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!
I made these with Avocado oil because I did not have Coconut oil. I also added slivered almonds on top. Fresh Blueberries we picked on Friday. They are delicious. I’ll make them again. I hope they freeze well! Thank you for sharing the recipe.
Nice muffin with a hint of lemon; subbed brown rice flour for coconut flour and used 3 large eggs as that’s what was on hand. Came out fine; watch carefully last few minutes as almond flour can brown quickly.
Sorry, but these are terrible!
Need to rewrite the recipe. leave out the the salt all together, add a 1/4 cup of almond milk, cook for longer, add a bit more honey for flavour and pack the down the batter before cooking. Shouldn’t have to red the comments to find out the extra info!
This recipe worked! So many of these recipes I try, don’t seem to work for me! I substituted one Chia seed “egg” and added three small eggs. I also used frozen blueberries, tossed with 1 teaspoon tapioca flour. Texture is nice, and flavor is great. So happy to find a recipe that I can make for my guests that are gluten-free and dairy free!
Has anyone substituted monk fruit sugar instead of honey?
These were very yummy and easy to make. I didn’t have honey so subbed maple syrup and it worked out great.
My preschoolers and I tried these last week and they were a huge hit! We always sift our dry ingredients…maybe that helps against the flours becoming compacted? Also, we mix by hand and let the muffins fully cool…hope that helps (we used frozen blueberries…the tiny organic ones)
What do you think will happen if i use a banana instead of the honey?
Unfortunately I can’t guarantee that would work as it would change the consistency of the batter.
Can I sub coconut flour with something else?
Unfortunately I can’t guarantee that the muffins will turn out well if you substitute a flour. When it comes to grain free baking its very hard to make substitutions unfortunately
I think this would be my favorite muffin recipe (lemons and blueberriesI) but because I substituted with Cassava flour, it turned out so thick, I had to add at least 3/4 of a cup of oat milk and it was still thicker than I think it should have been. Next time I’ll use almond flour as you suggested. I read that cassava flour is a 1:1 ratio replacement for almond and I know cassava flour is tricky to work with but it didn’t work at all in this case at all. They didn’t even brown.
No stars rating because this recipe just didn’t work when I made it but it might be my own mistake. All I can say is I followed the measurements and instructions and after 25 minutes the batter still looked raw and it was way too dense. Also it needs more sweetness. I don’t usually cook with Almond flour so I will have to try again…
The only thing I can see I did wrong is use the Kirkland dried blueberries instead of fresh or frozen, which always work well in other muffin recipes, by maybe it threw the balance off in this one (although I fail to imagine how adding more moisture would have made the batter cook better). Baking is finnicky lol