These are the best paleo lemon blueberry muffins! They have the perfect light and fluffy texture and are bursting with fresh blueberries. These healthy muffins are so easy to make and are also gluten-free and dairy-free.
I love creating healthy muffin recipes like my paleo orange chocolate muffins, which is why I can't wait for you to try the muffin recipe I am sharing with you today.
Table of Contents
Why you will love these muffins:
- They taste amazing! They have hints of lemon, are bursting with blueberries, and are soft and fluffy on the inside with nice firm muffin tops.
- They are really easy to make.
- These muffins are high in protein with 7 grams of protein per muffin.
- Besides being paleo these muffins are also gluten-free, dairy-free, refined sugar free and grain free.
If you love the flavour combination of lemon and blueberries you will also love my lemon blueberry cookies and paleo lemon blueberry pop tarts.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, tapioca flour, coconut flour, baking soda and salt. Be sure to use almond flour and not almond meal which is too gritty. Note that tapioca flour and cassava flour are not the same so don't confuse the two.
- Wet ingredients: full fat coconut milk, melted coconut oil, honey or maple syrup and vanilla extract.
- Lemons: you will use these for both the lemon zest and lemon juice.
- Eggs: to help these muffins rise when they bake.
- Blueberries: I recommend using fresh rather than frozen blueberries.
Recipe variations and add ins:
- You can use a nut milk such as unsweetened cashew milk or almond instead of coconut milk.
- Instead of almond flour you can use cashew flour instead.
- If you want the muffins to have more lemon flavour, use lemon zest from two lemons instead of one.
How to make paleo lemon blueberry muffins:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all of the ingredients, except for the blueberries, to a large bowl and stir well until the batter is smooth.
- Step 2: Gently stir in the blueberries.
- Step 3: Line a muffin tray with parchment paper muffin cups and fill each cup with the batter until the muffin cup is full.
- Step 4: Bake the muffins for 25 minutes, or until a toothpick inserted inside comes out clean. Let the muffins cool and enjoy!
Top tips:
- Do not try swapping or omitting any of the other flours - the muffins will not turn out!
- To use frozen blueberries: rinse the blueberries in cold water until the water running off turns from a dark blue or purple colour to a lighter blue or red colour. Then dry the blueberries really well before using.
- Storage: Store these muffins in an airtight container in the fridge for up to 7 days.
Paleo lemon blueberry muffins FAQs:
Can you omit or swap the eggs?
Yes! Instead of eggs you can use chia seed eggs which would turn these into vegan lemon blueberry muffins!
Can I freeze these muffins?
Yes! They freeze really well. Just place them in an airtight bag or container and freeze them for up to 3 months.
Can I use cassava flour instead of tapioca flour?
Definitely not. Cassava flour and tapioca flour are entirely different.
Other paleo baked goods you will love:
Recipe
Paleo Lemon Blueberry Muffins
You are going to love these paleo lemon blueberry muffins! They have the most amazing flavour and are really easy to make.
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Servings: 12
Calories: 262kcal
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 2 tablespoon coconut flour
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup fresh lemon juice
- 1/4 cup full fat coconut milk
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350F.
- Add all of the ingredients, except for the blueberries, to a large bowl and stir well with a spoon until combined and smooth.
- Add the blueberries to the batter and stir them in.
- Line a muffin tray with parchment paper muffin liners and fill each cup with batter until the muffin cup is full.
- Place the tray in the oven and bake for ~25 minutes, until a toothpick inserted inside comes out clean.
- Let them cool and then enjoy!
Notes
- This recipes yields 12 muffins.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 262kcal | Carbohydrates: 22g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 55mg | Fiber: 4g | Sugar: 11g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
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Leslie
Absolutely loved these. A keeper.
Thank you.
Erin Carter
Oh I am so glad you loved them! Thanks for commenting
Sherry
I have to say the muffins are delicious. I had some coconut milk I wanted to use up… and so came across your recipe. Thank you. I will make them again.
Erin Carter
I'm so glad you liked them! Thanks so much for commenting.
Sabra Molder
Instead of coconut flour could I add more almond flour
Erin Carter
I do not recommend doing that no. You can't replace coconut flour with almond flour one to one. The recipe won't turn out if you try that.
Andrea
Can I use arrowroot starch instead of the tapioca flour?
Erin Carter
I have never tried that substitution so I am not sure. If you do try it please let me know how it goes.
Maya
I tried this with flax eggs and they turned out great!
Erin Carter
Oh that's so good to know! Thanks so much for sharing! I'll update the recipe to include that option.
Diane Templeton
I’ve been looking for a healthy, great tasting muffin and these are FANTASTIC. Thanks Erin!
Erin Carter
Oh yay I'm so thrilled you like them!!
Liz
Can I use butter instead of coconut oil?
Erin Carter
Absolutely!!!
Lynn
The flavor and texture are hands, down, THE BEST! I did substitute 1 teaspoon of lemon extract for the zest and used 2 cups thawed, frozen wild blueberries. 🙂
Dr. Erin Carter
Oh I am so glad you love them!!!! Thanks so much for letting me know.
Kristie
Delicious! 🙂