Lemon Blueberry Muffins {Gluten free, Dairy free, Paleo}


After watching Halloween Baking Wars, I was craving something lemon and blueberry! These muffins are a light snack that hit the spot. My non-paleo husband also LOVED them. Enjoy!




Lemon Blueberry Muffins {Gluten free, Dairy free, Paleo}

Servings: 12 muffins


  • 4 eggs room temperature
  • 1/3 cup maple syrup
  • 1/3 cup lemon juice
  • 2 tsp finely grated lemon zest
  • 1/4 cup coconut oil melted and cooled to almost room temp
  • 1 1/2 tsp pure vanilla extract
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour or arrowroot
  • 1 tsp baking soda
  • 1/4 tsp fine grain salt
  • 1 cup blueberries


  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with parchment liners or grease with coconut oil.
  2. In a medium mixing bowl, combine the almond flour. tapioca flour, baking soda and salt, set aside.
  3. In a separate large mixing bowl, whisk together the eggs, maple syrup, lemon juice, zest, coconut oil, and vanilla extract.
  4. Stir the dry ingredients into the wet with a silicone or wood spoon, until just moistened. Fold in the blueberries, then spoon the mixture into muffin cups about 3/4 of the way up.
  5. Bake muffins for 15 minutes or until just done and a toothpick inserted in the center, comes out clean (Muffins bake quickly and may dry out if over baked). Muffins will have rounded tops and will be a very light golden color.
  6. Remove from oven and allow to cool completely on wire racks. Store any leftovers in the refrigerator for 4-5 days.



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