The Best Paleo Lemon Blueberry Muffins

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These gluten-free lemon blueberry muffins have the best texture and the best flavour! They have hints of lemon, are bursting with blueberries, are soft and fluffy on the inside with nice firm muffin tops. Exactly how a muffin should be!
• These healthy muffins are really easy to make in one bowl and the clean up is so simple.
• They store well and freeze really well so they are perfect for meal prep and make great snacks.
• Besides being paleo this lemon blueberry muffin recipe is also gluten free, dairy free, refined sugar free and grain free.
• Because they are made with almond flour these muffins are higher in protein than most other muffin recipes, having 7 grams of protein per muffin!

If you love the flavour combination of lemon and blueberries you will also love my lemon blueberry cookies!

Ingredients and substitutions:

• Almond flour - one of my favourite grain free flours that gives these muffins the best texture and flavour. Be sure to use almond flour and not almond meal which is too gritty. You could also swap this for cashew flour.
• Tapioca flour - also known as tapioca starch, this helps give the muffins such a light and fluffy texture. Note that tapioca flour and cassava flour are not the same so don't confuse the two. 
• Coconut flour - this helps add just the perfect amount of firmness to the muffin tops. Do not try swapping this for another flour. 
• Honey or maple syrup - either of these natural sweeteners will work in this recipe to keep these muffins refined sugar free. 
• Coconut milk - to add extra moisture to these blueberry muffins. I recommend using full fat coconut milk for the best flavour and texture. You could swap this for another dairy free milk such as cashew milk or almond milk. 
• Coconut oil - this helps add more moisture to these muffins and give the muffin tops the perfect texture.
• Lemons - you will use these for both the lemon zest and juice to give these muffins the best lemon flavour. 
• Eggs - to help these muffins rise! I have not tried this recipe with any egg replacers.
• Baking soda - to help these muffins rise when they bake. Do not swap this for baking powder.
• Blueberries - to give these muffins the best flavour! I recommend using fresh rather than frozen blueberries to make these muffins.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit. 

Step two:

Next, add all of the ingredients, except for the blueberries, to a large bowl and stir well with a spoon until the batter is smooth.

Step three:

Then gently stir in the blueberries. 

Step four:

Next, line a muffin tray with parchment paper muffin cups and fill each cup with the batter until the muffin cup is full.

Step five:

Then bake the muffins for 25 minutes, or until a toothpick inserted inside comes out clean. Then let the muffins cool and enjoy! 

Top tips:

• Do not try swapping or omitting any of the other flours - the recipe will not turn out!
• I recommend using parchment paper muffin liners to prevent the dough from sticking to the muffin pan.
• Fill each muffin cup to the top (as pictured in the photo).
• To use frozen blueberries, rinse the blueberries in cold water until the water running off turns from a dark blue or purple color to a lighter blue or red color. Then dry the blueberries really well before using.

Variations and add ins:

• If you don’t tolerate almond flour use cashew flour instead.
• If you want the muffins to have more lemon flavour, use lemon zest from two lemons instead of one.
• You can use a nut milk such as unsweetened cashew milk or almond instead of coconut milk.
• These muffins freeze really well so feel free to make a double or triple batch and save more for later. 

How to store:

Store these muffins in an airtight container in the fridge for up to 7 days. These muffins also freeze really well in a freezer safe bag or container for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Paleo Blueberry Muffins
• Orange Chocolate Muffins
• Paleo Zucchini Muffins with Chocolate
• Paleo Blueberry Pancakes
• Berry Cobbler
• Paleo Chocolate Donuts
• Gluten Free Peach Cobbler

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Recipe