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:

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:

4.3 rating
3 reviews

Paleo Lemon Blueberry Muffins

These Paleo 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!

Yields 9
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe Type: Snack, Breakfast
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe


  • 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


  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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Paleo Lemon Blueberry Muffins

This Gluten Free Blueberry Pie is the perfect dessert to serve at a backyard summer party or potluck! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!

Slice of blueberry pie gluten freeGluten Free Blueberry Pie Recipe

It’s PIE SEASON! And this Gluten-Free Blueberry Pie does NOT disappoint! And nothing says Independence Day like digging into the juiciest blueberry pie, and maybe having it topped with a little bit of ice cream won’t hurt either! This blueberry pie is so delicious, perfectly balanced and made gluten free and without any refined sweeteners. We know you’re going to love this one! You can make it festive for the holiday with decorative stars and and stripes, or you can just top it with a double crust and it will still look beautiful.

Here’s what you need:

gluten free blueberry pie filling

Tips for baking this Gluten Free Blueberry Pie:

  1. Make the crust 1-2 days ahead of time. Check out this gluten-free almond flour crust recipe and this gluten and nut free oat flour recipe to figure out which one you’ll want to use!
  2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic and chill until ready to use. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap and chill until ready to use. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to make the stars and stripes design, or weave a lattice, do so on a piece of parchment paper.
  3. You can make the blueberry pie filling ahead of time, up to 2 days.
  4. Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.

stars and stripes for blueberry pie decoration

How to Decorate for the 4th of July

To make this into a stars and stripes pie you’ll need a star shaped cookie cutter or stamp and either a pizza wheel or a knife to make the stripes. Make sure your pastry is chilled when you are are working with it. If at any point the dough is too soft, place it in the refrigerator to chill for about 10-15 minutes.

  1. Roll out dough.
  2. Using a pizza wheel cut 6 strips of dough. Place them on the pie evenly, using scissors to cut them to the correct size in order to make the stripes of the flag. Don’t forget to leave a space in the upper left corner.
  3. Stamp out 8-12 stars, depending on the size of your cookie cutter and place them in the upper left corner.

gluten free pie crust rolled out

Other Ways to Decorate it

You could also top this pie with:

gluten free blueberry pie on a cooling rack

We used these kitchen tools in this recipe:

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Slices of gluten free blueberry pie

5.0 rating
2 reviews

Gluten-Free Blueberry Pie

This Gluten Free Blueberry Pie is the perfect dessert to serve or bring along to your 4th of July celebrations, or to have all summer long! It's juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It's gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let's get baking!

Yield 8-10
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Recipe Type: dessert
Cuisine gluten-free

Author: Lexi's Clean Kitchen
Scale This Recipe



  1. Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
  2. In a large pot, add 4 cups blueberries, tapioca, maple syrup, coconut sugar, lemon zest, cinnamon and salt. Cook over medium heat, stirring frequently until the blueberries are cooked and thickened up, about 5-8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
  3. Pre-heat oven to 375ºF.
  4. Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9 inch pie tin and place in the pie tin.
  5. Roll out remaining dough disk to 10" circle, either to stamp our design to make the stars and strips pie or top the pie with a double crust, making sure to poke some slits into the crust to let steam escape.
  6. Pour the slightly cooled blueberry pie filling into the pie and either place American flag design or top with 2nd crust and seal it.
  7. If you'd like to egg wash the pie, whisk together egg and a splash of water and brush on to the crust. If desired top with raw sugar.
  8. Bake in the preheated oven for 40 minutes in the lower-middle oven rack, or until the crust is is light golden all over. If the edges are cooking too quickly cover them with foil.
  9. Let the pie cool completely before serving.


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Gluten Free Blueberry Pie

These Blueberry Pancake Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me-up between meals. They are no bake, taste just like blueberry pancakes and are gluten free and keto-friendly.

How do you make a fat bomb?Blueberry Pancake Fat Bomb

If you don’t have time to wake up early and cooking yourself up a pile of fresh pancakes, make these Blueberry Pancake Fat Bombs instead the night before! We love these high-fat, low (or no) sugar snacks that can keep hunger at bay in between meals or substitute in to keep your energy high. These no-bake Blueberry Pancake Fat Bombs are not only super easy to make, but they really taste like Blueberry Pancakes!

The key to the blueberry pancake taste is using freeze dried blueberries and a hint of maple syrup. If you are on a keto diet there are a some options out there for sugar-free maple syrup substitutes like the one from the brand Lakanto which is a blend of monk fruit and erthyritol.

Are fat bombs good for you?

What are fat bombs?

Similar to energy balls, fat bombs are small treats or snacks that pack a punch of energy, but instead of being made with ingredients like dates, dried fruit and nuts fat bombs prioritize ingredients like coconut oil, cacoa butter and other high-fat, low-carb ingredients. They’re also called keto bombs or fat fudge. You don’t have to be on a keto diet however to benefit from eating fat bombs as you only need a small amount to strike down any sudden hunger pangs that will help you making good decisions about your food choices until your next meal!

Are fat bombs healthy?

Everybody is going to have their own personal level of fat that they want to include in their diet. We love that these are heart-healthy fats and fats that fuel your brain like coconut oil.  When eaten in moderation fat bombs can help you make better food choices instead of grabbing whatever you can find in a state of hunger, or as a better alternative for a refined-carb high-sugar dessert. These will fill you up when you eat only one because it is a dense amount of fat (or energy).

Keto fat bombs

If you like this keto friendly recipe, check out these others keto recipes:

5.0 rating
1 reviews

Blueberry Pancake Fat Bomb

These Blueberry Pancake Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me up in between meals. These no-bake high-fat bites are made using 5 ingredients and are optionally compatible with low-carb and keto diets, are gluten-free and vegan!

Yields 12

Total Time

Author: Lexi's Clean Kitchen
Scale This Recipe



  1. In a food processor add all ingredients and process until smooth, scraping down the sides if necessary.
  2. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and place the fat bomb mixture inside.
  3. Smooth the top and refrigerate until set 4-6 hours.
  4. Cut into 12 pieces and store in the refrigerator and enjoy within 7 days.


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Blueberry Pancake Fat Bomb

I am head over heals for these Blueberry Crumb Bars! They are gluten-free, grain-free, and free of refined sugar, and they are also exploding with flavor!

Blueberry Crumb Bars

Today I’ve teamed up with Wyman’s of Maine to bring you these divine bars that are absolutely perfect for your weekend brunch, as an on-the-go snack, or to bring along to a party!

I just love these wild blueberries! They are BURSTING with flavor.

Blueberry Crumb Bars

I love how easy these come together. In this recipe, we are using the frozen blueberries straight out of the bag! These bars are the perfect combination of crust and fruit topping. They are a hit all year long.

Blueberry Crumb Bars
Blueberry Crumb Bars

Blueberry Crumb Bars

This post is sponsored by Wyman’s of Maine. All opinions are always my own. Thanks for supporting the brands that make LCK grow!

 What is your favorite blueberry recipe?

5.0 rating
1 reviews

Blueberry Crumb Bars

Yields 8
Prep Time 10 min
Cook Time 30 min
Total Time 40 minutes

Author: Lexi
Scale This Recipe




    • 3 cups Wyman's Frozen Wild Blueberries
    • 2 teaspoons lemon juice
    • 2 tablespoons maple sugar
    • 1 tablespoon arrowroot
    • 1 teaspoon vanilla



    • Preheat oven to 350°F
    • Line an 8x8 baking dish with parchment paper
    • Combine crust ingredients and press into the bottom of the pan
    • Bake for 10 minutes
    • While baking, toss together filling ingredients in a bowl, set aside
    • In another bowl, mix together crumb toppings
    • Once crust has baked, pour filling on top and drop crumb topping across the top
    • Bake for 30 minutes or until blueberries are bubbling and oozing
    • Let cool completely before cutting and serving
    • Store in refrigerator


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    Blueberry Crumb Bars

    This 4-Ingredient Easy Blueberry Jam is thickened with chia seeds, lightly sweetened, and seriously delicious! It’s kid-approved and Paleo friendly.

    Blueberry jam with chia seeds in a jarEasy Blueberry Jam Recipe

    This month we’re celebrating Summer fun, and what better than to celebrate with a healthy kid-friendly chia seed jam that can be topped or spread on everything! Ice cream, crepes, oatmeal, muffins, yogurt, pancakes, waffles, toast, or even have a spoonful plain! Blueberries are a superfood that I simply cannot get enough of. When they are back in season I stock up weekly and when they’re just about to go out of season, I freeze a bunch for smoothies and muffins!

    Say goodbye to store-bought jam loaded with preservatives and sugars. This jam is free of refined sugars and such a fabulous healthy alternative to traditional jam. You are going to be amazed at just how quickly it comes together and how thick it gets! I give the credit to the chia seeds, a super healthy seed used as the thickener!

    Ingredients Needed For Blueberry Chia Jam:

    blueberry chia jam

    Are Chia Seeds Healthy?

    Yes! Chia seeds are a Paleo-friendly and nutrient-dense. They’re easy to digest and can even aid in digestion by helping this move along! They are also contain omega-3’s which means they’re not only good for your body but also good for your brain!

    Can you make jam without pectin?

    Absolutely! The chia seeds thicken this jam wonderfully by absorbing a lot of the liquid of the strawberries without having to cook the mixture for hours. As the directions state, we recommend cooking it a bit to get the correct desired consistency, and then after cooking the chia seeds will continue to absorb liquid to thicken up the jam.

    how to make blueberry jam

    How long will this Blueberry Jam last?

    Store in a mason jar for up to 10 days in the refrigerator!

    If you like this healthy jam recipe, check out these similar recipes:

    5.0 rating
    3 reviews

    Easy Blueberry Jam

    Yields 2
    Prep Time 5 min
    Cook Time 15 min
    Total Time 20 minutes

    Author: Lexi
    Scale This Recipe


    • 2 cups fresh organic blueberries
    • 2 tablespoons raw honey
    • 2 tablespoons lemon juice
    • 2 tablespoons chia seeds


    • 1. Coat blueberries with raw honey
    • 2. Transfer coated blueberries to a pot and add lemon juice
    • 3. Heat over medium/low heat until blueberries are soft and bubbling (5 minutes)
    • 4. Lightly smash blueberries and reduce heat slightly
    • 5. Add in chia seeds and mix to combine
    • 6. Bring heat back to medium/low and let bubble (but not burn) until jam thickens (another 5 or so minutes)
    • 7. Turn heat off and let cool for 5-10 minutes before transferring to jars
    • 8. Store in fridge for up to 2 weeks


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    Easy Blueberry Jam with Chia Seeds

    Have 30 minutes? These Paleo Banana Very Berry Muffins are bursting with fresh berries and make for the ultimate make ahead breakfast or mid-day treat! They’re gluten-free and dairy-free and so delicious. This is one of the first muffin recipes I published on my site and what inspired me to bake all of the other ones that came later. Once you make them you’ll know why they inspired me so much!

    Paleo banana muffins on a cooling rackPaleo Banana Muffins with Berries

    These fluffy, moist, paleo banana muffins are the perfect morning treat! I love this recipe because it’s paleo baking at it’s best with minimal nutrient dense ingredients. Moreover, nobody will know they’re grain-free and paleo-friendly! In addition, these muffins are also so easy to prepare! Add everything to one bowl, mix, bake and BOOM. The ultimate berry treat in no time!

    Here’s what in them:

    Paleo banana muffins with blueberries stacked up

    These paleo muffins are easy to make and are loved by so many! They also make your kitchen smell amazing. These muffins use my trusty almond flour and coconut flour blend, with very little added sugar. They make the ultimate banana muffin with berries!

    How to Make Paleo Muffins

    1. Mix the dry ingredients
    2. Mix the wet ingredients
    3. Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
    4. Bake!

    paleo blueberry muffins with raspberries

    If you like this paleo muffin recipe, check out these others:

    Watch the video:

    3.5 rating
    1 reviews

    Paleo Banana Blueberry Muffins

    Yields 9
    Prep Time 5 min
    Cook Time 20 minutes
    Total Time 25 minutes

    Author: Lexi
    Scale This Recipe



    • Preheat oven to 350°F and line muffin tin with parchment liners.
    • In one bowl combine almond flour, coconut flour, baking soda, and salt.
    • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
    • Combine wet and dry ingredients. Fold in blueberries and raspberries if using.
    • Bake for about 20-25 minutes or until a toothpick comes out clean.

    Recipe Notes

    • *Makes 9 muffins
    • **Recipe updated on 1/9/2017


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