I adore the scent of baking, especially when lemon blueberry muffins are in the oven! Their warm aroma fills the entire house with the fresh smell of blueberries. The combination of fresh lemon juice and juicy blueberries is simply perfect. Another favorite treat in our home is a healthy berry cobbler, which also features the delightful mix of berries and baking.
Blueberries: A Nutritional Powerhouse (and Kid-Favorite Snack!)
Blueberry season is one of my favorite times for picking fruit. The kids love to help, perhaps because they get to taste a few while they pick!
If you want to freeze blueberries, just wash them with lemon juice diluted in water. Let them dry on a dishtowel on the counter at room temperature, then store them in freezer containers. I love using Glasslock containers with lids for freezing because they’re airtight, clear, and stackable.
Have you tried eating plain frozen blueberries straight from the freezer? They’re a hit with the kids here, especially on hot summer days.
Beyond being a low-effort snack, blueberries are incredibly healthy! They’re high in antioxidants, fiber, vitamins C and K, potassium, and many other vitamins and minerals, making it easy to see why they’re called a "superfood."
How to Make Lemon Blueberry Muffins with Coconut Flour
Most muffins are loaded with processed granulated sugar, brown sugar, powdered sugar, and all-purpose flour, which contain gluten. Unlike those sugary options, these lemon blueberry muffins are made with healthy ingredients. Using coconut flour, coconut milk, and eggs, they are high in fiber and protein. This delicious combination is sure to keep little stomachs satisfied (at least for a bit).
Add a touch of sweetness with honey, a citrusy freshness from lemon, and optional pecans for a crunchy topping. Not only do they have a wonderful lemon flavor, but they also boast a lighter crumb than some other grain-free recipes. If you don’t have blueberries, try raspberries or blackberries instead!
I also have an apple cinnamon muffin recipe with coconut flour that’s fantastic if you’re craving fall flavors.
A note about the coconut flour: follow the instructions and let the batter rest for about 5 minutes. Coconut flour acts like a sponge and will absorb the liquids to thicken the batter. Give it those few minutes to do its job! Since coconut flour brands can differ a bit, if your batter is still thin after 5 minutes, add more coconut flour a few teaspoons at a time.
Perfect for Busy Mornings
One of the greatest things about muffins is their portability. You can easily send them out with the kids to the backyard or grab them on a busy morning for breakfast on the go.
It’s always handy to have enough lemon blueberry muffins around, so consider doubling or tripling the recipe for easy freezing. Just remember to take some out of the freezer the night before to thaw on the counter for breakfast.
Coconut Flour Lemon Blueberry Muffins Recipe
Lemon-blueberry muffins packed with protein and healthy fats thanks to coconut flour and eggs.
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, whisk together eggs, melted butter, coconut milk, honey, vanilla, and lemon juice until smooth.
- In a separate medium bowl, mix coconut flour, baking powder, baking soda, cinnamon, salt, and lemon zest.
- Gradually combine the dry ingredients with the wet ingredients, being careful not to over-mix.
- Gently fold in the blueberries.
- Let the muffin batter rest for 5 minutes so the coconut flour can absorb the liquid.
- Roughly chop the pecans, if using.
- Use a ¼ cup measure to scoop the batter into greased muffin tins or line them with paper liners.
- Sprinkle chopped pecans on top, if using.
- Bake for 25–30 minutes or until the tops are golden and a toothpick comes out clean.
- Cool on a wire rack and enjoy!
- Store leftovers in an airtight container and consume within a few days.
Nutritional Information:
Amount Per Serving (1 muffin)
Calories: 176
Calories from Fat: 108
Fat: 12g (18%)
Saturated Fat: 6g (38%)
Trans Fat: 0.2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 92mg (31%)
Sodium: 220mg (10%)
Potassium: 116mg (3%)
Carbohydrates: 13g (4%)
Fiber: 3g (13%)
Sugar: 8g (9%)
Protein: 4g (8%)
Vitamin A: 247IU (5%)
Vitamin C: 2mg (2%)
Calcium: 33mg (3%)
Iron: 1mg (6%)
Percent Daily Values are based on a 2000 calorie diet.
Notes:
- Make sure to grease the muffin tin well with coconut oil or ghee, or use natural cupcake liners to prevent sticking.
- If using frozen berries, toss them in 1-2 teaspoons of coconut flour before folding into the batter. This helps prevent them from sinking and minimizes color bleeding.
I generally use regular-sized muffin tins, but if you opt for jumbo muffin cups, you’ll need to extend the baking time by a few minutes. For mini muffins, reduce the baking time and start checking at around 12 minutes.
Other Healthy Baking Recipes
Looking for healthier alternatives to traditional baked goods? Here are some other better-for-you baked good recipes that my kids particularly enjoy:
Do you enjoy making grain-free muffins? What are your best tips and tricks? Feel free to share below!
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