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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These were delicious! I didn’t have any lemons, so I used 1/2 tsp lemon extract instead. Plus, my son and I are no sugar, so I put in 10-20 drops of stevia and 3 TBS of homemade applesauce. Will definitely be making again!! Thank you!
That sounds great! Thrilled they worked out for you!
I am completely sugar and sugar substitute free. Do you think I could omit the honey? I saw where someone used apple sauce and Stevia. Maybe I could just sub in apple sauce for the consistency?
Can you freeze these?
Yes I think that would be fine 🙂
Just wondering what a substitution might be for coconut milk! Tree nut allergy here so I can’t have coconut milk, coconut oil etc.
I don’t think this is the right recipe fro you then, since it contains coconut flour too! Sorry!
If i use lemon essencial oil do I need to replace the liquid amount of the lemon juice with something else that is liquid
Yes, also the lemon acts as an acid to help the rise with the baking soda, so perhaps raw apple cider vinegar or something of that nature 🙂
I was so excited to see a recipe that did not call for almond flour as I can not eat nuts. I get your daily recipes and everything looks so delicious and then I do a disappointed sigh when I see the words “almond flour”.
I am new to gluten free baking and anytime that I bake with coconut flour the results are too soft and mushy. I made these muffins today and though they are very tasty, they are mushy. Any idea what I am doing wrong?
Thank you for any help you can provide. I must bake without gluten, dairy, corn, soy, nuts, and gums. It is a bit overwhelming for this newbie.
Hmm, I’m not sure what’s making these mushy, unless the brand of coconut flour you’re using requires you to use a bit more than the recipe calls for. You also want to make sure your coconut flour is sifted well before measuring to ensure it’s evenly distributed in the batter.
All that said, coconut flour recipes are a lot different in texture than traditional baking recipes, so I’m not sure if the “mushy” is actually normal for coconut flour or not. It’s tough to tell! You might want to try another one of my coconut flour recipes and see if you have the same issue. I would recommend my banana blueberry bread or double chocolate banana bread and see how they go.
This was my first coconut flour bake and it turned out really well! The batter was a bit runny so I added two tablespoons of coconut flour and it thickened up. I also used xylitol instead of honey and cornflour instead of tapioca flour – I’ve never seen this flour in our stores. I loved the taste and texture, thank you.
sounds great!
Are these the mini muffins or the big ones?
Regular size 🙂
Are you able to substitute the coconut oil for a different oil (avocado maybe)?
I haven’t tried it, I’d say melted ghee or grass-fed butter would work, and probably avocado oil 🙂
Hi, I make this recipe on a weekly basis and absolutely love it! Have you ever thought of trying a savory muffin (cheese, peas, carrots, spinach) with this flour combo? I’m trying to find a similar flour combo recipe with Koran of veggies for my toddler!
Not Koran ? Lots of veggies**