Name: Lemon Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 1/4 tsp salt; 1/2 tsp baking soda; 4 eggs; 1 tsp vanilla extract; 1/4 cup honey; 1/3 cup melted coconut oil or butter; 1/4 cup lemon juice; 2 tbsp lemon zest; 1 1/4 cups blueberries

Bright, tangy, and bursting with juicy berries, Lemon Blueberry Muffins are the kind of treat that makes you eagerly look forward to breakfast or snack time. These delightful muffins are paleo-friendly, grain-free, and naturally sweetened, but you’d never guess it from their moist crumb and fresh-from-the-bakery taste. Whether you’re whipping up a quick grab-and-go breakfast or longing for a healthy afternoon pick-me-up, these muffins are a happy marriage of zesty citrus and plump blueberries in every bite.

Lemon Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

What I adore about these Lemon Blueberry Muffins is how each ingredient plays a vital part in building flavor, texture, and nutrition, all while keeping things simple. From the citrusy zing of fresh lemons to the richness of almond flour, every item in this recipe brings its own unique magic.

Eggs: The backbone for structure and moistness, making these muffins light but satisfying.
Vanilla extract: Adds warm, comforting undertones that beautifully round out the flavors.
Honey: A natural sweetener that gives just the right touch of sweetness without overpowering the lemon or blueberry flavors.
Melted coconut oil or butter: Lends richness and helps achieve a tender crumb; coconut oil keeps them dairy-free.
Lemon juice: Packs a fresh, zesty punch that defines these muffins from the very first bite.
Lemon zest: Intensifies the lemony aroma and flavor, giving the muffins character and a sunny hue.
Salt: A pinch brings the flavors together and balances the sweetness.
Baking soda: Your trusty leavening agent, ensuring the muffins rise perfectly fluffy every time.
Almond flour: A paleo staple, almond flour gives a moist, hearty texture and subtle nutty flavor.
Coconut flour: Just a little bit adds structure and absorbs moisture for muffins that are never soggy.
Blueberries: Star of the show! Use fresh or frozen for sweet, juicy bursts in every bite.

How to Make Lemon Blueberry Muffins

Step 1: Preheat and Prepare

Heat your oven to 175°C (350°F), and line a muffin tray with paper liners. This step ensures your muffins won’t stick, plus it makes cleanup a breeze. While the oven gets nice and toasty, melt your coconut oil or butter and assemble your ingredients for easy mixing.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, vanilla extract, melted coconut oil (or butter), honey, and fresh lemon juice. Take a moment here to really blend them well; this is where the muffins get their signature moistness and vibrant citrus undertone.

Step 3: Add Dry Ingredients

Add your almond flour, coconut flour, baking soda, salt, and freshly grated lemon zest to the wet mixture. Stir gently on low speed or with a spatula just until combined. Be careful not to overmix; keeping the batter a little lumpy helps the Lemon Blueberry Muffins stay tender.

Step 4: Fold in the Blueberries

Gently fold the blueberries into your batter. If you’re using frozen berries, toss them with a teaspoon of coconut flour beforehand to prevent the color from running and turning your batter purple. Make sure every muffin gets plenty of those sweet blueberry pockets!

Step 5: Fill and Bake

Spoon the batter into your lined muffin cups, filling each about three-quarters full. Pop the tray into your preheated oven and bake for around 25 minutes, or until a toothpick inserted in the center comes out clean and the tops look beautifully golden. Let them cool in the tray for a few minutes before moving to a rack.

How to Serve Lemon Blueberry Muffins

Garnishes

A sprinkle of extra lemon zest on top just before serving adds a pop of color and boosts that lemony aroma. If you want to go fancy, try a light dusting of powdered coconut sugar or a drizzle of warm honey for a bakery-style finish.

Side Dishes

These muffins pair wonderfully with a bowl of Greek yogurt and a handful of fresh berries, or serve them alongside a hot cup of herbal tea or coffee. For a brunch spread, add a small fruit salad or crispy bacon for savory balance.

Creative Ways to Present

For a fun twist, serve Lemon Blueberry Muffins in a lined basket alongside mini jars of homemade lemon curd or blueberry jam. You can also slice them in half and top with coconut cream for a sweet, impressive dessert at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once your Lemon Blueberry Muffins have cooled completely, store them in an airtight container in the fridge. They’ll stay fresh, moist, and delicious for up to four days, making them a perfect make-ahead breakfast.

Freezing

To freeze, wrap each muffin individually in plastic wrap and layer them in a freezer-safe bag or container. Lemon Blueberry Muffins freeze well for up to two months, and you can grab one whenever you need a quick, healthy snack.

Reheating

For that just-baked taste, pop a muffin in the microwave for 10-15 seconds if refrigerated, or 20-30 seconds if frozen. Alternatively, reheat in a 150°C (300°F) oven for about 7 minutes. They’ll taste fresh and delicious!

FAQs

Can I use frozen blueberries for Lemon Blueberry Muffins?

Absolutely! Frozen blueberries work beautifully. Just toss them with a teaspoon of coconut flour before folding into the batter to help prevent excess moisture and color bleeding.

Are Lemon Blueberry Muffins suitable for specific dietary needs?

Yes, this recipe is paleo-friendly, grain-free, dairy-free, and refined sugar-free, making it a great option for various diets and wellness goals.

How do I make the muffins extra lemony?

If you love a strong lemon flavor, simply add a bit more zest or a few extra drops of lemon juice to the batter. You can also finish the baked muffins with more fresh zest for an added citrus punch.

Why did my muffins turn out dense?

Dense muffins often result from overmixing the batter or using too much flour. Be sure to mix just until the ingredients are combined and measure the almond and coconut flours carefully for best results.

Can I substitute almond flour with another flour?

For truly fluffy and moist Lemon Blueberry Muffins, almond flour is best. However, if you have a nut allergy, finely ground sunflower seed flour can sometimes be swapped in, but the texture and flavor will change slightly.

Final Thoughts

With their sunny lemon zing and bursts of sweet blueberries, these Lemon Blueberry Muffins truly brighten any morning or snack break. I can’t recommend them enough; give this recipe a whirl and watch these wholesome, zesty treats disappear from your table in record time!

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Lemon Blueberry Muffins Recipe