• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama script logo

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Favorites
  • Podcast
  • Blog
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Mindset
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Reviews
  • Recipes
Coconut flour lemon blueberry muffins
  • Breakfast Recipes
  • Recipes
  • Snack Recipes

Lemon Blueberry Muffins (Grain Free)

Katie WellsJun 19, 2018Updated: Jul 30, 2019
Reading Time: 3 min

This post contains affiliate links.
Click here to read my affiliate policy.

Jump to Recipe
Wellness Mama » Blog » Recipes » Breakfast Recipes » Lemon Blueberry Muffins (Grain Free)
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.

Green book cover with spices, bears, and veggies on a table

Meal Prep!

Busy? Save Time + Eat More Protein

With my High-Protein (Family-Friendly) Bulk Meal Prep Guide. This saves me so much time each week and keeps my family fueled! Download it free here:

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.
3.32 from 45 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 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

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!

Category: Breakfast Recipes, Recipes, Snack Recipes

Share this article

FacebookTweetPinLinkedIn
Print / PDF / Email

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and 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.

  • All Posts

You may also enjoy these posts…

Grain-Free Chicken Francese With Lemon Sauce

Banana Bread Muffins Recipe (Grain Free)

Healthy-Pumpkin-Muffins

Grain-Free Healthy Pumpkin Muffins and Bread

gluten free apple cinnamon muffins recipe

Coconut Flour Apple Cinnamon Muffins Recipe (Grain Free)

lemon poppy seed muffins

Lemon Poppy Seed Muffins

grain-free-pumpkin-pancakes

Grain Free Pumpkin Pancakes

Reader Interactions

Discussion (29 Comments)

  1. Nicole

    March 16, 2022 at 7:45 PM

    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.

    Reply
    • Jamie Larrison

      May 12, 2022 at 12:49 PM

      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.

      Reply
      • Nicole

        July 8, 2022 at 7:22 AM

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

        Reply
  2. Nicole

    June 9, 2020 at 10:25 AM

    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?

    Reply
    • Katie Wells

      July 18, 2020 at 9:12 AM

      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.

      Reply
  3. Jaclyn

    March 24, 2020 at 6:04 PM

    Hi,

    Can you recommend a non-toxic muffin pan?

    Thanks!!

    Reply
  4. Cindy

    January 7, 2019 at 2:40 PM

    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.

    Reply
  5. Marissa

    September 11, 2018 at 7:33 PM

    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?

    Reply
  6. Rachel Frazer

    July 9, 2018 at 2:47 AM

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

    Reply
  7. Regina

    June 28, 2018 at 3:28 PM

    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!!

    Reply
  8. Wilma R Bodrak

    June 26, 2018 at 3:59 PM

    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.

    Reply
  9. Nataliya

    June 26, 2018 at 8:08 AM

    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!

    Reply
    • Wellness Mama

      June 26, 2018 at 8:35 PM

      Most times the honey isn’t reaching that temperature even if the oven is 🙂

      Reply
  10. Sheryl

    June 26, 2018 at 3:48 AM

    I use canned coconut milk.

    Reply
« Older Comments

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Ads provided by CafeMedia Family & Parenting Network. Displayed ads do not constitute endorsement or recommendation by Wellness Mama.


Content

  • Home
  • About
  • Blog
  • Podcast
  • Favorites
  • Wellnesse

Support

  • Newsletter
  • Podcast Application
  • Medical Review Board
  • My Books
  • Sitemap
  • Contact

Policies

  • Privacy Policy
  • Terms of Service
  • Full Disclaimer
  • Affiliate Disclosure
  • Promo Guidelines
  • Comment Policy

Join the
Wellness Mama Tribe!


Copyright © 2023 · Wellness Mama® · All Rights Reserved · Powered by BizBudding