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
Also made this today. Very tasty! I added some almond milk because the batter was a tad thick.
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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.
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?
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.
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.
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?
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!
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.
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I made these tonight. They are amazing! Love the flavor combination and the consistency is perfect.
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 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!
If you were eliminating the honey and using stevia, how much stevia would you recommend?
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!
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!
They are good, my 1st time trying and making grain free. The texture is different but not terribly bad. I will make them again.
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?
Can you replace the honey with Stevia?
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.
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.
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.
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!
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!
Can you make these without coconut flour?
These look amazing! Can you substitute GF Flour for the Coconut/Almond flour?
Thanks!
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?
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!
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.
Do you think these will work with cherries instead of blueberries?
Just made these, so good, definitely a winner!!
Recipe calls for salt but it’s left out of instructions. They’re bin the oven now, we’ll see how they taste.
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!
Is there a reason why the lemon blueberry muffin recipe requires 4 eggs and the orange cranberry recipe only requires 2 eggs?
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.
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 😃
These muffins are amazing! My son who follows modified SCD loves these. So much flavor & wonderful texture!
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!
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.
Easy to make, healthy, lemony! Delicious!
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.
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 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!
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 also added 1/4 cp almond milk … turned out much better not do crumbly !
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.
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!
Does this batter make a dozen?
Mine did exactly 12 regular size muffins.
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!
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.
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!
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.
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
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.
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
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.
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)
These were very yummy and easy to make. I didn’t have honey so subbed maple syrup and it worked out great.
Too dry! Won’t even come out as a muffin — crumbly mess. Checked and rechecked the recipe. That’s soooo much almond flour. And, coconut flour has a very soaking property. Check your posted recipe against what you actually use. Wondering if there’s a typo. Several others commented on dryness. Several added more liquid. In addition, I always look for recipe yield and didn’t find it on this recipe.