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 canned coconut milk
- ¼ cup honey
- 1 tsp vanilla extract
- 1 TBSP lemon juice
- ⅔ 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 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!
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)
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.
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.
Thank you so much Jamie, I will give these another shot. I wish I had known from the start.
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?
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.
Hi,
Can you recommend a non-toxic muffin pan?
Thanks!!
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.
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?
Great recipe as always Katie 🙂 I would be very thankful for a “non toxic” muffin tin recommendation. I live in the U.K.
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!!
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.
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!
Most times the honey isn’t reaching that temperature even if the oven is 🙂
I use canned coconut milk.