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Happy Friday, friends! It’s time for another breakfast recipe! 🙂 While these Paleo lemon blueberry muffins are great for breakfast, they are also perfect for an afternoon snack or a treat with your afternoon coffee/tea.

These paleo lemon blueberry muffins don’t have any added sugar or highly processed ingredients. They are also gluten free and grain free. I used almond meal (which is ground almonds) and coconut flour, and a little bit of maple syrup to sweeten them. I also added some lemon juice and lemon zest. They provide a great burst of tart flavor which is perfectly balanced with the sweetness of the maple syrup and the juicy blueberries.  And when I took them out of the oven, they smelled like cake. So good!

Healthy treat in the morning? Yes, please! You can make a whole batch of these and grab one (or two and three.. :)) in the mornings when you are in a hurry. These paleo lemon blueberry muffins are not overly sweet which is great because I usually crave more savory foods than sweets in the mornings.

I loved how easy it was to make them. I made these last night, it literally took me 5 minutes to combine all ingredients and then in 25 minutes breakfast was ready.

Paleo Lemon Blueberry Muffins

How To Make Paleo Lemon Blueberry Muffins

What you need

2 1/4 cup almond meal

1/4 cup coconut flour

1/2 tsp baking soda

2 eggs

1/3 cup maple syrup

1/4 cup melted coconut oil

1 tsp vanilla extract

1/4 cup lemon juice (1 1/2 lemons)

lemon zest from 2 lemons

1 cup blueberries

Preparation

Preheat oven to 350 F and line a muffin tray with muffin liners.

Combine dry ingredients (almond meal, coconut flour, and baking soda) in a mixing bowl.

Add wet ingredients (eggs, maple syrup, coconut oil, vanilla extract, lemon juice and lemon zest) to the bowl. Stir well but don’t overmix.

Gently fold in the blueberries ensuring they are evenly distributed throughout the batter.

Fill each muffin cup with batter. Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Paleo Lemon Blueberry Muffins
Paleo Lemon Blueberry Muffins
5 from 25 votes

Paleo Lemon Blueberry Muffins

Delicious Paleo Lemon Blueberry Muffins made with almond flour, freshly squeezed lemon juice, lemon zest and baked to perfection!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
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Ingredients 

Instructions 

  • Preheat oven to 350 F and line a muffin tray with muffin liners.
  • Combine dry ingredients (almond meal, coconut flour, and baking soda) in a mixing bowl.
  • Add wet ingredients (eggs, maple syrup, coconut oil, vanilla extract, lemon juice and lemon zest) to the bowl. Stir well but don’t overmix.
  • Gently fold in the blueberries ensuring they are evenly distributed throughout the batter.
  • Fill each muffin cup with batter. Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Nutrition

Serving: 55g | Calories: 212kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 44mg | Fiber: 3g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 3.1mg | Calcium: 58mg | Iron: 1mg
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 25 votes (2 ratings without comment)

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50 Comments

  1. 5 stars
    Very good muffins! I added two drops of Lemon Vitality oil in place of 1/2 lemon zest. I accidentally added berry syrup instead of maple syrup. It was a happy accident. I served these at a small business meeting with tea. The ladies loved them.

  2. I have tried many paleo muffin recipes and this is the first that used 2 eggs and coconut flour with almound flour. The batter was not at all liquedy, i typically use an ice cream scoop and they scooped into a mold like play doh ish. I have them in the oven now and added some extra maple syrup since they looked more dry than normal, maybe a tbsp more of maple and the other half of lemon juice.. Hoping they come out okay with the consistency. Have you tried it with another egg yet? Interested to know if your batter is thick also and that is how it is supposed to be? I hate adding extra when rrying a new recipe if not needed.