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 Recipe
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
Nutrition
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!
Benefits of Bentonite Clay (& How to Use It)
»
These muffins are easy to make and they are delicious!
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?
I was wondering this as well.
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!
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
I haven’t tried, but let me know how it turns out if you give it a try!
Is there a coconut flour alternative? My son is allergic to coconut
You could try one of these 🙂
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?
Hi—can you make this recipe in a 9×11 sheet cake pan?—would you bake for the same time? Thanks!
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.
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 🙂
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!!
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. 🙂
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?