• Breakfast + Brunch
  • Paleo Lemon Blueberry Muffins

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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


    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

    Paleo Lemon Blueberry Muffins
    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!
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 12
    Calories 212kcal



    • 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!


    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


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    Marilyn Stuart

    I made these muffins with paleo flour, meyer lemons, and after reading a few comments about the muffins being too dry, I added an extra egg as you suggested to a few people. They came out very good and we enjoyed them. Thank you!

    Jenny Sadler Murphy

    5 stars
    Is there something you can use besides the almond meal if you have a nut allergy?

      Neli | Delicious Meets Healthy

      I believe most Paleo muffin recipes use some kind of nut flour mixture to replace the regular flour. I am not sure if you can find a Paleo muffin recipe without a nut flour.


      Guiltless Goodies makes a seed flour blend.


    5 stars
    Hi! Back in July I decided to make these for week long trip to youth camp. At thetime, I had fresh cherries I needed to use up, so they went in the muffins instead of the blueberries. So delicious!! I’m planning to make this into a cake and I’ll be using blueberries this time and making fresh whipped cream for a topping. Can’t wait to taste it!


    5 stars
    Delicious!! Thank you!


    Can you omit the sweetener? I’m not using any honey or syrup. Can you do a part of a banana instead?

      Neli | Delicious Meets Healthy

      Hi Rae, I haven’t tried using a banana as a substitute for sweetener in these muffins. Will have to test it out soon.


    5 stars
    I made these but without the lemon and used honey instead of maple as real maple syrup is too expensive here in Australia! I added a bit of olive oil as I didn’t have enough butter and no coconut oil. Even my husband who is a stickler for “real” muffins (ie flour and sugar) thought these were nice!


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

      Delicious Meets Healthy

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

    Lauren Rathbone

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

      Delicious Meets Healthy

      Thank you, Lauren! So glad you like it!


    4 stars
    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

      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.


      5 stars
      I noticed the recipe says almond MEAL instead of almond FLOUR. I was wondering if that could have been the issue for you. I think it should be flour instead of meal. I use blanched almond flour and they were perfect.

        Neli | Delicious Meets Healthy

        Almond meal is the same as almond flour. Almond flour might be a little bit finer but it can be used interchangeably.


    5 stars
    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

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


    5 stars
    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

      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.


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

      Delicious Meets Healthy

      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.


    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

      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! 🙂


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


    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

      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! 🙂

    Manali @ CookWithManali

    love lemon and blueberry together! these look fantastic!

    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

      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. 🙂


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

      Delicious Meets Healthy

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

    Kat | curlsnchard.com

    5 stars
    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

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


    5 stars
    love your muffins, looks yummy

    Michelle @ Giraffes Can Bake

    5 stars
    These look amazing! You gotta love an easy, delicious and healthy breakfast!

    Patti @ CooksRecipeCollection.com

    5 stars
    These look wonderful! I’ve been experimenting with paleo desserts for my mom that’s gluten free.

    allie @ Through Her Looking Glass

    5 stars
    So delicious Neli! I’ll take one baker’s dozen!

    Rachel @ Athletic avocado

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

    Des @ Life's Ambrosia

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


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

    Gwen @simplyhealthyfamily

    5 stars
    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 😉

    Florian @ContentednessCooking

    5 stars
    These look so fresh and flavorful! I love the use of almond flour!

    Chris @ SimpleFood365

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


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

      Delicious Meets Healthy

      5 stars
      Thanks, Razena! Glad you like it!

    cristie @ Little Big H

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

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