This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
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.
Email Me This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
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
Email Me This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 2 ¼ cup almond meal
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 2 eggs
- â…“ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ¼ cup lemon juice, 1 1/2 lemons
- lemon zest from 2 lemons
- 1 cup blueberries
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
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
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.
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.