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!
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.
- 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:
First, preheat your oven to 350 degrees Fahrenheit.
Next, add all of the ingredients, except for the blueberries, to a large bowl and stir well with a spoon until combined and smooth.
Then gently stir in the blueberries.
Next, line a muffin tray with parchment paper muffin liners and fill each cup with the batter until the muffin cup is full.
Then bake the muffins for 25 minutes, or until a toothpick inserted inside comes out clean. Then let the muffins cool and enjoy!
- 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.
Frequently asked questions:
Yes! Instead of eggs you can use chia seed eggs which would turn these into vegan lemon blueberry muffins!
Yes! They freeze really well. Just place them in an airtight bag or container.
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
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Paleo Lemon Blueberry Muffins
- 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!
- This recipes yields 12 muffins.
- To test for doneness, insert a toothpick into the center of a muffin. The toothpick should come out clean.
- These muffins keep well for at least a week.
- You can freeze these muffins in an airtight ziplock bag or container.
- 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.