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Lemon Blueberry Muffins (Grain Free)

June 19, 2018 by Katie Wells
Coconut flour lemon blueberry muffins
Table of Contents[Hide][Show]
  • Blueberries: A Nutrition Powerhouse (and Kid-Favorite Snack!)
  • Lemon Blueberry Muffins With Coconut Flour+−
    • Perfect for Busy Mornings
    • Other Healthy Baking Recipes
  • Coconut Flour Lemon Blueberry Muffins Recipe

I love the smell of baking. Especially when it’s lemon blueberry muffins in the oven! They fill the whole house with the warm aroma of berries. In fact, another favorite treat in our house, this healthy berry cobbler, also combines berries and baking.

Blueberries: A Nutrition Powerhouse (and Kid-Favorite Snack!)

Blueberry season is one of my favorite u-pick fruit seasons. The kids love to help (motivated perhaps by the added bonus of getting to taste a few while picking!).

To freeze blueberries, simply wash them using lemon juice diluted with water (check out this post about washing fruits and veggies). Put the berries on a dishtowel on the counter to dry, and stick them in freezer containers. (These Glasslock containers with lids are one of my favorite ways to freeze things. They’re airtight and clear so you can easily see what’s inside, and they stack beautifully.)

And have you ever tried snacking on just plain frozen blueberries, straight out of the freezer? It’s a kid favorite around here, especially on hot summer days.

The best part (besides the fact that frozen blueberries are a virtually no-work snack): blueberries are ridiculously healthy! High in antioxidants, fiber, vitamins C and K, potassium, and many other vitamins and minerals, it’s easy to see why blueberries earn the name “superfood.”

Lemon Blueberry Muffins With Coconut Flour

Unlike the processed sugary option, these lemon blueberry muffins are full of healthy ingredients. Coconut flour, coconut milk, and eggs make these muffins high in fiber and protein. It’s a combination guaranteed to keep those little bellies full for at least a little while.

Add a touch of sweetness from honey, lemon for freshness, and optional pecans for a crunchy topping. I also have an apple cinnamon muffin recipe with coconut flour that’s delicious if you’re more in the mood for fall flavors.

One note about the coconut flour in this recipe: it’s important to follow the directions and let the batter rest for about 5 minutes. The coconut flour works like a sponge and will soak up the liquids and make the batter thicker. Be sure it give it a few minutes to work!

Perfect for Busy Mornings

One of the best things about muffins is that they’re so portable. You can send them with the children to the backyard or take them with you on a busy morning for breakfast to go.

You can never have enough lemon blueberry muffins on hand, so double or triple the recipe for easy freezing. Just remember to take a few out of the freezer the night before to thaw on the counter in time for breakfast.

Make sure to grease the muffin tin well with coconut oil or ghee, or use natural cupcake liners to avoid sticking.

Check out my post on kid-approved breakfasts for more healthy protein packed breakfast ideas.

Coconut flour lemon blueberry muffins

Coconut Flour Lemon Blueberry Muffins Recipe

Katie Wells
Lemon-blueberry goodness with plenty of protein and healthy fats from coconut flour and pastured eggs.
3.48 from 19 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 209 kcal

Ingredients
  

  • 6 eggs  
  • ¼ cup butter (or ghee, melted)
  • ½ cup coconut milk
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 TBSP lemon juice
  • 2/3 cup coconut flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp lemon zest
  • 1 cup blueberries (fresh or frozen)
  • ½ cup pecans (optional)

Instructions
 

  • Preheat oven to 375°F.
  • In large bowl, blend together eggs, melted butter, milk, honey, vanilla, and lemon juice.  
  • In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and lemon zest.
  • Combine the dry ingredients into the bowl with the eggs and coconut milk until there are no lumps. Do not over mix.
  • Fold the blueberries into the batter.  
  • Allow the batter to sit 5 minutes so that the coconut flour can absorb the liquid.
  • Meanwhile, roughly chop the pecans. 
  • Using a ¼ cup measure, pour the batter into silicone muffin pans or regular pans lined with cupcake liners.
  • Top with crushed pecans.  
  • Bake for 30 minutes. 
  • Cool on a wire rack and enjoy!

Notes

Some types of muffins really stick to conventional muffin pans, so make sure they're well greased. 

Nutrition

Serving: 1muffinCalories: 209kcalCarbohydrates: 18.3gProtein: 5.8gFat: 13.5gSaturated Fat: 7.9gCholesterol: 103mgSodium: 147mgFiber: 6.2gSugar: 7.4g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Other Healthy Baking Recipes

Looking for a healthier substitute for traditional baked goods? Here are some other better-for-you baked good recipes my kids especially like:

  • Pumpkin Bread and Muffins Recipe
  • Almond Flour Pancakes
  • Pineapple Upside Down Cake
  • Banana Bread Muffins Recipe (Grain Free)

Do you make grain-free muffins? What are your tips and tricks? Please share below!

Related Posts

Lemon Poppy Seed Muffin RecipeCoconut Flour Lemon Poppy Seed Muffinsgluten free apple cinnamon muffins recipeCoconut Flour Apple Cinnamon Muffins Recipe (Grain Free)cranberry orange muffinsCranberry Orange Muffins35 Easy Real Food Lunch and Snack Ideas35+ Healthy Lunch & Snack Ideas (Kids Will Eat!)Coconut Flour Waffles (Gluten Free & Dairy Optional)how to eat in seasonSimple Seasonal Eating Guide for Families
Category: Breakfast Recipes, Recipes, Snack Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (26 Comments)

  1. Sheryl

    June 25, 2018 at 3:55 PM

    5 stars
    These muffins are easy to make and they are delicious!

    Reply
  2. Blanche

    June 25, 2018 at 3:14 PM

    I find this confusing: when the recipe says coconut milk, do they mean can coconut milk or coconut milk in the carton that we drink. Or does it matter?

    Reply
    • Nina

      June 26, 2018 at 12:23 AM

      I was wondering this as well.

      Reply
  3. Jenny Nelson

    June 25, 2018 at 9:20 AM

    2 stars
    Made these this morning with high hopes. They didn’t rise, had a thick layer of egg on the bottom, and were greasy. The taste was good but the texture was awful. I let it set more than 5 minutes, but with all that liquid the batter was still very thin. I REALLY want a good muffin recipe with coconut or other nutritious flour – not including tapioca starch or potato flour!

    Reply
  4. Henri

    June 25, 2018 at 5:17 AM

    Morning Katie! Can I replace the coconut flour (Lemon & Blueberry muffins) with chickpea or tapioca flour? Or any other suggestion is very welcome! Thanks ever so much

    Reply
    • Katie - Wellness Mama

      June 25, 2018 at 9:18 AM

      I haven’t tried, but let me know how it turns out if you give it a try!

      Reply
  5. Cassandra

    June 24, 2018 at 9:43 PM

    Is there a coconut flour alternative? My son is allergic to coconut

    Reply
    • Wellness Mama

      June 24, 2018 at 11:10 PM

      You could try one of these 🙂

      Reply
  6. Nina

    June 24, 2018 at 6:11 PM

    1 star
    I would like to make these muffins if I could sub. erythritol for the honey, since I’m eating KETO. Would you say it’s a go?

    Reply
  7. Jan Maret

    June 24, 2018 at 9:57 AM

    Hi—can you make this recipe in a 9×11 sheet cake pan?—would you bake for the same time? Thanks!

    Reply
    • Wellness Mama

      June 24, 2018 at 11:14 PM

      I don’t see why not! The cooking time will vary. I’d start low and keep checking on it until you find the ideal cooking time.

      Reply
  8. Cynthia

    June 24, 2018 at 9:27 AM

    Thank you so much for posting this recipe! My grandson is allergic to all tree nuts so I really appreciate a healthy recipe that is made with coconut flour. I sent a copy of it to my oldest son, his reply was I am buying the blueberries after church let’s make this today! Thanks again 🙂

    Reply
  9. Judy

    June 24, 2018 at 7:00 AM

    Haven’t made yet, but very excited to try this recipe! No processed sugar and no stevia- Yay! All these ingredients are on hand, so I’m going to make them this afternoon! Thank you for this recipe!!

    Reply
  10. Megan

    June 20, 2018 at 8:39 AM

    Thanks for the recipe, Katie! I made a half batch following your exact recipe, and another half batch with stevia instead of honey for hubby who is on keto. Our whole family loved them. 🙂

    Reply
    • Verity

      June 24, 2018 at 12:00 PM

      I just came to look at the comments to see if anyone had adapted the recipe for keto.
      Did you need to add liquid to compensate for the liquid honey?

      Reply
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