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!
Mine came out really dense, i am not sure why. any suggestions?
I have read that when using almond flour you need to be careful not to over mix, because it will release the oils from the flour and cause the batter to become dense.
They turned out really delicious. I subbed brown sugar for the honey since I didn’t have any. I added a tsp of cinnamon, used ghee instead of coconut oil, and used frozen blueberrys since that was what I had on hand. After they came out they were a bit tart since I was using Alaskan blueberries so I made a lemon glaze for the top to entice the kids of the house.
Amazing muffins! The whole family loved them. So simple to make to with none of the fancy ingredients that you can’t buy from anywhere. Will definitely make again
Is there a substitute for almond flour? We are nut free.
Can you replace the honey with Stevia?
This muffins are delicious!
Thank you for your recipes. I really enjoy your pictures. I just made the chicken broth recipe in the Instant pot.
Slow cooker setting for 6 hours. And pureed the veggies and put them back in the broth more like soup. All goodness!❤❤
Can you share the nutrition info or at least the carb count?
They are good, my 1st time trying and making grain free. The texture is different but not terribly bad. I will make them again.
Best SCD muffins I’ve ever had – thank you! Ive been loving every recipe of ours. So glad I found your site.
Thank you Ali! That is so nice to hear!
These are the best paleo muffins I have made! I’ve made them 3 times this week. They are fluffy and so tasty! Thank you for suck a great recipe!!
Yea!! Your comment just made my day! Im so happy to hear that you like them!
If you were eliminating the honey and using stevia, how much stevia would you recommend?
I made these tonight and God they’re to die for. I used 1 and 1/2 cups of blanched almond flour and a 1/2 cup of almond meal… I used more lemon zest and juice and because I don’t like vanilla flavor, I substituted it with orange blossom water yummmm. Thank you so much for sharing your recipe 😉👍🏼
yea!! So happy to hear that they turned out well! Thanks for the comment!