Lemon Blueberry Muffins & Healthy Mother’s Day Brunch Recipes

The past couple of months a group of my blogger friends {Lee, Davida, Kelly, Ali) and myself teamed up to bring you collaborative posts with some pretty awesome recipes! If you missed those posts, in February we shared a Full-course Valentine’s Day Menu, and in March we shared Five Spring Salads!

This month we are back, and we are sharing healthy Mother’s Day brunch recipes! Each recipe is unique and absolutely perfect to celebrate with on the special day. 
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Let’s dive right in, shall we?

I shared my Lemon Blueberry Muffins (gluten-free, dairy-free, and paleo-friendly), which you can find at the bottom of the post. They are moist and loaded with flavor. I finally, after tons and tons of muffins, feel like I’ve perfected my muffins with a recipe that is moist, fluffy, and a great texture!

PaleoLemonBlueberryMuffins14

Check out this BLT Crustless Quiche (gluten-free, dairy-free, paleo-frendly) from Nosh and Nourish. I love all things BLT. The perfect combination, if you ask me!

blt-quiche-backlit

Lee knows how to do quinoa right! This Citrus Quinoa Salad (gluten-free, dairy-free) from Fit Foodie Finds sounds super refreshing, so for all of you who include quinoa on your paleo diet, this one’s for YOU! You definitely want to get on her quinoa level! 

quinoa 7.42.35 AM

Ali always comes up with unique recipes to make with the spiralizer. I’m always intrigued! Check out her Mango-Avocado Plantain Cups with Coconut Whipped Cream (gluten-free, dairy-free, paleo-friendly) on Inspiralized!

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And Davida with PANCAKES! You know I love pancakes. Paleo Mocha Almond Pancakes (gluten-free, dairy-free, paleo-friendly) from The Healthy Maven, because who doesn’t want pancakes at their brunch?!

Paleo Mocha Almond Pancakes 2

And those muffins I was telling you about above… here they are!

Bursting with blueberries, with a fluffy lemon texture. Even if you aren’t brunchin’ this weekend, a batch of these will go over great with kids, friends, and family. I know it did with mine!PaleoLemonBlueberryMuffins12

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1 review

Paleo Lemon Blueberry Muffins

Preparation 2017-03-29T00:00:00+00:00 Cook Time 2017-03-29T00:00:00+00:00 Serves 10     adjust servings

Ingredients

  • 2 cups almond flour
  • 1 tbsp coconut flour
  • 3 tbsp tapioca starch
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 3 eggs
  • 4 tbsp raw honey
  • 1 tsp organic vanilla
  • 1/2 cup applesauce
  • 1 cup fresh blueberries
  • 1 lemon, juiced

Instructions

  • 1. Preheat oven to 350
  • 2. In a bowl mix together dry ingredients
  • 3. Add in wet ingredients and mix to combine
  • 4. Fold in blueberries
  • 5. Pour batter into silicone baking cups, filling mostly to the top and bake for 15-20 minutes or until a toothpick comes out clean
  • PaleoLemonBlueberryMuffins10

    PaleoLemonBlueberryMuffins2What is your favorite dish to serve at a brunch?

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    36 comments on “Lemon Blueberry Muffins & Healthy Mother’s Day Brunch Recipes

    • Thanks, Lexi! I appreciate all your hard work 🙂 Can you substitute arrowroot powder (starch) for the tapioca starch?

      Reply
      • That should work fine! I can’t 100% promise as I haven’t made them with that sub, but I’ve seen arrowroot be a good substitute for tapioca in the past 🙂

        Reply
    • danielle sund says:

      How lemony are the muffins, do you think if I added a little lemon zest to them it would enhance the lemon favor. Or is lemon juice enough. Or would lemon extract be better?

      Reply
      • That’ll depend on how big of a lemon you juice. Mine weren’t overly lemon-y. So if you want lots of lemon flavor, extra zest would be a nice touch!

        Reply
    • Yum! I have an almond sensitivity. Can I equally substitute coconut flour in place of almond flour? Thx!! 🙂

      Reply
      • If anything, almond, definitely not coconut flour. It’s a totally different ballgame. I can’t promise the same fluffy results as I haven’t tried that sub.

        Reply
    • Hi there! This recipe looks absolutely perfect for this weekend as I’m trying to put together a clean menu for Mother’s day that my family will actually enjoy! I am doing the Whole Life Challenge (no sugar, honey, etc) which only allows stevia or natural fruit as sweeteners. Any suggestions of what may be a good sub for the honey? Thank you!

      Reply
    • These muffins (and all else!) look so good! Can coconut flour and quinoa flour be substituted for the almond flour? Thanks!

      Reply
    • Made these for my Mom for Mother’s day this weekend and she loved them! Posted a picture of them on instagram and my friend requested them for our trip this week! The batch in the oven now I did half blueberry and half raspberry, also added lemon zest. Quick & amazing, thanks Lexi!!!

      Reply
    • Has anyone tried using flax eggs? And what can we sub for almond flour? I know! We are a crazy family- peanut, tree nut, egg, banana, gluten free. Any help would be appreciated! Thanks!!

      Reply
    • Made these muffins right after picking blueberries and I have to say my family loved them! I wouldn’t change a thing! Will make these again and again!

      Reply
    • Just made these! They are really great.

      I ended up doubling the recipe because when I went to fill my muffin pan the batter didn’t last for all 12 cups. Also, I use essential oils so I added some Doterra lemon in place of juice. Exquisite flavor! I did find they needed just a bit more sweetness. So I made a light honey lemon glaze. Very good. Any idea on the nutritional content of these babies??

      Reply
    • I made these tonight I used everything except for the tapioca starch I replaced with almond flour and they just didn’t raise help

      Reply
    • 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?

      Reply
    • 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.

      Reply
    • 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?

      Reply
    • 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

      Reply
    • Barbara Cardinal says:

      I made these tonight and had the same problem as a few others… pasty batter and they did not raise. Any thoughts? Thank you!

      Reply

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