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.

Prep: 15Cook: 25Total: 40 minutes
Yield 10-12 muffins 1x


  • 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)


  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