These Blueberry Lemon 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.
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.