The perfect morning bite or afternoon snack, Paleo Lemon Blueberry Muffins are a delicious treat every time. They’re gluten-free, dairy-free, and made with healthier ingredients, making them a more nutrient-rich option.
Mouth watering lemon blueberry muffins
Does a classic blueberry and lemon combo remind anyone of summer, or is that just me? I mean, I could definitely snack on these paleo lemon blueberry muffins year round, but something about the exceptionally hot weather made me want to make them.
Growing up, my mom used to always buy lemon poppyseed muffins from our bakery, and I would mash melted blueberries on top! It was just too good to be true. My love for the classic flavor pairing has stayed true even now.
There are so many different lemon blueberry cakes and breads nowadays, and I’m always excited to try them! They’re always fresh and light, and they’re even better when there’s some sort of glaze on top. Lemon and glaze just go together, ya know?
If you’re looking for a summertime muffin to make for the entire family to enjoy, this is a winner. It’s slightly healthier than original muffins but tastes even better. Fair warning… they didn’t last long in our house!
What’s in paleo lemon blueberry muffins?
Ever find yourself with a carton of blueberries that you forgot you had? You have to use ’em up or they’ll expire! So what do you do? You make blueberry… something.
For this recipe, you don’t need much in addition to the berries. Nothing fancy is required, just your standard baking ingredients like eggs, vanilla, and oil. Here’s a complete list of what you’ll need!
- Coconut oil (melted & cooled)
- Lemon juice
- Arrowroot starch (can use corn starch if not paleo)
- Coconut flour
- Baking soda
- Blueberries (coated in arrowroot starch so they don’t sink into the batter)
Tools used to make paleo muffins
To bring lemon blueberry cakes (yes, cakes… aren’t muffins miniature cakes?) to life, you’ll need a number of kitchen tools. Here’s what you should gather before you begin!
- Muffin tin
- Muffin liners
- Nonstick spray
- Large mixing bowl
- Small mixing bowl
- Stirring utensil
- Cheese grater (for lemon zest)
For measuring, you’ll need these sizes: 1/8 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make paleo lemon blueberry muffins
If you’ve ever baked anything in your life, this recipe will be a breeze because making healthy blueberry muffins isn’t difficult in the slightest. Simply mix all of the ingredients and bake. It’s basically one of the easiest muffin recipes ever, if I do say so myself!
To start, preheat the oven to 350F and prepare a muffin tin with liners and nonstick spray. Alternatively, you can use silicone molds.
Then, in a small bowl, combine the arrowroot powder, coconut flour, baking soda, and salt.
Mix the dry and wet ingredients together by whisking the dry into the wet. Do not over mix.
Finally, fold in the blueberries and then scoop the batter into the liners.
Bake for 24-26 minutes, or until a toothpick comes out clean.
Muffin substitution options
When it comes time to make this recipe, here are some ingredient swaps that you can use if you’re missing an item or prefer something else.
- Eggs: If egg-free, try using applesauce instead. You’ll need 1 cup for this recipe.
- Honey: If you’re not a honey person, you can use molasses or maple syrup! Both are great all-natural options that won’t dump unnecessary refined sugar into your recipe.
- Coconut oil: Any similar high-fat oil will work.
- Arrowroot starch: If not following a gluten-free diet, you can use corn starch.
- Blueberries: Here’s the fun part. You can use any type of berry! Strawberries, raspberries, and even blackberries will work alongside the lemon in this recipe. It’s the perfect combo of sweet and tart, no matter what you choose!
Storing lemon blueberry muffins
Paleo lemon blueberry muffins can be kept either in the refrigerator or on the counter. Either way, keep them sealed in an airtight container or freezer bag to keep air out and freshness in.
Enjoy within one week for the most flavor and the best consistency!
More blueberry and lemon recipes
Are you team blueberry or team lemon? Well, with so many different dessert options on both sides, you don’t have to choose… just make one of each! Of course, you can always make a double batch of these lemon blueberry muffins for both flavors in one.
- 4 eggs, room temperature
- 1/4 cup honey
- 1 tsp vanilla
- 1/4 cup coconut oil, melted + cooled
- 2 Tbsp lemon juice
- Zest of 1 lemon
- 1/4 cup arrowroot starch (can use corn starch if not paleo)
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup blueberries (coated in arrowroot starch so they don’t sink in batter)
- Preheat oven to 350F and prepare muffin tin, I used silicone molds.
- In a large bowl, whisk together eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.
- In a small bowl, combine arrowroot powder, coconut flour, baking soda, and salt
- Whisk dry into wet. Do not over-mix.
- Fold in blueberries and scoop into liners.
- Bake for 24-26 minutes or until toothpick comes out clean.
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