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4.74 from 26 votes

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 12
Calories: 262kcal

Ingredients

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