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!

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Muffins:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool.

  • Mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.

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

279 calories; protein 8g 16% DV; carbohydrates 25.1g 8% DV; fat 18.4g 28% DV; cholesterol 46.5mg 16% DV; sodium 196.2mg 8% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/13/2015
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 sugar. The glaze adds some much-needed moisture and I would like more lemon in the glaze too. Read More
(8)

Most helpful critical review

Rating: 1 stars
07/07/2016
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 a mushy oily mess. Read More
(2)
16 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/13/2015
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 sugar. The glaze adds some much-needed moisture and I would like more lemon in the glaze too. Read More
(8)
Rating: 1 stars
07/06/2016
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 a mushy oily mess. Read More
(2)
Rating: 4 stars
11/19/2015
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 2.5 Tablespoons water- and let congeal for a few minutes.) and kept the rest of the muffin to recipe. I would agree that you can decrease the coconut oil. However even completing the recipe as is my 3 children neighbor and husband all wanted more. We ate the dozen that it made instantly and all saddened to realize these healthy muffins were gone. I did go with a slightly different glaze just because it was easier for me. I think I will be making some more tomorrow... or maybe tonight. 5 stars if decreased coconut oil. Read More
(1)
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Rating: 2 stars
07/30/2017
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 for you. The serving size is more like snack size at this point. Would like to rework this recipe to make it healthier. Read More
Rating: 5 stars
12/21/2019
Not bad at all. Makes WAY too much drizzle. 1/2 or even 1/4 of the amount would be plenty. Read More
Rating: 5 stars
07/26/2017
I didn't make the glaze for the muffins; they were delicious with out it. I will make it again. Read More
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Rating: 5 stars
02/19/2017
Turned out perfect with one small adaptation. Before adding the blueberries the mix seemed a bit too thin so I put in a tbl of ground flaxseed and let it sit for a couple of minutes. Consistency was exactly what I wanted mixed in the blueberries (they didn't sink) and baked. I like the muffins plain my husband liked a powdered sugar/lemon juice drizzle over the top. Regardless - delicious! Read More
Rating: 5 stars
05/15/2017
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!!!! Read More
Rating: 5 stars
01/17/2016
Reduced coconut oil to 3T and ate without icing. 3 kids agree these were yummo. I also added 1T chia seeds. Read More