gluten free grain free dairy free lemon blueberry muffin recipe
gluten free grain free dairy free lemon blueberry muffin recipe

Gluten Free Lemon Blueberry Muffins


May 17, 2019

A simple recipe with only 8 ingredients! These cuties are perfect for snacks or breakfast. Classic blueberry muffins with a twist of lemon! To add more flavor, just add a bit more lemon juice.

Gluten Free, Dairy Free, Grain Free, Paleo-Friendly

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 12 Servings


2 1/2 cups Super-Fine Almond Flour, blanched whole almonds

6 tbsp Organic Coconut Sugar

2 tsp Baking Powder

3 Pasture-Raised Eggs

1 tbsp Freshly Squeezed Lemon Juice

1/3 cup Organic Cold Pressed Coconut Oil, melted and cooled

6 tbsp Almond Milk

3/4 cup Organic Blueberries


1Preheat your oven to 350°F and prepare a full size muffin tin with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.

2Mix your dry baking goods in a separate bowl. Set aside.

3Mix all wet ingredients until well combined. Slowly mix in dry ingredients.

4Fold in blueberries. Let batter sit for 5 minutes.

5Using a 1/4 cup as a scoop, place equal amount of batter in muffin liners.

6Bake for 19 to 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes before eating or storing.

This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!


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Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.

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