Paleo Lemon Blueberry Muffins

  • Author: Erin Lives Whole
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 10-12 muffins 1x


Paleo Lemon Blueberry Muffins perfect for a healthy summertime treat!



  • 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.

  • Category: breakfast, gluten-free

Keywords: paleo, gluten-free, muffins