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    Home » Course » Breakfast

    The Best Paleo Lemon Blueberry Muffins

    Published: Aug 2, 2020 · Modified: Mar 16, 2023 by Erin Carter · This post may contain affiliate links · 9 Comments

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    These is the best paleo lemon blueberry muffins recipe! With the perfect texture they are moist and bursting with blueberries. You would never know the are gluten free or grain free. Made with almond flour, tapioca flour and coconut flour they are also refined sugar free and healthy!

    A stack of three paleo lemon blueberry muffins.

    Why you will love this recipe:

    • These gluten free lemon blueberry muffins have the best texture! Soft on the inside with slightly crisp tops you would never know they are grain-free, gluten free, refined sugar free or dairy free!
    • They are really easy to make in one bowl and the clean up is so simple.
    • These lemon blueberry muffins with almond flour rise so well! Many paleo muffins are dense and don't rise, but not these ones.
    • They have the best flavour. With hints of lemon and so many blueberries you will love how these muffins taste.
    • They freeze really well so they are perfect for meal prep and make great snacks.
    • Because they are made with almond flour these muffins are higher in protein that 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 these lemon blueberry cookies!

    Key ingredients and substitutions:

    • Almond flour - one of my favourite grain free flours! Almond flour is full of healthy fat, protein and fibre. You could use cashew flour instead. Just be sure to use almond flour and not almond meal. 
    • Tapioca flour - this helps give the muffins such a light and fluffy texture. Do not try swapping this for another flour. 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 crunch to the muffin top. Do not try swapping this for another flour. 
    • Honey or maple syrup - either of these natural sweeteners will work in this recipe to keep them refined sugar free. 
    • Coconut milk - to add extra moisture and healthy fats to this muffin recipe. You could swap this for another dairy free milk such as cashew milk or almond milk. 
    • 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.
    • Blueberries - to give these muffins the best flavour! I recommend using fresh rather than frozen blueberries to make these muffins.

    How to make this recipe:

    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 combined and smooth.

    The dough for making lemon blueberry muffins in a large bowl with a spoon in it.

    Step three:

    Then gently stir in the blueberries. 

    The batter for making paleo lemon blueberry muffins in a large bowl with a spoon in it.

    Step four:

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

    A muffin tray filled with the batter for making paleo lemon blueberry muffins.

    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! 

    A muffin tray filled with cooked paleo lemon blueberry muffins.

    Chef's 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 touching your pan (and hence avoiding those nasty non-stick chemicals ).
    • 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.
    • These muffins freeze really well so feel free to make a double or triple batch and save more for later. 

    Variations and add ins:

    • If you don’t tolerate almond flour use cashew flour instead.
    • To make these vegan, substitute the eggs with flaxseed eggs.
    • 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 instead of almond milk.

    How to store:

    Store these muffins in an air tight container in the fridge for up to 7 days. These muffins also freeze really well.

    A stack of three lemon blueberry muffins, with a bite out of the top muffin.

    Frequently asked questions:

    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.

    Can I use cassava flour instead of tapioca flour?

    Definitely not. Cassava flour and tapioca flour are entirely different.

    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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Paleo Lemon Blueberry Muffins

    These paleo lemon blueberry muffins are simply the best! Moist and packed with blueberries you will love how easy they are to make. They are also gluten free, grain free and dairy free!
    4.67 from 21 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 262kcal
    Author: Dr. Erin Carter

    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

    1. This recipes yields 12 muffins.
    2. To test for doneness, insert a toothpick into the center of a muffin. The toothpick should come out clean.
    3. These muffins keep well for at least a week.
    4. You can freeze these muffins in an airtight ziplock bag or container. 
    5. If you don't tolerate almonds, I would use cashew flour instead -  do not try any other flour substitutions as I can't guarantee the results with any ingredient substations you choose to make. 

    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
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Kristie

      August 17, 2020 at 10:46 pm

      Delicious! 🙂5 stars

      Reply
    2. Liz

      January 15, 2021 at 10:35 pm

      Can I use butter instead of coconut oil?

      Reply
      • Erin Carter

        January 17, 2021 at 5:03 pm

        Absolutely!!!

        Reply
    3. Diane Templeton

      January 16, 2021 at 8:54 pm

      I’ve been looking for a healthy, great tasting muffin and these are FANTASTIC. Thanks Erin!5 stars

      Reply
      • Erin Carter

        January 17, 2021 at 5:02 pm

        Oh yay I'm so thrilled you like them!!

        Reply
    4. Maya

      March 03, 2021 at 7:50 pm

      I tried this with flax eggs and they turned out great!

      Reply
      • Erin Carter

        March 13, 2021 at 4:37 pm

        Oh that's so good to know! Thanks so much for sharing! I'll update the recipe to include that option.

        Reply
    5. Andrea

      January 27, 2022 at 8:27 pm

      Can I use arrowroot starch instead of the tapioca flour?

      Reply
      • Erin Carter

        January 27, 2022 at 8:41 pm

        I have never tried that substitution so I am not sure. If you do try it please let me know how it goes.

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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