Lemon Blueberry Muffins

By March 3, 2017

Baking is an extremely new thing to me. Generally I stick to treats like macaroons or protein bars but I’ve become curious about the world of gluten free flours, so I’ve started experimenting. Last week I wrote about my almond flour experience and how happy I was to have found a gluten free flour that didn’t taste like cardboard. Well, I have another to add to the list – coconut flour. When I tasted these muffins for the third time (it took me that long to get the recipe right) I was so pleased with the texture! I’ve been gluten free for awhile now but from what I remember gluten tasting like, these muffins are pretty darn close to the “real thing”.    
Lemon blueberry muffins
Recipe type: Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6 regular sized muffins
Inspired by Elana’s Pantry
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • ⅓ cup honey or maple syrup
  • 4 eggs
  • ⅓ cup avocado oil
  • ½ cup almond milk
  • 1 tablespoon lemon juice
  • 1 lemon rind
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, frozen
  1. Preheat the oven to 350F
  2. In a medium bowl, mix together all wet ingredients except blueberries
  3. In a larger bowl, mix together the dry ingredients
  4. Add the wet ingredients to the dry ingredients and mix until just combined
  5. Add the berries and briefly mix again
  6. Divide the mixture between regular or mini sized muffin pans and bake until golden brown and set in the middle:Mini muffins: 20-25 minutes or Regular muffins: 35-40 minutes
  7. Leave in the pans on a cooling rack before removing and allowing to cool for 5 minutes
View Nutritional Information (once on page scroll down)  

This entry was tagged: blueberry, coconut flour, lemon, muffins

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