This post may contain affiliate links. Please read our disclosure policy.
These Lemon Blueberry Muffins are so delicious, fluffy, easy to make, and Gluten-free! Made with coconut flour and with no refined sugar, these are light and airy muffins loaded with blueberries and zesty lemon flavor!
You may also love my oatmeal protein muffins or my healthy Strawberry Muffins.
I am obsessed with Lemon Blueberry Muffins. They are gluten-free and packed with sweet and tangy blueberries and zesty lemon. My kitchen always smells so good when I make them. Most times when I have blueberries in my fridge, 9/10 times I am making these muffins. With only a few staple ingredients you can whip these up in less than 30 minutes!
If you are craving other delicious muffins, try my Skinny Chocolate Zucchini Muffins or my Banana Oatmeal Chocolate Chip Muffins!
Summary
- Delicious and gluten-free
- Easy to make: In just 30 minutes you have muffins.
- So flavorful. If you love the combination of lemon and blueberries you will love these muffins.
Ingredients you’ll need
Below is a quick list of ingredients you will need. Full measurements and a printable option are found further down below in the recipe card.
- Eggs: Large and ideally free-range/organic.
- Coconut Milk: Canned.
- Maple Syrup: For some natural sweetness.
- Lemon Juice: Freshly squeezed is best.
- Lemon Zest
- Coconut Oil: Melted and cooled.
- Flour: Coconut flour, gluten-free flour blend, and almond flour.
- Vanilla Extract
- Baking Soda: To help make the muffins light and fluffy!.
- Salt
- Blueberries
How to make lemon blueberry muffins
Preheat the oven to 350 degrees F and line a 12 cup muffin tray with muffin liners.
Step 1: In a large mixing bowl, combine coconut flour, flour blend, baking soda, and salt. Place the milk in a blender and blend until smooth. Add in the eggs, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract. Fold in the blueberries.
Step 2: Continue to blend for about 15 seconds, until combined. Pour this mixture over the dry ingredients and using a silicone spatula, gently mix until incorporated.
Step 3: Fold in the blueberries. Mix to combine. Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
Step 4: Remove from the oven and let cool at room temperature. Enjoy!
Frequently asked questions
Absolutely! Fresh or frozen blueberries work great in this recipe. You don’t need to thaw frozen berries before using them. Measure right from frozen and you’re good to go! If you have the option, grab some wild blueberries are smaller than cultivated blueberries and the flavor tends to be more intense.
Allow your muffins to cool in their molds for about five minutes, then transfer to a wire rack to cool completely. Once the muffins have cooled, wrap them with plastic wrap. They’ll keep about two days on the counter. You can store them in the fridge for up to one week.
Yes indeed, you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. Be careful not to overheat the muffins while thawing or they will get hard.
Yes. You need 1.5 cups of flour. If you decide to use only all-purpose flour, or you plan on skipping the the coconut flour because you don’t have any on hand, you can replace it with any other flour, but you will need to use 2 eggs instead of 4 eggs. If the batter is a bit thick because of using only 2 eggs, add 1/4 more milk.
Recipe notes and tips
- You can use fresh or frozen blueberries for this recipe.
- Use cupcake liners to keep the muffins from sticking to the pan. If you don’t have cupcake liners make sure you grease the inside of the muffin molds.
- Always start with the lowest cooking time recommended and watch for doneness from there.
- Allow the muffins to cool in the pan for 2-5 minutes, and then place the muffins on a cooling rack. This helps your muffins from getting what is called in baking circles, “soggy bottoms”!
More muffin recipes
- Healthy Pumpkin Muffins
- Apple Cinnamon Muffins
- Healthy Blueberry Muffins
- Carrot Cake Muffins
- Healthy orange Cranberry muffins
- Cinnamon Muffins
- Chocolate Zucchini Muffins
Pin this now to find it later
Pin It
Remember to subscribe to my NEWSLETTER for free and receive all my new recipes, like this recipe, delivered right to your inbox!
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Lemon Blueberry Muffins
Ingredients
Wet ingredients:
- 4 large Eggs
- 1/2 cup Coconut milk, canned
- 1/3 cup Maple syrup
- 1/4 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 3 tablespoons Coconut oil, melted and cooled
- 1 teaspoon Vanilla extract
Dry ingredients:
- 1/2 cup Coconut flour
- 1/2 cup Gluten-free flour blend
- 1/2 cup Almond flour
- 1 teaspoon Baking soda
- 1/8 teaspoon Salt
Add-in:
- 3/4 cup Fresh blueberries, or frozen
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin tray with muffin liners.
- In a large mixing bowl, combine 1/2 cup Coconut flour, 1/2 cup Gluten-free flour blend, 1 teaspoon Baking soda, 1/2 cup Almond flour, and 1/8 teaspoon Salt.
- Place the 1/2 cup Coconut milk in a blender and blend until smooth. Add in the 4 large Eggs, 1/3 cup Maple syrup, 1/4 cup Fresh lemon juice, 1 tablespoon Lemon zest, 3 tablespoons Coconut oil, and 1 teaspoon Vanilla extract. Continue to blend for about 15 seconds until combined.
- Pour this mixture over the dry ingredients and, using a silicone spatula, gently mix until incorporated. Fold in the 3/4 cup Fresh blueberries. Mix gently to combine.
- Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature. Enjoy!
Video
Notes
- You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
- Use cupcake liners to keep the muffins from sticking to the pan. If you don’t have cupcake liners make sure you grease the inside of the muffin molds.
- Always start with the lowest cooking time recommended and watch for doneness from there.
- Allow the muffins to cool in the pan for 2-5 minutes and then place the muffins on a cooling rack. This helps your muffins from getting, what is called in baking circles, “soggy bottoms”!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use almond milk instead of canned coconut milk?
Yes should be fine
What would the baking time be for mini muffins?
Depends on the muffins and oven. I say check then in 15 minutes? best way to check doneness is to insert toothpick until it comes out clean
What type of gluten free flour blend did you use?
I would have to check. It says gluten-free on it but I didn’t check
Was there xanthan gum in the GF AP flour you used? Thanks. 🙂
I don’t believe so.
I made these with my son. They were delicious, very light and not too sweet! Will definitely be making them again. Thanks for sharing the recipe!
So glad you guys loved it. Thanks
Can these be made with egg replacer?
Hi there. I am really not sure. I would have to test it out myself first
Hi Rena,
How long can they last in the refrigerator?
Wrap or store in a container for 5-7 days
Hi! I wanted to substitute the gluten free flour, I seen a comment where you can use oat flour, can I just use double the almond flour or coconut flour or does it have to be a third different flour? Thank you!
You can double up on the almond flour, use only 2 tbsp of oil. If you add more coconut flour you will need more eggs
These look fabulous. Sadly, we can’t have almonds, does anyone think another flour or more of one already in the recipe would work?
Just use any other flour
What can be substituted for the gluten free flour blend?
Hi, Yen. Any flour. So all-purpose, whole wheat, or oat flour.
My family and I, love it! So delicious!! Thanks for the amazing recipe.
Can I use donuts molds instead muffins molds?
Thanks in advance
Thanks, Jenny. Yes you can
So delicious! I’m assuming the almond flour goes in at the same time as the other flours; but turned out great for me!
So glad you liked it!
These are YUMMY & NOT AT ALL DRY (sorry, I hate using the “M” adjective)!!
I topped them with some fine shredded coconut flakes, for a smidge of crunchy texture and also made a dozen “mini” muffins, that are are great pop-in-your-mouth snack!
The coconut sounds amazing! Glad you liked it.
Hi. Can I use one type of flour, instead of 3 types (Only use ap flour or almond flour for example)
Hi there. Yes, you can. But keep in mind if you arent using coconut flour, for example, you will need two eggs. if you skip the almond flour 3 eggs. if using any other flour 1 egg is enough. But I really would need to test this out with fewer eggs since the wet consistency will be less. So you need to make up for it with a bit of almond milk till you have the right consistency. Watch the video to have an idea.