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 fresh blueberries. Fresh lemon juice and juicy blueberries are the perfect combo. 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 at room temperature, 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.”
How to Make Lemon Blueberry Muffins With Coconut Flour
Most muffins are full of processed granulated sugar, brown sugar, powdered sugar (lots of sugar!), and all-purpose flour (gluten). 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 yummy combination guaranteed to keep those little bellies full (for at least a little while.)
Add a touch of sweetness from honey, citrus for lemony freshness, and optional pecans for a crunchy topping. Not only do they have a nice lemon flavor, but they have a lighter crumb than some grain-free recipes. And if you don’t have any blueberries on hand, try raspberries or blackberries instead!
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! Since coconut flour brands can vary a little, if your batter is still very thin after 5 minutes, then add some more coconut flour a few teaspoons at a time.
Perfect for Busy Mornings
One of the best things about muffins is that they’re so portable. You can send them with the kids 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.
Coconut Flour Lemon Blueberry Muffins Recipe
Servings
Equipment
- Silicone cupcake liners (optional)
Ingredients
- 6 large eggs
- ¼ cup butter (or ghee, melted)
- ½ cup canned coconut milk (shake well before using)
- ¼ cup honey
- 1 tsp vanilla extract
- 1 TBSP lemon juice
- ⅔ cup coconut flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon (increase to 2 tsp if desired)
- ½ tsp salt
- ½ tsp lemon zest
- 1 cup blueberries (fresh or frozen)
- ½ cup pecans (optional)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together eggs, melted butter, coconut milk, honey, vanilla, and lemon juice until smooth.
- In a separate medium bowl, combine coconut flour, baking powder, baking soda, cinnamon, salt, and lemon zest.
- Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid over-mixing.
- Fold in the blueberries gently.
- Let the muffin batter sit for 5 minutes so the coconut flour can absorb the liquid.
- Roughly chop the pecans (if using).
- Using a ¼ cup measure, scoop the batter into greased muffin tins or line with paper liners.
- Sprinkle chopped pecans on top (if using).
- Bake for 25–30 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Cool on a wire rack and enjoy!
- Store any leftovers in an airtight container and enjoy within a few days.
Nutrition
Notes
- Make sure to grease the muffin tin well with coconut oil or ghee, or use natural cupcake liners to avoid sticking.
- If using frozen berries, toss them in 1-2 teaspoons of coconut flour before folding them into the batter. This helps prevent them from sinking to the bottom and stops them from bleeding too much color into the muffins.
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
I use regular size muffin tins, but if you’re using jumbo muffin cups you’ll need to increase the time by a few minutes. For mini muffins, decrease the bake time and check on them at around 12 minutes.
Check out my post on kid-approved breakfasts for more healthy protein-packed breakfast ideas.
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
- Chocolate Chip Cookies (Grain Free)
- Banana Muffins Recipe (Grain Free)
Do you make grain-free muffins? What are your tips and tricks? Please share below!
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