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4.23 from 9 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Servings: 9
Author: Lexi

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

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

Nutrition

Serving: 1muffin | Calories: 70kcal | Carbohydrates: 8.6g | Protein: 2g | Fat: 3.5g | Saturated Fat: 0.1g | Sodium: 88mg | Fiber: 1.4g | Sugar: 6g