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Muffins on a plate with a side of fresh blueberries in a small bowl.
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5 from 10 votes

Lemon Blueberry Muffins

Perfectly light and fluffy muffins made with gluten-free flour, coconut flour, maple syrup, coconut milk, fresh blueberries, and lemon zest.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Author: Rena

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.
    The egg lemon liquid base is poured over the flour.
  • 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.
    Batter whisked in a white bowl.
  • 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.
    Blueberries are added over the batter in the bowl.
  • 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!
    side view of muffin with a bite taken from it and hand holding it

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

Calories: 170kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 149mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg