Paleo Lemon Blueberry Muffins

These Paleo Lemon Blueberry Muffins are bursting with lemon flavor and plump blueberries! This paleo muffin recipe is easy to make, gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

The best paleo muffins

Paleo Lemon Blueberry Muffins

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.  See the bottom of the post for these other recipes!

Delicious Paleo Muffins Almond Flour

I shared my Lemon Blueberry Muffins (gluten-free, dairy-free, and paleo-friendly)! 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!

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

Lemon Blueberry Paleo Muffins

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!

Paleo Muffin Recipe

If you like these paleo muffins, try these other healthy muffin recipes:

Paleo Muffins

Paleo Lemon Blueberry Muffins

Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 6


  • 2 cups blanched almond flour
  • 1 tablespoon 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


1. Preheat oven to 350ºF and line muffin tin with parchment liners.
2. In a large bowl mix together almond flour, coconut flour, salt and baking soda.
3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.

6. Bake for 20 minutes or until a toothpick comes out clean.

Recipe Notes

Recipe updated March 2018

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What is your favorite dish to serve at a brunch?

  • 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!
  • 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!
  • 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!
  • 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?!


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40 comments on “Paleo Lemon Blueberry Muffins

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

    • 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 🙂

  • 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?

    • 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!

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

    • 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.

  • 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!

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

  • 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!!!

  • 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!!

  • 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!

  • 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??

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

  • 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?

  • 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.

  • 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?

  • 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

  • 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!

  • 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

    4.0 rating

  • 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!

    4.0 rating


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