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These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!
Paleo Blueberry Muffins
Paleo Blueberry MuffinsThese grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!
Here’s what you need to make them:
- Almond flour
- Coconut flour
- Baking Soda
- Eggs
- Honey
- Vanilla extract
- Unsweetened applesauce
- Lemons
- Fresh blueberries
Swapping with Frozen Blueberries
It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.
Is Almond Flour Healthy?
Is Almond Flour Healthy?Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.
How to Measure Almond Flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour too since it’s such an absorbent flour. Even a small measuring error with coconut flour can impact a recipe. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces. Since grams are more precise we’re use that. If you don’t have a scale: whisk almond flour until it’s lightened up and lightly scoop the almond flour or coconut flour into the cup measurement and level it off.
If you like this muffin recipe, check out these others:
- Cinnamon Bun Banana Muffins
- Very Berry Muffins
- Gingerbread Chocolate Chip Muffins
- Peach Cobbler Muffins
If you like this blueberry recipe, check out these others:
- 4th of July Blueberry Pie (Gluten-Free)
- Maple Blueberry Baked Oatmeal
- Blueberry Pancake Fat Bomb
- Lemon Curd and Blueberry Compote Breakfast Parfaits
PALEO LEMON BLUEBERRY MUFFINS
Ingredients
- 2 cups 192 grams almond flour
- 1 tablespoon 7 grams coconut flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 3 tablespoons honey
- 1 teaspoon organic vanilla
- 1/4 cup unsweetened applesauce
- Zest of 1 lemon about 2 teaspoons
- 1 teaspoon lemon juice
- 1 cup blueberries divided
Instructions
- Preheat oven to 350ºF and line muffin tin with parchment liners.
- In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
- In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
- Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
- Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
- Bake for 20 minutes or until a toothpick comes out clean.
Notes
- Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019
I’ve made quite a few recipes from Lexi’s clean kitchen and loved them all but unfortunately this one was a big disappointment. It was dry, burnt and low on flavor even though I followed the recipe exactly. I was wondering if I made a mistake as I didn’t see any sort of oil, butter, etc, and there was no liquid such as milk of some sort…I kept thinking I missed something…maybe I should have added coconut or almond milk like some did. The flavor was ok and I will still eat them but probably won’t make again.
Same, but for me this turned out so dry I couldn’t even mix it. I added a bunch more applesauce and some olive oil but they didn’t rise at all in the oven and after 30 minutes in there, they’re still pasty.
These are delicious and easy to make. I substitute coconut milk for the applesauce. I’ve also made these with frozen blueberries (works great) and fresh strawberries. The muffins turn out well every time. I double the recipe (as posted) to get 12 good-sized muffins.
These muffins are absolutely delightful! Love the refreshing lemon flavor.
Do you have a recommendation if we have to replace the Applesauce? My husband is allergic to Apples
Maybe a bit of oil?
I use coconut milk in place of the applesauce. Works great!
Love this recipe! Have made it multiple times! 👍🏽
Can this batter be made up the day before and cooked off the next morning? Thanks Lexi, I absolutely love your recipes.
We haven’t tried–please let us know if you do.
Can i use frozen blueberries and flax eggs?
Yes to the frozen blueberries, you may need to add on some extra baking time. We haven’t tried the flax egg, but let us know how it goes if you do.
I just made these last night and followed the recipe exactly. They are so delicious and I love the bright flavor. These will certainly become a staple in my house. Always love all of your recipes.
Thank you so much Jenna!
Incredible! I’ve never been disappointed in any of your recipes! I love the lemon zest and flavor in these. And they are so moist.
Delish! Can’t say I quite followed the recipe (no applesauce on hand). I made a half batch and instead of applesauce, I added a couple tablespoons of ghee and some coconut sugar (I was thinking moisture and sweetness?). I also really wanted that lemon pop so I doubled the juice (also thinking I might need the moisture). The flavor is great! My muffins are a little crumbly, which is quite possibly because of my subs. But the flavor is awesome.
Finally made these today after drooling over them for weeks. In true fashion I thought I had everything but ended up having to make my own applesauce – then didn’t realize I tossed my muffin tin but nothing was going to stop me from making these at this point!
So mini muffins it was. Not the best idea but they still taste great – can’t wait to try them again in a regular muffin tin.
Thanks Lexi for another fabulous recipe!
Calorie count for those asking. (Note, I only used 2 Tbsp honey instead of 3). Calories below are per serving when using Lexi’s recommended total servings of 6.
Calories: 288
Total Fat: 20.4
Cholesterol: 71.7
Sodium: 142.7
Total Carbs: 19.5
Fiber: 5.2
Sugars: 8.3
Protein: 10.4
These are super delicious, hard to believe they are both gluten and dairy free!
I made these tonight and had the same problem as a few others… pasty batter and they did not raise. Any thoughts? Thank you!
Do you know the calorie and carb count on these?
Do you know the calorie & carb count on these? Been eating 2 a day since I made them & figured I better make sure I’m not going over my calories for the day! Lol
I’ve just made these – well still baking in the oven. Hope I’ve not done it wrong though because the recipe says ‘pour the batter’, i didnt feel i had a batter, and there’s not enough wet ingredients to make a batter? mine looks more like paste. Is this how it’s supposed to look?
Oh yum! I can’t wait to make these. Do you have a suggestion for what I can use in place of the tapioca starch? I have everything else but that on hand.
Possibly arrowroot flour!
I would love to make this in a loaf pan instead- what alterations need to be made to the recipe? Usually I will bake at 450 for 30-35 minutes, would this work?
Peanut/tree nut allergy in the family…..anything I can sub for the almond flour??
Thanks!!