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!
Can regular flour be used, If so, what’s the amounts?
No unfortunately I would not recommend using regularly all purpose flour in this recipe.
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Thank you for this recipe! Made these with fresh blueberries for my son with UC. I used avocado oil instead of coconut oil, and 3 eggs instead of 4 b/c I was running out. Added a tablespoon of apple cider vinegar. Second batch rose much more than first batch, so it may be a good idea to let them sit for a few minutes. I didn’t have liners so I brushed muffin pan with ghee. I’ll make them again, but add a tad more honey.
Haven’t made yet but can I add rolled oats to recipe? Would I sub something out to do this? Can’t wait to try, thank you!
Does this batter make a dozen?
Mine did exactly 12 regular size muffins.
Excellent recipes.. I used rice flour instead of coconut flour and currants instead of blueberries because that’s what I had on hand. They turned out great, excellent texture, great balance of flavors. Love when I can make something great with simple ingredients I have around the house!
Made these last night and they are so yummy. Moist and delicious. Thank you for creating this recipe. I’ve looked for a muffin scd recipe that wasn’t dry and tasteless and this one is it.
I also added 1/4 cp almond milk … turned out much better not do crumbly !
My muffins turned out crumbly and batter wasn’t like a regular muffin batter. I substituted maple syrup for honey (low FODMAP diet). Taste was definitely there but I wouldn’t describe as a muffin. Suggest you make some changes to your instructions as it didn’t say pack down the batter as someone else’s commented and I read comments after I made. I think adding almond milk would be a good idea to give a smoother consistency. Sorry I was disappointed but everyone needs feedback
I was pleasantly surprised at how well these turned out to be. I will admit I was skeptical of the photos you shared of your muffins and thought to myself, there’s no way mine will look like that! Well mine looked EXACTLY like that! And they tasted great too! I did read some of the other reviews and decided to add a quarter cup of almond milk to the batter before I baked them. Turned out great and my husband keeps gobbling them up!