Lemon Blueberry Muffins

by March 3, 2017

Grain-free muffins with fresh lemon, blueberries and coconut flour.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:




  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • 1/3 cup coconut nectar
  • 4 eggs
  • 1/3 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

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

20.3 g

Saturated Fat:

3.3 g


109 mg


62 mg


31.5 g

Dietary Fiber:

7.1 g

Net Carbs:

24.4 g


19.9 g


6 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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