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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 muffins are made with almond meal and coconut flour, sweetened with a touch of maple syrup, and bursting with fresh lemon zest and juicy blueberries. 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!
A delightful morning treat? Absolutely! 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!
If you enjoyed this Lemon Blueberry Muffins recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
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!
Is there something you can use besides the almond meal if you have a nut allergy?
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.
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!
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?
Hi Rae, I haven’t tried using a banana as a substitute for sweetener in these muffins. Will have to test it out soon.
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.
Hi Jen, 1/3 cup maple syrup is right. Thanks for pointing that out! Hope you enjoy them!
This is the second time I’ve made your recipe. It’s absolutely amazing!! Thank you!
Thank you, Lauren! So glad you like it!
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
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.
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.
Almond meal is the same as almond flour. Almond flour might be a little bit finer but it can be used interchangeably.
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?
Hi Hannah, you can add an extra egg if they are too crumbly.