25+ Delicious Holiday Paleo Blueberry Recipes to Enjoy This Season

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The holidays are a time for family, friends, and delicious food—but for those following a paleo lifestyle, finding holiday treats that are both festive and healthy can be a challenge.

That’s where the magic of blueberries comes in! Not only are blueberries packed with antioxidants and nutrients, but they also add a burst of natural sweetness and vibrant color to any holiday dish.

In this collection of 25+ holiday Paleo blueberry recipes, you’ll find everything from decadent desserts to savory snacks, all made with clean, wholesome ingredients.

Whether you’re looking for the perfect paleo dessert to bring to your holiday gathering or a healthy breakfast option for busy mornings, these recipes will help you enjoy the season without compromising on taste or health.

25+ Delicious Holiday Paleo Blueberry Recipes to Enjoy This Season

The holidays are all about indulgence, but that doesn’t mean you need to stray from your healthy lifestyle.

With these 25+ Paleo blueberry recipes, you can enjoy every bite while still nourishing your body with wholesome, natural ingredients.

Whether you’re in the mood for a fruity breakfast, a sweet treat, or a savory snack, these recipes offer a wide range of flavors that everyone in your family will love.

Plus, the vibrant colors and delightful textures of blueberries add a festive touch to your holiday spread.

So go ahead, fill your table with these nutrient-packed, mouthwatering dishes and create memories that are as sweet as the treats themselves!

Festive Paleo Blueberry Crumble

Celebrate the holidays with this warm and comforting Paleo Blueberry Crumble, perfect for sharing with loved ones. Packed with fresh blueberries, a hint of cinnamon, and a nutty topping, this dessert is wholesome, gluten-free, and irresistibly delicious. It’s an easy dish that combines holiday cheer with guilt-free indulgence.

Ingredients:

For the filling:

  • 3 cups fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp honey or maple syrup
  • 1 tbsp arrowroot powder (or tapioca starch)

For the crumble topping:

  • 1 cup almond flour
  • ½ cup chopped pecans or walnuts
  • 3 tbsp coconut oil, melted
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil.
  2. In a bowl, mix the blueberries, lemon juice, vanilla, honey, and arrowroot powder. Spread the mixture evenly in the baking dish.
  3. For the topping, combine almond flour, nuts, coconut oil, coconut sugar, and cinnamon in a bowl. Stir until crumbly.
  4. Sprinkle the topping over the blueberry mixture.
  5. Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling.
  6. Let it cool for a few minutes before serving warm.

The combination of juicy blueberries and crunchy topping makes this dish a favorite at any holiday gathering. It pairs beautifully with a dollop of coconut cream or Paleo-friendly vanilla ice cream for an extra touch of festivity.

Holiday Paleo Blueberry Muffins

Soft, fluffy, and bursting with blueberries, these Holiday Paleo Blueberry Muffins are the perfect breakfast or snack for your festive celebrations. Made with almond flour and naturally sweetened, they’re a healthier alternative to traditional muffins while still packing all the holiday magic.

Ingredients:

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ¼ cup coconut oil, melted
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
  3. In a separate bowl, beat the eggs and mix in coconut oil, honey, and vanilla.
  4. Gradually combine the dry ingredients with the wet ingredients until smooth. Fold in the blueberries.
  5. Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool for 5 minutes in the tin, then transfer to a wire rack.

These muffins are an instant crowd-pleaser and travel well, making them a thoughtful gift for neighbors or a quick addition to your holiday brunch table. Serve them warm with a smear of almond butter for a delightful treat.

Paleo Blueberry Bliss Smoothie Bowl

For a lighter yet festive option, the Paleo Blueberry Bliss Smoothie Bowl is a refreshing way to start your holiday mornings or recharge after busy celebrations. Vibrant blueberries blended with creamy coconut milk and topped with seasonal favorites make this bowl a feast for the eyes and the palate.

Ingredients:

For the smoothie base:

  • 1 cup frozen blueberries
  • 1 banana, sliced and frozen
  • ½ cup coconut milk (or almond milk)
  • 1 tbsp almond butter
  • 1 tsp honey (optional)

For the toppings:

  • Fresh blueberries
  • Sliced almonds
  • Unsweetened shredded coconut
  • Chia seeds
  • Pomegranate arils

Instructions:

  1. In a blender, combine frozen blueberries, banana, coconut milk, almond butter, and honey. Blend until smooth and creamy.
  2. Pour the smoothie into a bowl.
  3. Arrange the toppings in a festive pattern or as desired. Be creative!
  4. Serve immediately with a spoon.

This smoothie bowl is as nutritious as it is festive, offering a burst of antioxidants and energy-boosting ingredients. It’s a versatile dish that can easily be customized with your favorite toppings for a personal holiday flair.

Winter Wonderland Paleo Blueberry Pancakes

Start your holiday mornings with these fluffy and delicious Paleo Blueberry Pancakes. Made with simple, wholesome ingredients, these pancakes are naturally gluten-free, dairy-free, and brimming with juicy blueberries. They’re perfect for cozy breakfasts or brunches that bring the whole family together.

Ingredients:

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder (grain-free)
  • 1 tbsp coconut sugar
  • 3 eggs
  • ¼ cup almond milk (or coconut milk)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted (plus extra for cooking)
  • ½ cup fresh or frozen blueberries

Instructions:

  1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and coconut sugar.
  2. In another bowl, whisk together eggs, almond milk, vanilla extract, and melted coconut oil.
  3. Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Gently fold in the blueberries.
  4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil. Pour 2-3 tablespoons of batter for each pancake.
  5. Cook for 2–3 minutes on each side, or until golden brown. Repeat until all the batter is used.
  6. Serve warm with maple syrup, additional blueberries, or a sprinkle of powdered coconut sugar for extra holiday charm.

These pancakes are sure to become a holiday favorite, offering comfort and joy in every bite. Pair them with hot coffee or tea for a festive breakfast that feels like a warm hug.

Paleo Blueberry Gingerbread Loaf

This Paleo Blueberry Gingerbread Loaf combines the festive flavors of gingerbread with bursts of juicy blueberries. It’s moist, spiced just right, and naturally sweetened for a healthier twist on a holiday classic. Perfect as a dessert or alongside your favorite holiday beverages, this loaf brings festive cheer to any table.

Ingredients:

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 3 eggs
  • ¼ cup coconut oil, melted
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with coconut oil.
  2. In a bowl, whisk together almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In another bowl, beat the eggs and mix in coconut oil, honey, and vanilla extract.
  4. Gradually combine the wet ingredients with the dry ingredients. Fold in the blueberries gently.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

This loaf is a delightful blend of tart blueberries and warming spices, making it a versatile addition to your holiday spread. Serve it plain or with a dollop of coconut cream for extra indulgence.

Frosty Paleo Blueberry Coconut Tart

This Paleo Blueberry Coconut Tart is a show-stopping holiday dessert that combines a nutty crust, creamy coconut filling, and a topping of fresh blueberries. With its beautiful presentation and irresistible flavor, it’s a festive treat everyone will love.

Ingredients:

For the crust:

  • 1½ cups almond flour
  • 2 tbsp coconut flour
  • 3 tbsp coconut oil, melted
  • 1 tbsp honey or maple syrup

For the filling:

  • 1 can full-fat coconut milk (chilled overnight)
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract

For the topping:

  • 1½ cups fresh blueberries
  • ¼ cup unsweetened shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a tart pan with coconut oil.
  2. In a bowl, mix almond flour, coconut flour, melted coconut oil, and honey. Press the mixture evenly into the tart pan. Bake for 10–12 minutes, or until lightly golden. Let it cool completely.
  3. Scoop the solidified coconut cream from the chilled coconut milk and whip it with honey and vanilla extract until fluffy. Spread this mixture over the cooled crust.
  4. Arrange fresh blueberries on top of the filling. Sprinkle with shredded coconut for a frosty, snowy effect.
  5. Chill the tart in the refrigerator for at least 1 hour before serving.

This tart is a delightful centerpiece for your holiday table, offering a balance of creamy, fruity, and nutty flavors. It’s an elegant way to end any festive meal, leaving your guests impressed and satisfied.

Paleo Blueberry Cinnamon Rolls

These Paleo Blueberry Cinnamon Rolls are a delightful twist on a classic favorite, perfect for your holiday breakfast or brunch table. The soft, fluffy rolls filled with a blueberry-cinnamon filling are naturally sweetened and gluten-free, offering a wholesome yet indulgent treat for your guests.

Ingredients:

For the dough:

  • 2 cups almond flour
  • 1 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp honey or maple syrup
  • 1/3 cup full-fat coconut milk

For the filling:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tbsp coconut oil, melted

For the glaze (optional):

  • 2 tbsp coconut cream
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. In a bowl, combine almond flour, tapioca flour, coconut flour, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, coconut oil, vanilla, honey, and coconut milk. Gradually add the wet ingredients to the dry ingredients and mix until dough forms.
  4. Roll the dough between two sheets of parchment paper into a rectangle about ¼-inch thick.
  5. For the filling, mix the blueberries, coconut sugar, cinnamon, and melted coconut oil. Spread the mixture over the dough, leaving a small border.
  6. Roll the dough tightly into a log, then cut into 1-inch thick rolls. Place the rolls in the prepared baking dish.
  7. Bake for 20–25 minutes, or until golden brown.
  8. To make the glaze, mix coconut cream and honey, then drizzle over the rolls once cooled.

These cinnamon rolls offer a perfect combination of sweet blueberries, warm cinnamon, and fluffy dough, making them an irresistible holiday treat. Serve them fresh out of the oven for a cozy breakfast or brunch everyone will enjoy.

Paleo Blueberry Almond Joy Bars

These Paleo Blueberry Almond Joy Bars are the ultimate holiday snack, combining the sweetness of blueberries with crunchy almonds and a rich chocolate layer. These bars are gluten-free, dairy-free, and naturally sweetened, making them a guilt-free indulgence during the holiday season.

Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond butter
  • 1/3 cup maple syrup or honey
  • 1/4 cup fresh or frozen blueberries
  • 1/4 cup chopped almonds
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate (70% cocoa or higher), melted

Instructions:

  1. In a food processor, combine shredded coconut, almond butter, maple syrup, blueberries, chopped almonds, and sea salt. Pulse until the mixture comes together.
  2. Line a small baking dish with parchment paper and press the mixture into the dish, smoothing it out evenly.
  3. Refrigerate the bars for at least 30 minutes to firm up.
  4. Once set, drizzle the melted dark chocolate over the top of the bars.
  5. Refrigerate again for 15–20 minutes to allow the chocolate to set.
  6. Cut into bars and serve chilled or at room temperature.

These bars are the perfect balance of crunchy, creamy, and fruity, making them an easy and delicious snack for your holiday festivities. The combination of rich chocolate, almonds, and blueberries makes them a treat everyone will love.

Paleo Blueberry Chia Pudding

This Paleo Blueberry Chia Pudding is a quick, healthy, and festive treat that’s perfect for holiday mornings or as a dessert. The creamy coconut milk and juicy blueberries, combined with the texture of chia seeds, make for a satisfying and nourishing dish.

Ingredients:

  • 1 cup full-fat coconut milk
  • 1/2 cup fresh or frozen blueberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • A pinch of cinnamon (optional)

Instructions:

  1. In a blender, combine coconut milk, blueberries, maple syrup, vanilla extract, and cinnamon. Blend until smooth.
  2. Pour the mixture into a jar or bowl, and stir in the chia seeds.
  3. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to expand and the pudding to thicken.
  4. Before serving, stir the pudding well and top with fresh blueberries, a sprinkle of cinnamon, or shredded coconut for added texture.

This chia pudding is a simple, nourishing dish that’s full of antioxidants and healthy fats. It’s perfect for a make-ahead holiday breakfast or a light dessert, offering a refreshing contrast to heavier seasonal dishes.

Paleo Blueberry Coconut Macaroons

These Paleo Blueberry Coconut Macaroons are the perfect bite-sized treat for the holidays. With their chewy coconut texture and sweet burst of blueberries, these macaroons are naturally sweetened and gluten-free, offering a wholesome alternative to traditional holiday sweets. They are easy to make and sure to impress at any gathering.

Ingredients:

  • 2 ½ cups unsweetened shredded coconut
  • 1/3 cup fresh or frozen blueberries, chopped
  • 2 egg whites
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp coconut flour
  • A pinch of sea salt

Instructions:

  1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine shredded coconut, chopped blueberries, coconut flour, and sea salt.
  3. In a separate bowl, beat the egg whites until stiff peaks form.
  4. Gently fold the egg whites into the coconut mixture until well combined.
  5. Using a spoon, scoop out small portions of the mixture and form into rounded macaroons on the prepared baking sheet.
  6. Bake for 12–15 minutes, or until golden brown around the edges.
  7. Allow the macaroons to cool on the baking sheet for 10 minutes before transferring to a wire rack.

These macaroons are a perfect snack or dessert during the holidays. They’re naturally sweet and filled with tropical coconut flavors that complement the fresh blueberries beautifully. They’re sure to be a hit at your holiday parties!

Paleo Blueberry Pecan Bars

These Paleo Blueberry Pecan Bars are a delightful holiday dessert that combines the richness of pecans with the sweetness of blueberries. The almond flour crust is perfectly crumbly, and the blueberry filling is balanced with a nutty topping, making it the ideal treat for those who want something a little different this season.

Ingredients:

For the crust:

  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey or maple syrup
  • A pinch of sea salt

For the filling:

  • 1 ½ cups fresh or frozen blueberries
  • 2 tbsp honey or maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp arrowroot powder or tapioca starch

For the topping:

  • ¾ cup chopped pecans
  • 2 tbsp honey
  • 1 tbsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. For the crust, combine almond flour, coconut flour, melted coconut oil, honey, and sea salt. Press the mixture into the bottom of the prepared baking dish to form an even layer. Bake for 10–12 minutes, or until golden brown.
  3. For the filling, mix blueberries, honey, lemon juice, and arrowroot powder in a saucepan. Cook over medium heat for 5–7 minutes, or until the mixture thickens.
  4. Pour the blueberry filling over the crust and spread evenly.
  5. For the topping, mix chopped pecans, honey, and melted coconut oil in a bowl. Sprinkle the topping over the blueberry layer.
  6. Bake for 15–18 minutes, or until the topping is golden and the filling is bubbling.
  7. Let the bars cool completely before cutting them into squares.

These bars are the perfect balance of sweet, nutty, and fruity, offering a festive twist on traditional desserts. The crunchy pecan topping is a delightful contrast to the smooth blueberry filling, making these bars a must-have for your holiday spread.

Paleo Blueberry Lemon Cheesecake

This Paleo Blueberry Lemon Cheesecake is a creamy, tangy dessert that combines the richness of a cheesecake with the refreshing flavors of blueberries and lemon. The almond flour crust and cashew-based filling make this dessert both dairy-free and gluten-free, making it a perfect indulgence for anyone following a paleo diet.

Ingredients:

For the crust:

  • 1 ½ cups almond flour
  • 3 tbsp coconut oil, melted
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract

For the filling:

  • 1 ½ cups raw cashews, soaked overnight and drained
  • 1/4 cup full-fat coconut milk
  • 2 tbsp honey or maple syrup
  • 1 tsp lemon juice
  • Zest of 1 lemon
  • ½ tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a springform pan with coconut oil or line with parchment paper.
  2. For the crust, mix almond flour, melted coconut oil, honey, and vanilla extract in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 8–10 minutes, or until golden brown. Let it cool.
  3. For the filling, blend the soaked cashews, coconut milk, honey, lemon juice, lemon zest, and vanilla extract in a high-speed blender or food processor until smooth and creamy.
  4. Pour the filling over the cooled crust and smooth the top with a spatula.
  5. Gently swirl the blueberries into the filling, or add them as a topping.
  6. Freeze the cheesecake for at least 3 hours, or until firm.
  7. Let the cheesecake sit at room temperature for 10 minutes before slicing and serving.

This cheesecake is the perfect balance of creamy, tangy, and fruity flavors, with a buttery crust that complements the light and refreshing filling. It’s an elegant dessert that will impress your guests and add a healthy yet indulgent touch to your holiday celebrations.

Paleo Blueberry Coconut Bliss Balls

These Paleo Blueberry Coconut Bliss Balls are a sweet, healthy, and easy-to-make snack for the holidays. With the perfect balance of natural sweetness from the blueberries and a rich coconut flavor, these little energy bites are packed with nutrients and make for a guilt-free indulgence. They are great for gifting or snacking during holiday festivities.

Ingredients:

  • 1 cup unsweetened shredded coconut
  • ½ cup dried blueberries (or fresh blueberries if preferred)
  • ¼ cup almond butter
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • A pinch of sea salt
  • 2 tbsp chia seeds (optional)

Instructions:

  1. In a food processor, combine shredded coconut, dried blueberries, almond butter, honey, vanilla extract, and sea salt. Blend until the mixture comes together and sticks together when pressed.
  2. Add chia seeds if using and pulse again to combine.
  3. Roll the mixture into small bite-sized balls (about 1 inch in diameter).
  4. Roll the balls in extra shredded coconut to coat them for added texture.
  5. Refrigerate for at least 30 minutes to allow the balls to firm up.
  6. Store the bliss balls in an airtight container in the refrigerator for up to 1 week.

These bliss balls are a perfect, healthy holiday snack that provides an energy boost while satisfying your sweet tooth. They’re easy to make ahead of time and will keep you feeling nourished throughout the season.

Paleo Blueberry Almond Cake

This Paleo Blueberry Almond Cake is a moist, flavorful dessert that combines the sweetness of blueberries with the nutty richness of almond flour. It’s a simple and elegant cake perfect for serving at your holiday gatherings. Made without refined sugars or grains, it’s a healthier dessert option for anyone following a paleo diet.

Ingredients:

  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 3 large eggs
  • ¼ cup honey or maple syrup
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp almond slivers (optional, for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a round cake pan with coconut oil or line with parchment paper.
  2. In a bowl, whisk together almond flour, baking soda, and sea salt.
  3. In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract until well combined.
  4. Gradually mix the dry ingredients into the wet ingredients until smooth.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool before removing from the pan. Optionally, garnish with almond slivers for extra texture.

This almond cake is the perfect light dessert that still feels indulgent with its moist crumb and burst of blueberries. It pairs wonderfully with a cup of herbal tea or coffee, making it a delightful holiday treat.

Paleo Blueberry Chia Jam

This Paleo Blueberry Chia Jam is an easy-to-make and healthy alternative to traditional fruit jams. Sweetened naturally with honey and thickened with chia seeds, it’s a great addition to your holiday breakfast spread, served on toast, pancakes, or mixed into yogurt. With its vibrant color and burst of blueberry flavor, it’s both nutritious and delicious.

Ingredients:

  • 2 cups fresh or frozen blueberries
  • 2 tbsp honey or maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp chia seeds
  • ½ tsp vanilla extract

Instructions:

  1. In a saucepan, combine blueberries, honey, and lemon juice over medium heat. Stir occasionally until the blueberries begin to break down and release their juices (about 5–7 minutes).
  2. Mash the blueberries with a fork or potato masher to reach your desired consistency.
  3. Stir in the chia seeds and vanilla extract. Continue to cook for an additional 2–3 minutes until the mixture thickens.
  4. Remove from heat and allow the jam to cool.
  5. Once cooled, transfer the jam to a jar or airtight container and refrigerate. The chia seeds will continue to thicken the jam as it cools.

This chia jam is a fantastic spread that adds a burst of blueberry flavor to any dish. It’s a healthier, paleo-friendly alternative to store-bought jams and makes for a perfect holiday gift or addition to your breakfast table.

Note: More recipes​ are coming soon!