Orange Blueberry Paleo Muffins

Orange and blueberry make the perfect muffin.

Whenever I bite into a big, juicy blueberry it brings me back to late-summer trips down to the blueberry farm.

We would drive down farm-to-market road, where it would plunge down into the valley with Samish bay sparkling off to the left, and majestic Mount Baker tall and white, rising off to the right. The road would wind through Edison, a town so small you could hold your breath from one end to the other. Then we’d pass the Rhododendron Cafe, home to surprisingly sophisticated cuisine despite it’s humble appearance and remote location. Farmhouses would whizz by, with big friendly horses and brightly colored swing sets. Finally we would pull into the blueberry farm parking lot, gravel crunching cheerfully.

The air inside the shop was sweet from the rows of blueberry flats and freshly baked blueberry pies.

On the drive home I would run my hand over the tops of the blueberry flats, fingers grabbing onto the biggest ones, teeth turning blue.

The sweet-tart flavor of blueberry pairs perfectly with refreshing orange. These muffins are low carb, protein-filled and delicately flavored. Enjoy one for an energizing power breakfast.

Orange Blueberry Paleo Muffins
A Recipe by Diana Keuilian
4.0 from 1 reviews

Prep time
Cook time
Total time
Serves 24

  • 3 cups blanched almond flour
  • ¼ teaspoon salt
  • 1½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon flax meal
  • 3 omega-3, free range eggs
  • ¼ cup fresh squeezed orange juice
  • ¼ cup coconut oil, melted over low heat
  • ¼ cup raw honey
  • 1 Tablespoon orange zest
  • ½ teaspoon vanilla extract
  • 1½ cup fresh blueberries

  1. Preheat oven to 325 degrees F. Generously grease 12 muffin tin pan with coconut oil.
  2. In a medium bowl combine the almond flour, salt, baking soda, flax meal, and cinnamon. Mix until well combined.
  3. In a large bowl combine the eggs, orange juice, raw honey, coconut oil, orange zest and vanilla. Mix until well combined.
  4. Add the dry ingredients to the wet ones in small batches, mix until fully incorporated. Fold in the blueberries.
  5. Fill the prepared muffin tin and bake for 30-35 minutes, until golden.

Calories: 128     Fat: 10 g     Carbohydrates: 7 g     Sodium: 93 mg     Fiber: 2 g     Protein: 4 g    


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Egg Muffins

Low-Carb Pumpkin Muffins

Cranberry Quinoa Muffins

Zucchini Muffins

Corn Muffins & Honey Butter


Did you try this recipe? Share how you liked it below…




  • Paleo Menu Planning March 11, 2013 at 2:19 am

    […] I was ready to cave with something sweet, and made Orange Blueberry Muffins from Real Healthy Recipes – AMAZING. I substituted honey for the agave nectar. They hit […]

  • Ms. Smith July 31, 2014 at 3:55 am

    I did not have any agave so I did subsitute with honey. Is Agave sweeter then honey? Mine were not very sweet but still fluffy and nice.
    Thank you so much for posting the carb count. My husband is diabetic and limits his carbs more then most.

    • Diana July 31, 2014 at 6:38 pm

      Yes, agave is sweeter than honey. Glad you enjoyed :)

  • Melanie Palmer July 8, 2015 at 1:44 pm

    Made these for breakfast this morning along with the veggie pesto scramble. These muffins turned out so well, I loved them and my parents did too!! So good :)

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