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Lemon Blueberry Muffins (Grain Free)

Katie Wells Avatar

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Coconut flour lemon blueberry muffins
Wellness Mama » Blog » Recipes » Breakfast Recipes » Lemon Blueberry Muffins (Grain Free)

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

Lemon-blueberry goodness with plenty of protein and healthy fats from coconut flour and pastured eggs.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Calories 209kcal
Author Katie Wells


12 muffins



  • 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 canned coconut milk until there are no lumps. Do not overmix.
  • 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!


Nutrition Facts
Coconut Flour Lemon Blueberry Muffins Recipe
Amount Per Serving (1 muffin)
Calories 209 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 7.9g49%
Cholesterol 103mg34%
Sodium 147mg6%
Carbohydrates 18.3g6%
Fiber 6.2g26%
Sugar 7.4g8%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.


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

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:

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


29 responses to “Lemon Blueberry Muffins (Grain Free)”

  1. Nicole Avatar

    2 stars
    I just made these muffins. They look gorgeous, but have SO much moisture. The bottoms seem greasy. Is this because I used coconut milk from isntead of coconut cream (canned coconut milk? I’d love to fix the problem for next time.

    1. Jamie Larrison Avatar

      The recipe calls for canned coconut milk. The kind in a carton is much thinner and has more water content so it won’t work.

      1. Nicole Avatar

        Thank you so much Jamie, I will give these another shot. I wish I had known from the start.

  2. Nicole Avatar

    These sound amazing, but unfortunately my kiddos can’t have eggs right now. Would it be possible to sub the eggs for applesauce and reduce the amount of honey?

    1. Katie Wells Avatar

      I haven’t tried but please keep us posted if you do. Also, using the powdered flax and water mixture in place of the eggs might work.

  3. Cindy Avatar

    Maybe the brand of coconut flour makes a difference in how the muffins turn out. The flour I use seems a little coarse, so it takes more liquid or less flour to make the muffins turn out moist. I’d also use a lot more cinnamon, about 2 tablespoons, and more zest.

  4. Marissa Avatar

    Hi Katie! I just made these tonight following the recipe exactly. It is my first attempt baking with coconut flour. They came out very soggy (using frozen berries) and mealy at first after cooling. They gradually took on more of a custard like consistency the longer they sat out on the cooling rack. Is this normal for coconut flour baked goods or have I mussed it up somehow?

  5. Rachel Frazer Avatar
    Rachel Frazer

    Great recipe as always Katie 🙂 I would be very thankful for a “non toxic” muffin tin recommendation. I live in the U.K.

  6. Regina Avatar

    5 stars
    These were by far the best grain-free muffins I have ever made and even eaten! Thanks Katie! Question: how are they best stored for lasting freshness? Thank you!!

  7. Wilma R Bodrak Avatar
    Wilma R Bodrak

    I followed the recipe exactly and had to bake them about 20 minutes longer so weren’t pasty in the middle. They didn’t seem to have much flavor to my husband nor me so maybe stevia would work better for us….also didn’t pick up on any lemon flavor. Maybe will try again with a few modifications.

  8. Nataliya Avatar

    Hi Katie, a question about using honey in baking and cooking overall. I keep hearing from various reliable sources that heating honey to +40C is killing all its positive features and even making it dangerous to consume. It came to me as a surprise since I love honey and baking with it instead of sugar. What do you think about it? Thanks!

  9. Blanche Avatar

    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?

  10. Jenny Nelson Avatar
    Jenny Nelson

    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!

  11. Henri Avatar

    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

  12. Cassandra Avatar

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

  13. Nina Avatar

    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?

  14. Jan Maret Avatar
    Jan Maret

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

    1. Wellness Mama Avatar

      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.

  15. Cynthia Avatar

    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 🙂

  16. Judy Avatar

    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!!

  17. Megan Avatar

    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. 🙂

    1. Verity Avatar

      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?

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