These Lemon Muffins are a healthy one-bowl muffin recipe made with fresh lemon juice and lemon zest with a bright and creamy glaze. Soft, light fluffy and perfect for weekend mornings! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
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Fluffy Gluten-Free Lemon Muffins
Looking for a healthy and delicious muffin recipe? These delicious Lemon Muffins are soft, fluffy, and they have tons of fresh lemon flavor in them. Our family loves any sort of lemon-flavored baked good, but these moist lemon muffins take the cake!
They’re easy to make in just one bowl and made with wholesome ingredients! This recipe includes a simple 3-ingredient lemon glaze that tops everything off. We personally love the sweetness and extra zest that the glaze provides, but the plain muffins are amazing too.
You really can’t go wrong with this easy breakfast or dessert idea for spring, summer or any time you’re craving lemon! These muffins are also completely grain-free, gluten-free, dairy-free, refined sugar-free, paleo friendly with low carb and keto sweetener options.
What You’ll Need
The ingredient list is wholesome and the perfect combination to give you the fluffiest lemon blueberry muffins. Here’s what you need:
- Eggs: Bring 4 large eggs to room temperature.
- Maple syrup: You can also sub with coconut nectar blossom syrup or agave syrup. For low carb or keto, sub with your preferred liquid sweetener such as Lakanto Sugar-free maple syrup or yacon syrup.
- Granulated Maple Sugar: Granulated maple syrup is our favorite unrefined sugar that mimics the taste and texture of regular cane sugar. For keto lemon poppyseed muffins, sub with granulated monk fruit sweetener. You can also use coconut sugar, but the color will be darker.
- Coconut Oil: We use melted and cooled refined coconut oil to avoid any added coconut flavor. You can also sub with any neutral tasting oil or melted and cooled unsalted ghee/butter (if not dairy-free). You’ll need a little extra for greasing the muffin tin.
- Lemon Juice & Zest: You’ll need about 3 tablespoons of fresh lemon juice and 1/3 tablespoon of zest.
- Pure Vanilla Extract: Just a pinch to make these muffins extra delicious.
- Baking Powder: will help your muffins rise sky-high! Be sure to use a grain-free baking powder to keep these paleo, as needed.
- Superfine Almond Flour + Tapioca flour: this combination of grain-free flours mimic the taste and texture of all purpose flour. The tapioca flour gives these gluten-free muffins that soft and fluffy texture. You can also with arrowroot starch.
- Poppyseeds: 2-3 tablespoons for a nice crunch. Omit if you’re not a fan of the lemon poppseed combo.
- Fine Sea Salt: Just a pinch!
For the Creamy Glaze – Two Options
1st choice (paleo friendly):
- Coconut butter:Melted.
- Maple Syrup: You can substitute with Lakanto sugar-free maple syrup, if desired.
- Lemon + Lemon Zest
2nd choice:
- Powdered monk fruit sweetener: Or powdered sugar / sweetener of choice.
- Lemon juice
- Water: to thin out the glaze to desired consistency
How to Make Lemon Muffins
These fluffy muffins are made in a snap with only 20 minutes of bake time! Here’s how to prepare the muffins and the glaze:
- Prep for Baking: Preheat the oven to 400°F. Lightly grease 10 muffin-cups in a muffin pan with coconut oil or avocado oil or line with 10 PARCHMENT PAPER liners.
- Combine Wet Ingredients: In a medium-sized bowl, beat the eggs with coconut nectar syrup and maple sugar until light and fluffy. Add the coconut oil, lemon juice, lemon zest and vanilla, and whisk until smooth and combined.
- Sift in Dry Ingredients: Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, tapioca flour and salt. Add the poppyseeds, if using and stir until well combined with no lumps.
- Fill Muffin Tin: Divide evenly among 10 muffin cups, filling about 3/4 full.
- Bake & Let Cool: Bake at 400F for 5 minutes, then lower the temperature to 350F (leaving the muffin pan in the oven undistubered). Bake at 350F for another 12-13 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.
- Make the optional glaze: Mix together the ingredients for the glaze and drizzle it over the cooled muffins.
Tips for Success
You’re going to love how quickly and easily these muffins come together. Check out these helpful tips for how to make the best lemon muffins:
- Grease Muffin Tin: Remember to lightly grease your muffin tin before pouring in the batter, otherwise your muffins will stick to the pan! I like to do this when I preheat the oven so I don’t forget. Or line with parchment paper liners. Do not use regular muffin liners.
- Sift Dry Ingredients: Be sure to add the dry ingredients to the wet ingredient mixture through a mesh sieve. This will prevent clumps of flour or baking soda from making their way into your muffins.
- Check Doneness with a Toothpick: To avoid over- or under-baking your muffins, insert a toothpick into the center of one to check for doneness. The toothpick should come out clean and the muffin tops should be
Serving Suggestions
Not sure what to pair with these moist gluten-free lemon muffins? We like to serve ours in the following ways.
- Pair with a cup of hot cocoa or tea: A muffin as moist and fluffy as this one deserves a nice cup of hot chocolate or matcha latte!
- Pair with Fruit: It’s no secret that lemon goes great with other fruits. That’s why we love eating these muffins with a side of fresh berry salad!
How to Store Lemon Muffins
These muffins can be stored at room temperature for 3-5 days. Just keep them in an airtight container. Placing a small, dampened piece of paper towel in the container with your muffins is a great way to keep them moist.
Can I Freeze These?
Yes, these paleo lemon muffins are freezer friendly! Freeze them in an airtight, freezer-safe container for up to 3 months and thaw them overnight in the fridge before enjoying. If you’re planning on freezing your muffins, hold off on making the glaze until you serve them, if possible.
More Lemon recipes:
We have plenty of go-to gluten free recipes to be discovered! Be sure to check out these ones next.
- Gluten-Free Lemon Cake
- Lemon Poppy Seed Loaf
- Healthy Lemon Poppyseed Muffins
- Easy Lemon Mug Cake
- Lemon Protein Balls
These Lemon Muffins are a healthy one-bowl muffin recipe made with fresh lemon juice and lemon zest with a bright and creamy glaze. Soft, light fluffy and perfect for weekend mornings! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
- 4 large eggs , room temperature
- 3 tbs maple syrup , or sub with preferred sticky liquid sweetener. For low carb, we like Lakanto sugar-free maple syrup or yacon syrup.
- 3 tbsp granulated maple sugar , can also use coconut sugar but the color will be darker. For low carb sub with granulated monk fruit sweetener or preferred granular sweetener
- 1/3 cup melted & cooled refined coconut oil . can also sub with vegan butter, unsalted ghee or butter if not dairy-free
- 1/4 cup lemon juice , fresh - about 2 small/medium lemons
- 1/3 tbsp lemon zest , about 2 small lemons
- 1/2 tsp vanilla extract
- 1 tsp baking powder , Be sure to use a grain-free baking powder to keep these paleo, as needed.
- 2 cups superfine almond flour
- 1/3 cup tapioca flour , can also sub with arrowroot starch or 2-3 tablespoons coconut flour for low carb
- 1/8 tsp fine sea salt
- 2-3 tbs poppyseeds , optional. Omit if you're not a fan of poppseeds.
- 1/3 cup melted coconut butter (manna)
- 1 tsp maple syrup or Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
- 2/3 cup powdered monk fruit sweetener , or powdered sweetener of choice
- 2/3 tbsp fresh lemon juice
- 1 tbsp water , or more as needed to thin out the glaze to desired consistency
Preheat the oven to 400°F. Lightly grease 10 muffin-cups in a muffin pan with coconut oil or avocado oil spray or line with 10 parchment paper muffin liners.
In a large mixing bowl, whisk together the eggs with maple syrup and sugar until light and fluffy. Add the melted coconut oil, lemon juice, lemon zest and vanilla then whisk until smooth and combined.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds (if using) and stir until well combined with no lumps.
Divide evenly among 10 muffin cups, filling about 3/4 full.
Bake at 400F for 5 minutes, then lower the temperature to 350F (leaving the muffin pan in the oven undisturbed). Bake at 350F for another 12-13 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.
Mix together the ingredients for the glaze and drizzle over the cooled muffins
Recipe Video
How to Store
These muffins can be stored at room temperature for 3-5 days. Just keep them in an airtight container. Placing a small, dampened piece of paper towel in the container with your muffins is a great way to keep them moist.
How to Freeze
Freeze them in an airtight, freezer-safe container for up to 3 months and thaw them overnight in the fridge before enjoying. If you're planning on freezing your muffins, hold off on making the glaze until you serve them, if possible.
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