two lemon blueberry muffins with icing stacked
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4.56 from 9 votes
Nutrition Facts
Paleo Lemon Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 150 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 0.8g5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 41.1mg14%
Sodium 57mg2%
Potassium 26.3mg1%
Carbohydrates 22.3g7%
Fiber 3.1g13%
Sugar 10.5g12%
Protein 4.9g10%
Vitamin A 130IU3%
Vitamin C 4.8mg6%
Calcium 61mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 muffins
Paleo Lemon Blueberry Muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 

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!

Ingredients
  • 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
Instructions
  1. 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.

  2. 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.)

  3. 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.

  4. 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:
  1. Whisk the confectioners' sugar and lemon juice together. Drizzle over muffins.

Recipe Notes

*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.

Author: Kim Lee
Course: Breakfast, Brunch
Cuisine: American
Keyword: Healthy Lemon Poppyseed Muffins, Paleo Lemon Blueberry Muffins, Paleo Muffins

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