These healthy gluten free muffins are light, sweet, moist and tender, bursting with juicy blueberries. They taste like cake with a lemony flavor that goes so well with the blueberries you’ll think they came from an artisan bakery. Perfect for a quick breakfast or satisfying snack.
Fresh blueberry muffins are one of the most delicious foods you can eat for breakfast. If they’re healthy and nourishing you’ll love them even more. These muffins are made with wholesome, gluten free, dairy free ingredients but taste light, sweet and lemony. They taste even better than traditional muffins.
Why You’ll Love This Recipe
- Bursting with juicy blueberries
- Deliciously sweet and lemony
- Incredibly fluffy and moist
- Gluten free and dairy free
- A healthy muffin that tastes like cake, even my grandson loves it
- Easy to make
What Are The Health Benefits of Blueberries?
- Rich in antioxidants specifically anthocyanins. Antioxidants create a shield around our cells to help protect them from being damaged by oxidative stress.
- High in soluble fiber. Good for removing bile, reducing cholesterol.
- Helps our body burn fat for fuel. Read Dr Mark Hyman’s post here.
These blueberry muffins are made in one bowl with healthy gluten free baking ingredients like almond flour, tapioca flour, eggs, vanilla, lemon and coconut oil, nothing fancy. They come together quickly and taste like you got them at the bakery! Here’s a complete list of what you’ll need!
- Blueberries, organic or wild
- Eggs, local pastured eggs have the most nutrients
- Maple syrup or honey
- Coconut oil, refined for less coconut taste
- Almond flour, blanched, not almond meal
- Tapioca flour
- Coconut flour
- Lemon juice
- Lemon zest, organic is best
- Baking soda
- Sea salt
Step By Step Instructions
Even if you only bake once in awhile, you’ll find making these healthy blueberry muffins easy and fun. You simply mix the ingredients in 2 separate bowls, combine and bake. No equipment needed, everything is mixed with a fork. Easy, peasy! This is how you do it:
Step 1: Prepare your ingredients: (see photo above)Take eggs out of the refrigerator to warm up. Gently melt coconut oil and set aside to cool. Grate lemon zest and squeeze lemon juice. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 8 liners.
Step 2: In a medium bowl mix together the almond flour, coconut flour, tapioca flour, baking soda and salt. Stir in the blueberries. We stir in the blueberries so they get coated with the flour preventing them from sinking to the bottom of the batter.
Step 4: Add the flour/blueberry mixture to the wet ingredients and mix until evenly combined. Don’t overmix.
Step 5: Fill each lined muffin cup (8) to the top with the batter. Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Expert Tips for Making The Fluffiest Blueberry Muffins
- Use a food scale to weigh the flour in grams for the most accurate measurement. Using measuring cups can add too much flour, yielding dry muffins. Also weigh the coconut oil.
- Have your eggs and flours at room temperature. You’ll get better results.
- Don’t overmix the batter or the muffins can become tough instead of fluffly. Stop mixing as soon as you no longer see streaks of flour.
- Use unbleached muffin liners. They are easier to remove and don’t stick to the muffins as much as the bleached ones.
- Fill each muffin liner to the top to get the biggest, fluffiest muffins.
- Use the muffin wells round the edges of the pan instead of the ones in the middle. The muffins will cook more evenly. (see photo above)
Frequently Asked Questions
Yes, use them straight from the freezer, and don’t thaw them. This helps prevent too much bleeding from the juice.
Coating the blueberries with the flour before mixing it into the batter prevents them from falling to the bottom. This is why we add the blueberries to the flour mixture before combining it with the wet ingredients.
Yes absolutely, butter, ghee or avocado oil would be good. Olive oil will work and will give the muffins a subtle fruity flavor.
Yes! Simply use flax eggs in place of the regular eggs. To make three flax eggs, combine 3 tablespoons ground flaxseed with 6 1/2 tablespoon of water, stir and then let it sit for 5 minutes or so.
Honestly I haven’t tried it but cashew flour is known to be one of the best and closest substitutes for almond flour. If you try it please leave a comment, let us know how it comes out.
Store cooled almond flour blueberry muffins in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. I keep them in the fridge overnight in the summer when it’s really hot and then take them out in the morning to eat throughout the day.
Store muffins in a freezer-safe container for up to 2 months. Thaw at room temperature or reheat in the toaster oven.
Enjoy these Almond Flour Blueberry Muffins all summer long with friends and family. Good food brings people together. They are moist, fluffy, sweet and lemony. I think they taste like cake. They are also super healthy, nutrient-rich, gluten free and dairy free, but nobody would ever guess.
If you like this recipe you may also enjoy these other delicious, almond flour muffins:
- Paleo Zucchini Chocolate Chip Muffins
- Paleo Blueberry Muffins with Coconut Crumb Topping
- Amazing Easy Pumpkin Muffins
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These healthy, gluten free muffins are moist and tender, bursting with juicy blueberries. They are easy to make and have a lemony flavor that tastes like cake.
- 3 pastured eggs, room temperature
- 1/3 cup melted coconut oil 74 grams
- 1/4 cup lemon juice
- 1 1/2 Tablespoons lemon zest
- 1 cup almond flour 112 grams
- 2 Tablespoons coconut flour 15 grams
- 1/4 cup tapioca flour 30 grams
- 1/4 teaspoon sea salt
- 3/4 teaspoon baking soda
- 1 1/4 cups fresh blueberries*
- 1 teaspoon organic vanilla extract
- 1/4 cup maple syrup
- Take eggs out of the refrigerator to warm up.
- Gently melt coconut oil and set aside to cool.
- Grate lemon zest and squeeze lemon juice.
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 8 liners.
- In a medium bowl mix together the almond flour, coconut flour, tapioca flour, baking soda and salt. Stir in the blueberries.
- In a separate medium bowl whisk together the eggs, coconut oil, lemon juice and lemon zest, vanilla and maple syrup until combined.
- Add the flour/blueberry mixture to the wet ingredients and mix until evenly combined. Don’t overmix.
- Fill each muffin cup to the top with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack.
- Store at room temperature for 3 days or in the refrigerator for 5 days. Can be frozen for 1 month.
If using frozen blueberries, don’t thaw, use right from the freezer. They will bleed a little more the fresh ones but will still taste great.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: almond flour blueberry muffins, paleo blueberry muffins, blueberry lemon muffins