Paleo Lemon Blueberry Muffins

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 in the muffin tinPaleo Blueberry Muffins

These 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.

A paleo blueberry muffin ripped in halfIs 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.

a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

If you like this blueberry recipe, check out these others:

Paleo Lemon Blueberry Muffins

Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 9

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

Directions

  1. Preheat oven to 350ºF and line muffin tin with parchment liners.
  2. In a large bowl whisk 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

  1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.
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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?

    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
  • 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

    Reply
  • 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

    Reply

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