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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.
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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!
Paleo Lemon Blueberry Muffins
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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
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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).
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?
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!!
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)?
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! 🙂
love lemon and blueberry together! these look fantastic!
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.
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?
Hi Racheal! Yes, it should be baking soda. I updated the ingredients. 🙂 Hope you enjoy it! 🙂
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 🙂
I think you will love this recipe! Everyone at home was asking for more and I wish I had made two batches of muffins. 🙂
love your muffins, looks yummy
These look amazing! You gotta love an easy, delicious and healthy breakfast!