Lemon-Blueberry Paleo Muffins Recipe

It’s mid August and even though I live in Arizona I know the summer berries are quickly coming to an end at our local farmers market…

I came across some beautiful blueberries last weekend, and knew it was muffin time.

You’ll see I added some lemon to brighten up the flavor of these blueberry muffins.

There’s also a little lemon sugar sprinkle on the muffin tops that I made with lemon juice and coconut sugar. Not necessary I know, but I just like finishing off a muffin or cupcake with a little something extra. In this case it kinda makes the muffin. A little extra lemony-sweet flavor to mingle with the earthy blueberry taste. 

This lemon-blueberry muffin recipe was a big hit at our house.

Fresh, light, and one last sunny bite of summer before fall arrives :)

Hope you enjoy these as much as we did!

Lemon-Blueberry Paleo Muffins Recipe

Lemon-Blueberry Paleo Muffins Recipe


    Muffins Mix:
  • 2 cups of almond flour
  • 1 tbs. of coconut flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of cinnamon
  • Pinch of salt
  • Juice and zest of 1 lemon
  • 3 eggs, whisked
  • 1/3 cup raw honey
  • 1/3 cup coconut milk, full-fat
  • 1/3 cup coconut oil
  • 1 tsp. of vanilla
  • 1/2 cup of fresh whole blueberries
  • Sweet Lemon Sprinkles:
  • 2 tbs. of coconut sugar
  • 1/2 tsp. of lemon juice


    Muffins Batter & Baking Instructions:
  1. Pre-heat oven to 350-degrees F
  2. In a medium bowl, mix together wet ingredients
  3. In a small bowl, mix dry ingredients
  4. Next pour dry ingredients into wet ingredients, and mix
  5. Gently fold in blueberries
  6. Fill muffin cups (paper or silicone) 2/3 of the way full
  7. Bake 15 to 20 minutes (Test doneness by inserting a toothpick toward the end of baking. If the toothpick comes out clean, the muffins are done)
  8. Remove from oven and allow to cool before applying sprinkles
  9. Lemon Sprinkles Instructions:
  10. Lightly toss lemon sprinkles ingredients (above) together
  11. Take a spoon, and sprinkle mixture on top of muffins and let topping air-dry

24 replies
  1. Debra
    Debra says:

    I made these and they taste great! I used thawed “frozen” blueberries though and they fell apart a bit. Probably need to stick to fresh. :-)

  2. Sandy
    Sandy says:

    Sorry if this has been mentioned already but do these muffins need to be stored in the fridge? I’m looking for paleo snacks that I can make for my husband when he goes off to his cycling winter training camp. Not sure if he’ll have a fridge at his disposal.

    • Trina
      Trina says:

      I’m sure they could be made with coconut flour, but since I haven’t created a recipe using it, I wouldn’t be able to tell you the conversions. Walnut flour would be a good alternative as it is very similar.

  3. Erin
    Erin says:

    These are delicious! I didnt have fresh blueberries on hand so I used fresh raspberries and also skipped the lemon topping. The entire batch was gobbled up by even non paleo eaters. I am already planning on making another batch. These are the best paleo muffins I’ve made. This recipe is definitely a keeper! Thank you!

  4. Erin J.
    Erin J. says:

    These are amazing! I have been looking and looking for a decent lemon muffin recipe and this is excellent! I added twice the lemon and my topping didn’t turn out as pretty. But it gave it an extra lemoney kick. Thank you.

    • Trina B
      Trina B says:

      Thank you Erin! I really like this recipe too! Lemons are in season here in Az so these will be on my list to make this weekend. :) thanks for trying the recipe. So glad you enjoyed them!

    • Trina B
      Trina B says:

      Hi Jenna…thanks for your comment! These are really good I think. As far as calories go, I just don’t know to be honest. We don’t count calories…I just make sure only natural, gluten-free, and non processed stuff goes into my recipes…and for treats like these, I enjoy them in moderation. :)


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