These healthy Lemon Blueberry Muffins are soft, light fluffy and perfect for spring! An easy one-bowl muffin recipe made with fresh lemon juice and lemon zest with fresh or frozen blueberries. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
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Updated February 2023
Fluffy Gluten-Free Lemon Blueberry Muffins
Looking for a healthy muffin recipe for spring and summer? These delicious Lemon Blueberry Muffins are soft, fluffy and bursting with citrus and sweet blueberries.
They’re easy to make in just one bowl and you can use fresh or frozen blueberries making them perfect for any time of year! Made with wholesome ingredients so you can feel good having one for breakfast or dessert! 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:
For the Blueberry Lemon Muffins
- Large Eggs: Bring 4 eggs to room temperature.
- Coconut nectar syrup: our favorite paleo and vegan liquid sweetener to mimic the taste of honey. Made from the sap of the flowers of the coconut palm. If you don’t have coconut syrup, you can also sub with maple 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.
- Fine Sea Salt: Just a pinch!
- Blueberries: you can use fresh blueberries or frozen blueberries (unthawed) in this healthy muffin recipe.
How to Make Lemon Blueberry Muffins
These blueberry 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. Stir until well combined with no lumps.
- Fill Muffin Tin: Fill 10 muffin cups only 1/4 full with the muffin batter. Add 4 blueberries in each cup. Fill the remaining muffin cups up to 3/4 full. Add the remaining blueberries dividing evenly into each muffin cup. This method prevents the blueberries from sinking and bleeding. Alternatively, if you would rather just mix the blueberries into the batter, you can do so as well and just fill each muffin cup 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
We love how quickly and easily these muffins come together. Check out my helpful tips for how to finesse them!
- Grease Muffin Tin: Remember to lightly grease your muffin tin before pouring in the batter, otherwise your muffins will stick to the pan! We like to do this when we preheat the oven so we 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.
- Layer the batter: Be sure to fill your muffin cup with 1/4 cup muffin batter and then add the blueberries followed by more batter then finally with the remaining blueberries. This method prevents the blueberries from sinking and bleeding.
- 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 lemon blueberry muffins? We like to serve ours in the following ways.
- Pair with a cup of hot cocao or tea: A muffin as moist and fluffy as this one deserves a nice cup of hot chocolate or matcha latte!
- Serve with Bacon: If you’re enjoying one of these muffins for breakfast, we recommend serving it with a quick savory breakfast side like bacon! Whether you make your bacon in the oven or the air fryer, it’ll taste amazing alongside a sweet and tangy lemon muffin.
- 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 Blueberry 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 blueberry 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 Gluten-Free 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 Poppyseed Muffins
- Low-Carb Green Bean Casserole
- Keto Carrot Cake
- Tahini Cookies
These Lemon Blueberry Muffins are soft, light fluffy and perfect for spring! A healthy one-bowl muffin recipe that is easy to make with fresh lemon juice and lemon zest with fresh or frozen blueberries. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
- 4 large eggs , room temperature
- 3 tbs coconut nectar syrup , or sub with maple syrup. For low carb, use Lakanto sugar-free maple syrup, yacon syrup or preferred liquid sweetener.
- 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 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 1/4 cup coconut flour for low carb
- 1/8 tsp fine sea salt
- 1 cup fresh blueberries or frozen unthawed blueberries
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.
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.
Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, tapioca flour and salt. Stir until well combined with no lumps.
Fill 10 muffin cups only 1/4 full with the muffin batter. Add 4 blueberries in each cup. Fill the remaining muffin cups up to 3/4 full. Add the remaining blueberries dividing evenly into each muffin cup. This method prevents the blueberries from sinking and bleeding.
Alternatively, if you would rather just mix the blueberries into the batter, you can do so as well and just fill each muffin cup 3/4 full.
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.
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 these muffins 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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