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Home By Meal Breakfast

Paleo Lemon Blueberry Muffins

★★★★★ 9 Reviews Recipe Print
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By: Erin7/25/20

This post may contain affiliate links. Please read my disclosure policy.

paleo lemon blueberry muffins
paleo lemon blueberry muffins

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.

paleo lemon blueberry muffins

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!

paleo lemon blueberry muffins

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!

  • Eggs
  • Honey
  • Vanilla
  • Coconut oil (melted & cooled)
  • Lemon juice
  • Lemon
  • Arrowroot starch (can use corn starch if not paleo)
  • Coconut flour
  • Baking soda
  • Salt
  • 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.

blueberries in batter

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.

In a large bowl, whisk together the eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.

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!
paleo lemon blueberry muffins

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.

  • Blueberry Banana Muffins
  • Blueberry Cobbler
  • Lemon Cookies (Gluten-Free)
  • Lemon Bars (Gluten-Free)
paleo lemon blueberry muffins
★★★★★ 4.8 from 9 reviews

Paleo Lemon Blueberry Muffins

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.

Prep: 15Cook: 25Total: 40 minutes
Yield 10–12 muffins 1x
Print Pin it Rate

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350F and prepare muffin tin, I used silicone molds.
  2. In a large bowl, whisk together eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.
  3. In a small bowl, combine arrowroot powder, coconut flour, baking soda, and salt
  4. Whisk dry into wet. Do not over-mix.
  5. Fold in blueberries and scoop into liners.
  6. Bake for 24-26 minutes or until toothpick comes out clean.
Author: Erin Lives WholeCategory: breakfast, gluten-freeMethod: bakeCuisine: AmericanDiet: Gluten Free
paleo lemon blueberry muffins

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lauren says

    Posted on 12/4 at 3:43 pm

    Easy and super yummy! Loved these

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:15 pm

      Hi Lauren, so glad you loved them!!

      Reply
  2. Aziza says

    Posted on 10/27 at 8:42 pm

    Oh my goodness! These were sooo delish! Thank you so much for the recipe! It will go on my rotation! I absolutely love your recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/28 at 12:02 pm

      Hi Aziza, so glad you loved them so much! 🙂

      Reply
      • Aziza says

        Posted on 10/28 at 2:40 pm

        They’re so hard to resist! I have to stop myself from eating all of them in one go! lol

        ★★★★★

      • Erin says

        Posted on 10/30 at 1:55 pm

        Hi Aziza, so happy you loved them! 🙂

  3. Aimee says

    Posted on 1/13 at 6:31 pm

    Hi Erin! Could I use almond flour in place of coconut flour?

    Reply
    • Erin says

      Posted on 1/13 at 10:53 pm

      Hi Aimee, that should work! Just double check the ratio first in case it isn’t 1:1. Let me know how they come out!!

      Reply
  4. Ashley says

    Posted on 7/19 at 2:25 pm

    Oh, Wow!! These taste as good as they smell as they smell divine!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:38 pm

      Hi Ashley, so happy you liked them!

      Reply
  5. Keesha says

    Posted on 4/19 at 1:19 pm

    Yum! Great recipe 🙂 I added coconut to mine.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/19 at 5:13 pm

      Hi Keesha, so glad you liked them and great choice!

      Reply
  6. Lauren Hardin says

    Posted on 1/16 at 3:22 pm

    so good! light and refreshing and a great way to use up some lemons off the tree

    ★★★★★

    Reply
    • Erin says

      Posted on 1/17 at 1:23 pm

      Hi Lauren, so glad you liked them!!

      Reply
  7. Amy Ronick says

    Posted on 11/24 at 9:20 pm

    These are a favorite in our house. We eat them for breakfast or a snack. So light and DELICIOUS!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/24 at 11:17 pm

      Hi Amy, I am so happy that everyone enjoyed them!

      Reply
  8. Raquel Sosnick says

    Posted on 11/17 at 2:23 pm

    These were tasty and made the kitchen smell amazing! But my muffins stuck to the liners and I lost a lot that way. Also mine came out darker and with a flat top, not sure why. Ps new website is amazing! Congrats on your hard work

    ★★★

    Reply
    • Erin says

      Posted on 11/20 at 9:16 pm

      Hi Raquel, I always always always spray my liners! Sorry for not clarifying but be sure to do that next time. Thank you so much for your kind words about my site! 🙂

      Reply
  9. Abby says

    Posted on 11/15 at 8:52 am

    LOVE these muffins!

    Reply
    • Erin says

      Posted on 11/16 at 2:13 pm

      Hi Abby, I am so glad you enjoyed them!

      Reply
  10. Olivia Porcello says

    Posted on 10/7 at 6:58 pm

    such a great summery treat!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/9 at 11:49 am

      Hi Olivia, so glad you enjoyed them!

      Reply
  11. Brittany says

    Posted on 8/4 at 3:04 pm

    Hello,

    These look delicious. Do you have the nutrition information for them?

    Reply
    • Erin says

      Posted on 8/4 at 8:00 pm

      Hi Brittany, thanks for the kind words! I’m working on updating all of my posts to have nutritional information, but for now, you can use an online calculator.

      Reply
  12. Meaghan says

    Posted on 7/20 at 10:28 pm

    This turned out soooo good!!!

    Reply
    • Erin says

      Posted on 8/2 at 8:00 pm

      Hi Meaghan, so happy your liked the muffins! 🙂

      Reply
  13. Terri says

    Posted on 1/31 at 2:08 pm

    Could you sub tapioca flour for arrowroot?

    Reply
    • Ema says

      Posted on 8/5 at 8:10 am

      I do and it always works!

      Reply
      • Erin says

        Posted on 8/5 at 1:35 pm

        Hi Ema and Terri, yes, you can always use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! 

  14. Kelly Makela says

    Posted on 2/17 at 5:12 pm

    would applesauce be a good replacement for coconut oil?

    Reply
    • Erin says

      Posted on 2/17 at 6:35 pm

      I’ve never tried it – but you definitely could!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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