These Paleo Lemon Blueberry Muffins are so moist and flavour. The batter has a zesty lemon juice kick and is loaded with juicy blueberries. These are great grain free muffins to enjoy as a quick healthy snack or for breakfast on the go. They are Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and Paleo.
Over the past few months I have become a big fan of muffins. They are easy to make, freeze really well and make for a great snack to enjoy on the go.
This is my favourite muffin recipe to date. These Paleo Lemon and Blueberry Muffins are moist and full of so much flavour. The lemon provides a great burst of tart flavour which is perfectly balanced with the sweetness of honey and juicy blueberries. Unlike the dry and cakey muffins from Starbucks, almond flour helps these muffins remain moist for up to a week after baking. I actually did a nutrition comparison between a Starbucks Skinny Blueberry Muffin and these Lemon Blueberry Muffins, these muffins have 110 fewer calories and 1/5th as much sugar, what a win!
These muffins are incredibly easy to make and are ready in under 30 minutes. I like making a batch on Sunday night to enjoy for breakfast throughout the week. I recommend storing them in the fridge to extend their shelf life and ensure they don’t dry out. These muffins will last for up to 2 months in the freezer.
Here are a few other muffin recipes that you might enjoy:
- Chunky Monkey Muffins
- Apple Cinnamon Muffins
- Zucchini, Lemon & Poppy Seed Muffins
- Rhubarb & Orange Muffins
- Cranberry, Orange & Pecan Muffins
- Zucchini & Bacon Egg Muffins
- Butternut Squash, Spinach & Feta Muffins
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon Blueberry Muffins
Ingredients
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup honey
- 1/3 cup melted coconut oil or butter
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/4 cups blueberries
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add eggs, vanilla, coconut oil, honey and lemon juice and stir until combined
- Add in the flours, baking soda and lemon zest and stir on low speed until just combine, don't overmix
- Gently fold in the blueberries ensuring they are evenly distributed throughout the batter
- Fill each muffin cup with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Cejd…Be sure not to pack down the flours in your measuring cup. Sprinkle by spoonful into the measuring cup until you have the desired amount. Scooping into a container or patting it down packs down the flour so there will likely be too much flour desired, which will make the recipe drier. Just wanted to pass it along as I’ve had the same problem early on in my own home baking.
I made these tonight. They are amazing! Love the flavor combination and the consistency is perfect.
These are delicious! Based on other reviewer comments, I made a couple modifications: added about 1/3 cup of cashew milk and increased honey to 1/3 cup to give it more moisture and sweetness. I didn’t have enough lemon zest, but it still came out with a wonderful flavor. The texture and flavor were even better the next day after they were in the fridge. Thanks!
Thanks for the great feedback Jessica! I’m so happy to hear that you enjoyed the muffins and the modifications worked out so well.
Mine came out crumbly too but they don’t taste like cocnut. I added unthawed blueberries so that might e my problem. maybe you switched the flours? I’m eating mine with a fork.
I’m sorry to hear they are so crumbly. When filling the muffin tin, make sure that the batter is quite firmly packed in and allow the muffins to completely cool before removing them from the tray. Hopefully that will help!
Hi, I made these the other day and were just a crumbly dry mess. They weren’t really edible but what I did taste had a very dry strong taste of coconut. What did I do wrong?
These are Delicious! Do you store them in the fridge?
So happy you like them! I prefer eating them cold as I find it makes the lemon flavour more prominent but they also remain moist (thanks to the almond flour!) left on the counter.
Is it baking soda and not powder,correct?
Yes baking powder is not allowed on the Specific Carbohydrate Diet so I use baking soda instead. If you are not following a strict diet and can would prefer to use baking powder, it can easily be substituted, I would recommend using 3/4 tsp.
What is the glaze?
Hi Marilyn, there is no glaze on these although im sure topping them with lemon curd would be delicious. You can find the recipe for lemon curd here
In the photos there is something yellow on top. Is that lemon curd?
Did you use fresh blueberries or can I use frozen blueberries?
Hi Carolyn, I used fresh blueberries but frozen blueberries would also work, the colour may just run through the batter more.
I noticed you didn’t include salt. Is that correct?
I generally try not to add salt to baked goods unless the flavour needs a boost. These muffins are full of lemon so I personally don’t think the addition of salt is necessary but if you would prefer to add it, I would recommend using 1/4 tsp.
Also made this today. Very tasty! I added some almond milk because the batter was a tad thick.