Paleo Lemon Blueberry Muffins

These lemon blueberry muffins are simply a dream! They are the perfect balance of subtle sweetness from the blueberries and tang from the lemon. I love making lemon treats in the summer, and these are quickly becoming a new favorite. These muffins are paleo, gluten-free, dairy-free, refined sugar-free, simple to make, and so tasty!

Ingredients

Here are the ingredients you'll need:

• lemon juice
• blueberries
• eggs
• coconut oil
• nondairy milk
• honey
• almond flour
• coconut flour
• baking soda

See recipe card for quantities.

Storage

Store in the fridge or freezer!

Paleo Lemon Blueberry Muffins

These lemon blueberry muffins are paleo, gluten-free, dairy-free, refined sugar-free, and so delicious!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12 muffins

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 3 eggs
• ¼ cup coconut oil melted
• ¼ cup non-dairy milk I used coconut milk
• ¼ cup honey
• ½ cup lemon juice
• 2 cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking soda
• zest from 1 lemon
• ½ cup blueberries

Optional drizzle (this is not paleo!):

• ¼ cup powdered sugar
• 1-2 teaspoon water to thin

Method

 

1. Preheat oven to 350℉ and line a muffin pan with liners.
2. In a bowl, whisk together the eggs, coconut oil, lemon juice, honey, and milk until smooth.
3. Mix in the almond flour, coconut flour, and baking soda until well combined. Fold in the lemon zest and blueberries.
4. Scoop the batter evenly into the prepared muffin tins and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before adding optional drizzle and enjoying!