Bursting with a bright and tangy lemon flavor and studded with sweet juicy blueberries, these Paleo Lemon Blueberry Muffins are the perfect springtime treat! They’re so moist and delicious, you’d never guess they are made healthier, without refined sugar, oil or butter. 

two lemon blueberry muffins with icing stacked

This recipe is sponsored by the Sioux Honey Association Co-op; however, all thoughts and opinions are my own.♡

Friends, paleo lemon blueberry muffins (!!!) made with good-for-you ingredients, naturally sweetened with Aunt Sue’s Raw & Unfiltered Honey and complete with yummy bursts of bright flavors!! I know, I’m excited, too.

I’m also really excited about the Aunt Sue’s Raw & Unfiltered Honey from Sioux Honey Association Co-op. So excited, in fact, this is my third recipe with Aunt Sue’s and I’ve got another in the works! I’m obsessed with this honey, guys!

two brown eggs, honey and blueberries to make blueberry muffins


If I’m cooking or baking with honey, it’s got to be from Sioux Honey Association Co-op. I’ve shared, before, why Aunt Sue’s Honey is a staple ingredient in my pantry. Not only am I a huge fan of the flavor and quality of using Aunt Sue’s Honey in my recipes, but they have a VERY cool story too!

Sioux Honey is actually a co-op, not a corporation. This enables them to focus their attention on what’s best for their beekeepers, their honey and their customers. The beekeepers are actually the operators of the co-op and they are the ones making the decisions to do what’s best for the honey and the families who buy their honey.

I absolutely LOVE this and it makes me feel good to know I’m feeding my family a product I can trust to be of the highest standard in the world of honey. Aunt Sue’s Honey is conveniently found in most major grocery stores. You can also find their products online at www.siouxhoney.com. Be sure to head on over to the Sioux Honey website and watch the short video all about what makes Sioux Honey products so awesome!


Like all of the muffin recipes I make, this one is super straightforward and easy! Start by preheating the oven and preparing your muffin pan. I have this muffin pan and I HIGHLY recommend it. It’s the best! I don’t ever use muffin liners, but instead spray a light coating of non-stick spray in all of the muffin cavities and I never have problems with the muffins sticking to the pan.

In a medium mixing bowl, whisk together the dry ingredients. Scoop out about 1 tablespoon of this flour mixture and in a small bowl toss the blueberries in this small amount of flour. Tossing the blueberries in a bit of flour, keeps them from sinking to the bottom of the muffin batter while the muffins are cooking.

In a larger mixing bowl, combine all of the wet ingredients. This recipe uses both the zest and juice from one whole lemon to give these muffins plenty of delicious lemony taste. And there’s a whole 1/4 cup of Aunt Sue’s Raw & Unfiltered Honey in the mix too! The honey works wonders in these muffins to give them the perfect level of sweetness without overpowering the amazing lemon blueberry flavor combo that really shines through in these muffins. The honey also helps to contribute to a perfectly tender, moist muffin.

Now stir the dry ingredients into the wet ingredients and gradually fold in the blueberries. Scoop a spoonful into 9 muffin cavities until each is about 3/4ths full. Bake for 20-22 minutes and voilà, gorgeous, scrumptious muffins! You’ve got a sunshiny swoon-worthy breakfast or brunch treat!

batter for lemon poppyseed muffins with blueberries on top


The glaze is optional, but I definitely recommend it. The lemon flavored glaze adds that extra special touch to these muffins. To make the glaze, simply mix together 2/3 cup confectioners’ sugar (powdered sugar) and 1 1/2 tablespoons fresh lemon juice in a small bowl. Once the muffins have cooled, drizzle the glaze over the muffins with a spoon. So yummy!

lemon poppyseed blueberry muffins on a cooling rack with lemon glaze drizzling down


  • Use fresh blueberries! They taste amazing and burst with fresh flavor. If you must use frozen blueberries, do not thaw before using.
  • Use a zester to easily and quickly zest your lemon.
  • Add a few extra blueberries on top prior to baking. They make the muffins look extra pretty.
  • I love to add lemon juice to my glaze, but you could replace it with milk if you’d prefer a more subtle flavor.

I sure hope you’ll give these incredibly tasty muffins a try! You’ll love them… I just know it! They will for sure cheer you up and transport you to sunny days, lemonade stands, and citrus fields. Take a bite!


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I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

three lemon blueberry muffins stacked near a lemon and a bottle of honey

two lemon blueberry muffins with icing stacked
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Paleo Lemon Blueberry Muffins

Moist and flavorful healthy paleo lemon blueberry muffins that are made without refined sugar or butter. No one will ever be able to tell that these muffins are better for you!
Author: Kim


  • 1 ½ cups Bob's Red Mill Paleo Flour*
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons poppyseeds
  • ½ cup blueberries,, fresh or frozen + more to top muffins, if desired
  • 2 eggs
  • 1/2 cup unsweetened almond milk or other preferred milk
  • ¼ teaspoon vanilla extract
  • Juice and zest of 1 large lemon
  • 1/4 cup Aunt Sue’s Raw & Unfiltered Honey

For optional glaze:

  • 2/3 cup confectioners’ sugar, sifted
  • 1 1/2 tablespoons fresh lemon juice


  • Preheat the oven to 350ºF and move the oven rack to the mid/lower position. Spray a muffin baking pan with non-stick cooking spray.
  • In a medium bowl, mix together the flour, salt, baking powder, baking soda and poppy seeds. Transfer 1 tablespoon of flour mixture into a small bowl and toss in blueberries to coat. Set aside. (This keeps blueberries from sinking to the bottom.)
  • In a large bowl, beat the eggs and add almond milk, vanilla, lemon juice, lemon zest and honey. Stir the dry ingredients into the wet ingredients and mix until well combined. Gently, fold the blueberries into the muffin batter.
  • Using a large ice cream scoop or a spoon fill each muffin cavity about ¾ full. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the baking pan for about 10 minutes and then remove to a wire cooling rack to cool completely.

For the optional glaze:

  • Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.


*It is a MUST to use this specific flour for this recipe because it is a mix of coconut and almond flours. Spoon flour into measuring cups and level off with a straight edge or back of a knife. I used 171 grams flour.
*Nutritional info does not include the glaze. You won't use all of the glaze, so it would be difficult to calculate this exactly.
Serving: 1muffin, Calories: 150kcal, Carbohydrates: 22.3g, Protein: 4.9g, Fat: 4.6g, Saturated Fat: 0.8g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Cholesterol: 41.1mg, Sodium: 57mg, Potassium: 26.3mg, Fiber: 3.1g, Sugar: 10.5g, Vitamin A: 130IU, Vitamin C: 4.8mg, Calcium: 61mg, Iron: 0.8mg

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