Lemon Blueberry Muffins
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
Tried this recipe today with a few modifications: used one cup of whole wheat instead of a quarter cup of coconut flour, and did not use any salt or vanilla extract. The result was very pleasing, moist with crispy bits on the outside, and balanced subtle flavors. 25 minutes of baking time was right on. Thank you.
I really like this recipe, so fresh and delicious with the 🍋 lemon. I’m always looking for ways to be more healthy but not feel deprived. This is a keeper.
Easy to make, healthy, lemony! Delicious!
Excellent recipe! Made exactly as described. I have a celiac disease so must eat gluten free ands so sick of dry, crumbly gluten free baking – these were moist and perfect! Even my gluten eating husband likes them.
These muffins are wonderful! It is worth the little bit of time to zest fresh lemons add to juice them. I made them for a sick friend who is GF- can hardly wait to find out how she liked them!
These muffins are amazing! My son who follows modified SCD loves these. So much flavor & wonderful texture!
These muffins are very nice. Not as gritty as some things made with almond flour. I used olive oil instead of coconut oil and used lakanto sweetener instead of honey and I also added the salt. One batch makes 12 muffins. I definitely recommend for you to try. Thanks for the great recipe 😃
Very moist for a low carb muffin. I swapped out the honey for monkfruit sweetener to make recipe keto.
Hi Emily, I am diabetic and have begun trialing monk fruit, how much did you use and did you break it down ? I have found it to be very sweet and gritty, not sure what I am doing wrong.
Is there a reason why the lemon blueberry muffin recipe requires 4 eggs and the orange cranberry recipe only requires 2 eggs?
How many servings does this make?
I’m also very curious, it shows calories per serving but I can not find how many servings anywhere. Thank you!
Recipe calls for salt but it’s left out of instructions. They’re bin the oven now, we’ll see how they taste.
Just made these, so good, definitely a winner!!
Do you think these will work with cherries instead of blueberries?
Made these yesterday and so good! I ended up making my own coconut flour since I didn’t have any and didn’t have enough almond flour. The bigger flakes gives it a lovely coconut texture! This was easy to make and will be a wonderful breakfast this week.
Just made these and they went together beautifully – they taste great and don’t have the usual grittiness of so many other baked goods made with almond flour. Great job creating these – I can’t wait to try your other recipes. Now I just have to stay away from them! Willpower!
Is there a different flour to use? I can’t do almonds at all and have been doing SCD for 30 days – eggs are getting old. Would the Bobs red mill 1:1 work and still add in coconut flour?
These look amazing! Can you substitute GF Flour for the Coconut/Almond flour?
Thanks!
Can you make these without coconut flour?
I really enjoyed these. They are not too sweet but are full of flavor. Love the combo of flavors. I had a little trouble with my coconut oil solidifying because my eggs were still cold. I do not find the muffins have any real coconut flavor though. Really like these and intend to keep them in rotation!
So light, not at all gritty, fluffy! Sometimes almond flour bake goods have a gritty texture or a distinct taste. These do not and would pass a blind taste test. My kids love them too. Delicious and easy! Thank you!