have the pleasure of introducing Lisa Wells of Cook Eat Paleo. Lisa is sharing her Paleo Orange Blueberry Muffins, which is appropriate since Lisa and I met by way of her delicious gluten-free desserts.

Not every muffin qualifies as dessert. Some are less sweet and some are definitely savory—and you’ll see recipes that fit both of those categories in MMM—but most of the muffins in this event, including Lisa’s recipe, will work just fine for dessert!

Blueberry muffins get even better when a citrus twist is added to create Paleo Orange Blueberry Muffins. What a lovely combination! (photo)

UPDATE:  This giveaway is now closed. Enjoy Lisa’s recipe (see the whole line-up of bloggers, blogs, and muffin recipes on gfe here).

More on Lisa and Cook Eat Paleo

Lisa’s blog’s tagline is “Simple Recipes for Gluten-Free, Grain-Free Living.” She said that she started Cook Eat Paleo to share all the tips and tricks she’s learned on her paleo journey. After going gluten, grain, and dairy-free—and “more free” for the paleo diet—for health reasons, she had to re-learn how to cook and bake without all the ingredients she had always used.

Even if you’re “just gluten free,” I’m sure that re-education process sounds familiar. After that, she had to figure out how to make it all easier. “Because really,” Lisa asks, “who has time to cook complicated meals every day?” Indeed. And even those of us who have abundant time prefer to keep things simple.

Lisa Wells Cook Eat Paleo

So Lisa’s recipes all use real food ingredients that you can find at your local farmers market, grocery store, or natural foods store. Lisa was a perfect person to invite to participate in MMM because she truly excels at muffins! Here are some of the paleo muffin recipes Lisa has shared on her blog:

~ Apple Muffins

~ Banana Blackberry Muffins

~ Blueberry Muffins

~ Chocolate Chip Muffins

~ Cranberry Orange Muffins

~ Fresh Peach Muffins

~ Lemon Poppy Muffins

~ Raspberry Chocolate Chip Muffins

~ Strawberry Muffins

For the Paleo Orange Blueberry Muffins that she’s sharing with us today, Lisa said, “I did a variation on my popular blueberry muffins. I added a touch of orange. I love experimenting with different recipe variations, and since I had some fresh oranges and blueberries it was the perfect combination. It’s important to use fresh blueberries. Frozen berries tend to be too wet, and add too much moisture to the batter.”

Lisa also shares her method for measuring almond flour, which is clever and helpful!

March Muffin Madness

Lisa’s Paleo Orange Blueberry Muffins Recipe

Blueberry muffins get even better when a citrus twist is added to create Paleo Orange Blueberry Muffins. What a lovely combination! (photo)
Print

Paleo Orange Blueberry Muffins

Ingredients

  • 200 grams almond flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • zest of 1 orange
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons ghee, melted (see notes for substitution ideas)
  • 1 tablespoon orange juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients and orange zest in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
  3. Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
  4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Notes

Yield: 8-9 muffins It’s important to use fresh blueberries. Frozen berries tend to be too wet, and add too much moisture to the batter.If you don't have or use ghee, butter would be the closest substitute. Coconut oil will also work, but it will change the flavor slightly adding a hint of coconut.

Originally published March 7, 2014; updated July 11, 2018.

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Comments

  3. I love the smell of blueberry muffins in the oven. I have never liked blueberries, though. Still, I like them mixed with other berries and the love of the smell has me hopeful that they will grow on me. The addition of orange sounds divine.

    Reply

  6. I just bought almond flour. and blueberries. so this was meant to be.

    and thanks to all for such an awesome give away!

    Reply

  9. I have all the ingredients! These muffins sound so good… I’m going to bake them today. Great activity for the grandkids on a cold day like today! Yum

    Reply

  11. I would love to win a new blender! I recently had gastric bypass surgery and eat a lot of smoothies, so that would be awesome!

    Reply

    • Hi Crystal–FYI–Lisa answered your question, but couldn’t reply directly to you as she’s replying via mobile vs her computer. 😉 So you can see her suggestions in her comment. Hope they help! 🙂

      Shirley

      Reply

  16. I’ve never done blueberry and orange but blueberry and lemon is a delight. Something new to try and, I’m sure, love!

    Reply

  23. I just made these muffins and they are fantastic! I even cut back on the honey & only used 2 Tbsp instead of 4 and added a little extra juice from the orange – delish! Thanks for sharing! I love your site, Shirley! And @Crystal I used olive oil instead of ghee and it was perfectly fine. 🙂

    Reply

  26. Made these this afternoon, using silicone cups and was able to get 11 delicious muffins from the batch. Used Tropical Traditions coconut flour and had no runny issues. They are very yummy!

    Reply

  42. Mmmmm yes please I have frozen blueberries so I assume they will be ok and I just made my own almond flour and here goes so as soon as I make them I am posting up another reply to let you know how I go ! ps can’t wait getting hungry already 🙂

    Reply

    • Beverley–FYI–In the notes preceding her recipe, Lisa cautions against using frozen blueberries saying they are too wet and make her muffins too moist, but if they work for you, please let us know. 🙂

      Thanks,
      Shirley

      Reply

      • I made these yesterday and they are fabulous!!! Thank you!! I did use frozen blueberries, just defrost and made sure they are as dry as possible before putting them in. No problem at all! Delish!

        Reply

        • Such great news, Naomi! Thanks for telling us how using frozen blueberries can work if you take those extra steps. I’ll add the info to the recipe notes. 🙂

          Shirley

          Reply

  43. Great sounding flavor combination! Wondering if dried blueberries might work. I have everything else on hand but not fresh blueberries.

    Reply

  49. I am going to try those, once blueberries are in season here, I have already used up my frozen ones from last year. 🙁

    Reply

  61. These look incredible. I love blueberries and oranges, so this is right up my alley. I’ve never tried ghee, but I think I will try to make these using butter. I love that the ingredients are natural and there aren’t too many of them lol. And they seem fairly simple to make. I think I will actually make the effort to make these in the spring. Thanks so much for the delicious recipe.

    Reply

  69. YUM, these look great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from vegetarianmamma.com

    Reply

  77. This recipe is very similar to my Sunshine Muffins recipe – I love the zing of the zest in them! Never thought to add blueberries but that just sounds awesome – thanks for the recipe!

    Reply

  80. I just made these and all the blueberries went to the bottom. The bottoms are all moist and not even coming out of the silicone cups. Do you know why this would have happened?

    Reply

  81. this thing is , i’m a veteran to paleo baking. I make blueberry muffins all the time… the two differences…. i usually use a 350 oven, but your recipe called for 325, and i usually use 2 eggs not 3, but other than that the recipes r very similar. Also, the other recipe i use , think it calls for a banana…
    I measured 2 cups with glass measuring cup, same thing i always do 🙁

    Reply

    • Hmm… I’m guessing you had less than 200 grams of almond flour measuring it with a glass measuring cup, especially since the blueberries went to the bottom. Weighing the almond flour is always going to be more accurate, but if you don’t have a scale, just try adding more almond flour so the batter is thick enough to keep the blueberries from sinking.

      Reply

  82. its funny , i usually use a plastic measuring cup and today i decided to use my glass one. It could have been the measuring, but geez, enough to make BB’s sink to bottom? 🙁
    Bummer!! my son did really like them, so that is always a plus!!!!!

    Reply

  83. Will these muffins freeze well? I would like to make them for a friend of mine who is expecting a baby any day now.

    Reply

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