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.

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.

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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!

4.96 from 24 votes

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Paleo Lemon Blueberry Muffins

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

Cook ModePrevent your screen from going dark

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 212kcal

AUTHOR Neli Howard

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INGREDIENTS

• ▢ 2 ¼ cup almond meal
• ▢ ¼ cup coconut flour
• ▢ ½ teaspoon baking soda
• ▢ 2 eggs
• ▢ ⅓ 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

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

Course Dessert

Cuisine American

Keyword Blueberry Lemon Muffins, Gluten Free, Paleo, Whole30