These paleo lemon blueberry muffins are simply the best! 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!
What makes these the best paleo lemon blueberry muffins:
- They have the best texture! Soft on the inside with slightly crisp tops you would never know they are grain-free, gluten free or dairy free!
- They 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 are really easy to make and the clean up is so simple
- They freeze really well and make great snacks
What you need to make these muffins:
- Almond flour – this is one of my favourite grain free flours!
- Tapioca flour – this helps give the muffins such a light and fluffy texture
- Coconut flour – this helps add just the perfect amount of crunch to the muffin top
- Honey or maple syrup – either will work in this recipe but if you use honey I recommend using local and raw honey
- Coconut oil – to help keep the muffins nice and moist
- Lemons – you will use these for both the lemon zest and juice
- Baking soda – to help them rise and give these muffins the perfect texture
- Sea salt – this helps enhance the other flavours in these muffins
- Eggs – I always recommend using free range for both the health benefits and health of the animals
- Blueberries – to give these muffins the best flavour!
Tips for making these paleo lemon blueberry muffins:
- If you don’t tolerate almond flour I would use cashew flour instead
- Do not try swapping or omitting any of the other flours – the recipe will not turn out!
- If you want them to have more lemon flavour, use lemon zest from two lemons instead of one
- You can use a nut milk instead of almond milk
- I recommend using parchment paper muffin liners to prevent the dough from touching your pan (and hence avoiding those nasty non-stick chemicals – you can read more about that in this post)
- 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.
Frequently asked questions:
- Can you omit or swap the eggs? I have not tested this recipe without eggs so can’t guarantee it would work if you try using an egg replacement such as chia seed eggs, flax seed eggs or gelatin eggs.
- Can I freeze these muffins? Yes! They freeze really well. Just place them in an airtight bag or container.
Other Paleo Baking Recipes You Will Love:
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Paleo Lemon Blueberry Muffins (gluten free, grain free, dairy free)
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!
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
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