Light, sweet, moist and tender lemon blueberry muffins that are completely Paleo and nut free. They’re made with a blend of coconut and tapioca flour for a healthy breakfast or snack! Gluten free, dairy free, kid-approved and easy.
Three has become the magic number for me lately, at least when baking is involved. I feel like a broken record each time I tell you that I tested something 3 times to have 100% faith that the recipe works (and hey it could be worse – 3 is way better than 10 – I shudder at the thought!)
So luckily, the third-time’s-the-charm phenomenon is exactly what happened with these lemon blueberry muffins. I’m certain now that you’ll love them – Paleo or not, these are quite the tasty little breakfast treats, it’s confirmed!
My goal with these muffins was to keep them completely nut free, with coconut flour as the “main” flour. I can’t tell you how many times I’ve tried to bake something with just coconut flour and ultimately wound up disappointed. Chalky, or crumbly, or just plain odd in texture, I’m not sure I’ve made even one recipe I liked where it stands alone.
That said, coconut flour is awesome when it has the support of a “friend”, in my opinion, I like to pair it up with tapioca flour quite often with great success! Aside from being nut free, both coconut and tapioca flours are relatively lower in cost than other paleo friendly flours, so I try to use them whenever I can. Believe me, I LOVE almond flour, but, as you probably know already it’s not at all wallet friendly! Pick and choose, pick and choose our almond-flour moments 🙂
But, rewinding to that first try with these muffins. I honestly have NO CLUE what I was thinking. Do you ever try something new (doesn’t have to be baking!) sort of knowing it’s stupid but feel compelled to do it anyway? The measurements themselves that I used weren’t that off, though I did use less coconut flour than I should have. The real problem came when I though using “almost thawed” and not-all-that-well-drained frozen blueberries and wound up with a soggy mess.
Tip – if you absolutely MUST use frozen blueberries, definitely make sure they’re completely thawed and drained. Especially in a paleo recipe with coconut flour, because paleo baking can be that much less forgiving!
The second stupid thing I did also involves the blueberries. I must have had a blueberry mind block when I made these – I just don’t get it. I decided to not actually mix the blueberries into the batter, but rather just sprinkled them on top. I don’t know what I was thinking – maybe recipe burnout? Anyway, the muffin tasted great but the blueberries were only on top – duh – and it wasn’t working for me.
Third time, I just mixed the darned fresh blueberries into the batter before baking like any normal person who’s ever baked anything, ever, would do without thinking. And YAY! They were great. And yes, we had two batches to kill and everything disappeared within 2 days. The kids and Adam loved them! And I re-learned coconut flour baking 101. And, blueberry baking 101, apparently. So silly.
Anyway, are you guys ready to bake these Lemon Blueberry Muffins?! Let’s go!
Lemon Blueberry Muffins {Paleo & Nut Free}
Lemon Blueberry Muffins {Paleo & Nut Free}
Ingredients
- 4 eggs
- 1/2 cup full fat coconut milk from a can - it helps to blend first before adding
- 6 tbsp raw honey
- 1/4 cup fresh lemon juice
- Zest of 1 small/med lemon
- 3 tbsp coconut oil melted and cooled
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/8 tsp salt
- 3/4 cup fresh blueberries*
Instructions
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Preheat your oven to 350 degrees F and prepare a 12 cup muffin pan by lining with muffin liners (I love these!)
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In a large bowl using an electric hand mixer, blend together the eggs, coconut milk, honey, lemon juice, zest, vanilla and coconut oil.
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In a second bowl, combined the coconut and tapioca flours, baking soda and salt. Slowly add this mixture to the wet ingredients, blending on low speed until just combined.
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The batter will be thick, this is normal for coconut flour recipes! Lastly, gently fold the blueberries into the batter. Using a large spoon, fill each lined muffin cup 3/4 of the way up. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of one comes out clean.
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Allow to cool in the pan a couple of minutes, then remove each muffin (still in the liner) and allow to cool completely on wire racks. Enjoy! Store leftovers in the refrigerator for 3-4 days or freeze for later use.
Recipe Notes
*If you only have frozen, thaw and drain well prior to adding.
Recommended Products to make my Lemon Blueberry Muffins:
Want more delicious Paleo and nut free muffins and breads? Try one of these!
Banana Blueberry Breakfast Bread
Chocolate Chocolate Chip Banana Muffins
Tell Me!
Do you prefer baking with coconut flour or almond flour, or a combo?
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Yum! I’m looking for the nutritional facts about these muffins. Do you have that info available?
I’m always looking for alternative healthy treats. This grabbed my attention because my daughter in law is expecting,and she has nut allergies. I’ve made them “3” times ..about to set up another batch. This combo of tapioca and coconut flour makes the perfect texture and the lemon /blueberry is certainly a winning pair.Thank you for doing the work,testing ,and sharing..