Gluten Free Lemon Blueberry Muffins - Shine with JL
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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