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Paleo Blueberry Lemon Muffins

Rated as 4 out of 5 Stars
44

"My initial comment about my paleo blueberry lemon muffins is OMG paleo muffins! These were so amazing that I immediately made a second batch. You have to try these today!"
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Ingredients

1 h 10 m servings 279
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. Whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. Sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. Mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. Scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.
  4. Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.

Footnotes

  • Cook's Notes:
  • Butter or ghee can be used in place of the melted coconut oil in the muffins.
  • Maple syrup can be used in place of coconut sugar, if desired.

Nutrition Facts


Per Serving: 279 calories; 18.4 25.1 8 46 196 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

For a flourless muffin, they were pretty good. The texture was more like a cornmeal muffin, and I wished for more of a lemony flavor. The brown color is from the almond flour and the coconut s...

Most helpful critical review

I didn't care for this recipe. Followed recipe as it. Too oily. All of the blueberries dyed the bottom of the muffins blue, which in and of itself is not a bad thing, but the bottoms were just...

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For a flourless muffin, they were pretty good. The texture was more like a cornmeal muffin, and I wished for more of a lemony flavor. The brown color is from the almond flour and the coconut s...

I didn't care for this recipe. Followed recipe as it. Too oily. All of the blueberries dyed the bottom of the muffins blue, which in and of itself is not a bad thing, but the bottoms were just...

These are delish! I went hunting for a lemon muffin and this pulled up!! so glad that it did, it is a keeper! I made these with flax eggs -bc I ran out of eggs- (Flax egg is 1 Tablespoon flax to...

I liked these, but after reading reviews I did cut the oil in 1/2 and they turned out great texture wise. I am not sure if my lemon extract went bad (if it even can) or if it's just a bad brand...

Very nice flavor but it's very oily from all the coconut plus if you look at the nutritional information it's very very high in cholesterol and saturated fats which in itself isn't very good fo...

I didn't make the glaze for the muffins; they were delicious with out it. I will make it again.

These were amazing! I added more blueberries but didn't change anything else. They don't even need the icing just a drizzle of honey will do. Love it love it!!!!

this tastes good. I sweetened with 1/2 tsp stevia extract to make it lower carb and made a glaze with a couple Tbsp each butter and cream cheese and lemon juice sweetened with 1/2 tsp stevia. On...

Wow! Yummy! I made a few changes based on my pantry and on other reviewers' suggestions. I used 1/3 c butter instead of coconut oil and about 1/3 c brown sugar instead of coconut sugar. I added ...