Paleo Lemon Blueberry Muffins

Paleo Lemon Blueberry Muffins

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.

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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

4.9 from 19 votes
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Paleo Lemon Blueberry Muffins
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Delicious Paleo Lemon Blueberry Muffins made with almond flour, freshly squeezed lemon juice, lemon zest and baked to perfection!

Course: Dessert
Cuisine: American
Servings: 12
Calories: 212 kcal
Author: Neli @ Delicious Meets Healthy
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 F and line a muffin tray with muffin liners.
  2. Combine dry ingredients (almond meal, coconut flour, and baking soda) in a mixing bowl.
  3. Add wet ingredients (eggs, maple syrup, coconut oil, vanilla extract, lemon juice and lemon zest) to the bowl. Stir well but don't overmix.
  4. Gently fold in the blueberries ensuring they are evenly distributed throughout the batter.
  5. 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 Facts
Paleo Lemon Blueberry Muffins
Amount Per Serving (55 g)
Calories 212 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 69mg 3%
Potassium 44mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 7g
Protein 5g 10%
Vitamin A 0.9%
Vitamin C 3.8%
Calcium 5.8%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Paleo Lemon Blueberry Muffins made with almond flour, freshly squeezed lemon juice, lemon zest and baked to perfection!

37 comments on Paleo Lemon Blueberry Muffins

  • cristie @ Little Big H

    These look really delicious. I love love love blueberries so I will be definitely trying this recipe.

  • Razena

    I love your recipes and this one tickles all my tastebuds.

    • Delicious Meets Healthy (author)

      Thanks, Razena! Glad you like it!

  • Chris @ SimpleFood365

    Lemon and blueberry! Yum! We do bread like that. These look really good and PALEO makes them even better!

  • Gwen @simplyhealthyfamily

    Not only pretty but healthy! I love that you used maple syrup instead of sugar and coconut oil! These must taste amazing! Saving and sharing and now following 😉

  • kaitie

    this looks solo good! And i have everything on hand… i think i know what i’m making this weekend! 🙂

  • Des @ Life's Ambrosia

    Lemon and blueberry is one of my all-time favorite combos. I love that you used it in muffins. Yum!

  • Rachel @ Athletic avocado

    I love how you used both almond and coconut flour, those are my two favs! Pinning these 🙂

  • gayathri

    love your muffins, looks yummy

  • Kat | curlsnchard.com

    I’ve tried making paleo muffins once before and they turned out a disaster 😀 I think I should try your recipe, those muffins look gorgeous 🙂

    • Delicious Meets Healthy (author)

      I think you will love this recipe! Everyone at home was asking for more and I wish I had made two batches of muffins. 🙂

  • Racheal

    YUM! Quick question, should that be baking flour or baking soda?

    • Delicious Meets Healthy (author)

      Hi Racheal! Yes, it should be baking soda. I updated the ingredients. 🙂 Hope you enjoy it! 🙂

  • Sandi Gaertner (@sandigtweets)

    We have been slowly cutting back on grains…we have been gluten free for years, but many of the gluten free flours are so starchy. These muffins look like a wonderful thing to make for my family.

    • Delicious Meets Healthy (author)

      Thanks for stopping by, Sandi! I think you will love this recipe! I agree with you about the GF flours. The almond flour and coconut flour is the perfect combo for these fluffy paleo muffins. 🙂

  • Rhiannon

    Hi, would you be able to substitute raw honey or rice malt syrup in place of the maple syrup (not a fan of maple syrup)?

    • Delicious Meets Healthy (author)

      Hi Rhiannon! Yes, you could use raw honey instead.
      I haven’t tried rice malt syrup before, so I can’t guarantee if it will work.
      Enjoy! 🙂

  • Angie

    Hello there! I’m new to grain-free and wanted some alternative breakfasts so I made these muffins today. Using Almond Flour instead of Almond Meal I noticed the batter was very dry. I didn’t overmix, like you directed, yet it was still dry. Once the muffins were baked, the tops & sides were crumbling yet the middle was moist. I’m not sure happened?!? Help!!

    • Delicious Meets Healthy (author)

      Hi Angie! Sorry to hear you had this problem. I have made this recipe several times and I haven’t had an issue with dry batter.
      You might try adding less coconut flour – usually coconut flour tends to absorb a lot of the moisture of the wet ingredients. Or add one more egg if it’s still very dry. I hope this helps! 🙂

      • Angie

        Thank you for your response and guidance! I will definitely try this again!!

  • PaleoPapa

    How is it “no sugar” if it has maple syrup?

    • Delicious Meets Healthy (author)

      straight from ultimatepaleoguide.com: “Maple syrup (in its most natural, unprocessed form) is paleo because it’s a natural food that has been eaten by people throughout history. It is a great alternative to white sugar and can even contain trace amounts of some beneficial nutrients. Good quality, 100% pure maple syrup is a substance formed on trees.”

      It’s natural sweetener, not processed sugar – there is a huge difference between the two.

  • Michelle

    These are awesome. This is the third time I have made them. They are some of my favourite grain free muffins around.

    I was thinking the calorie count was too good to be true, and it is – slightly. I work these out to be 220 calories per muffin (for 12 muffins).

    • Delicious Meets Healthy (author)

      Thanks, Michelle! So glad you like the muffins! 🙂
      I used caloriecount.com to generate the nutritional info label – I just checked them today and it shows to be 179 calories. Unfortunately, I can’t guarantee the accuracy of the calorie calculator.

  • hannah

    I made the recipe to order… Are they generally a bit more dense and a little bit crumbly? I’m wondering if I should add an extra egg or something?

    • Delicious Meets Healthy (author)

      Hi Hannah, you can add an extra egg if they are too crumbly.

  • Rin

    Hi! So I wanted to try this recipe because I’ve got friends over the morning who are health conscious…I followed everything to a tee, didn’t over mix, was very gentle…but the batter wasn’t really batter at all…it was dry & crumbly, but could be moulded into balls in my hands. I was expecting something a bit more like pancake batter – does YOURS come out like pancake batter? Nonetheless tried spooning it into the muffin paper cups – tricky when it’s not really settling like wet batter. Sprinkled coconut on top for an extra crunch….the end result looked pretty & even tasted really delicious – it was crunchy on the outside but inside looked a bit like batter uncooked…it didn’t come out of the paper cup without crumbling like dry playdoh 🙁 I mean I guess I could still serve it like that, the taste makes it worth while but Im wondering where I went wrong. Is it MEANT be crumbly when you take it out? Wasn’t sure as you don’t have any photos of the inside….is the batter meant to be wet like pancake batter, or more dry like cookie dough batter? Was I suppose to press it down into the cup with a spoon so its fairly compacted? It tasted delicious tho – lemon & blueberry is one of my favourite combos. Just wish it could be taken out the cup like regular muffins! Haha

    • Delicious Meets Healthy (author)

      Sorry to hear they turned out so crumbly! I am going to test this recipe again as soon as possible and make sure I didnt miss anything in the recipe. thanks for letting me know, and i m sorry again that the batter didnt cook well.

  • Lauren Rathbone

    This is the second time I’ve made your recipe. It’s absolutely amazing!! Thank you!

    • Delicious Meets Healthy (author)

      Thank you, Lauren! So glad you like it!

  • jen

    Which is right 1/3 cup maple syrup or 1/4 cup maple syrup or doesn’t it really matter.

    • Delicious Meets Healthy (author)

      Hi Jen, 1/3 cup maple syrup is right. Thanks for pointing that out! Hope you enjoy them!

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