Lemon Blueberry Muffins
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.
Ingredients
For the Muffins
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
Recipe Notes
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.