Light, sweet, moist, and tender lemon blueberry muffins that are high-protein and grain free for a healthy breakfast or snack.

These healthy gluten-free paleo lemon blueberry muffins are so moist and flavorful with a zesty lemon kick and sweet juicy blueberries. They are bursting with flavor and are an easy one-bowl recipe to quickly whip up for breakfast or snack.

Paleo Lemon Blueberry Muffins are made with:

Almond Flour: a grain-free and gluten-free flour that is higher in protein and fiber
Collagen Peptides – a flavorless protein that may improve skin, nail, and hair health, muscle mass, prevent bone loss, and relieve joint pain
Lemon juice: freshly squeezed lemon and zest to add the zesty kick to this recipe
Blueberries: use fresh or frozen blueberries which are a high-fiber and low-sugar berry that is rich in anti-aging antioxidants
Eggs: use two eggs for this recipe I have not yet tried it with flax or chia eggs
Maple syrup: a little maple syrup to sweeten these muffins but honey will also work
Apple cider vinegar: adds fluff to the muffins
Coconut oil: a little melted coconut oil for healthy fats

Recipe Tips:

You can use fresh or frozen blueberries for this recipe
Don’t overmix the batter when making
Lemon blueberry muffins freeze easily and taste great warmed up
To measure almond flour lightly spoon into a measure cut and then level off-do not pack almond flour to measure
These muffins are moist and delicious. I have successfully made them with no coconut flour or up to one tablespoon of coconut flour to keep them from being super moist. I found that I like them with one teaspoon of coconut flour the best.

Other Recipes You May Enjoy:

Paleo Lemon Blueberry Muffins

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Course Breakfast, Snack

Cuisine American

Servings

Ingredients

2 cup almond flour
1/4 cup collagen peptides (optional but adds protein)
1 tsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/4 cup maple syrup
1 tbsp melted coconut oil
1 lemon (juice and zest)
1 tbsp apple cider vinegar
1 cup blueberries

Instructions

Preheat the oven to 350
Add eggs, melted (and cooled) coconut oil, apple cider vinegar, lemon juice, lemon zest, and maple syrup to a bowl
Stir to combine wet ingredients
Add dry ingredients and mix
Add blueberries and gently fold to combine
Spray muffin pay with oil and spoon batter into the muffin pan
Bake for around 22 minutes
Let cool and store in air-tight container