Coconut flour lemon blueberry muffins
Print Recipe
3.38 from 16 votes

Coconut Flour Lemon Blueberry Muffins Recipe

Lemon-blueberry goodness with plenty of protein and healthy fats from coconut flour and pastured eggs.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Breakfast
Servings: 12 muffins
Calories: 209kcal
Author: Katie Wells



  • 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, cinnamon, salt, baking powder, 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!


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


Serving: 1muffin | Calories: 209kcal | Carbohydrates: 18.3g | Protein: 5.8g | Fat: 13.5g | Saturated Fat: 7.9g | Cholesterol: 103mg | Sodium: 147mg | Fiber: 6.2g | Sugar: 7.4g