I love the smell of baking. Especially with the lemon blueberry muffins in the oven! They fill the entire house with the warm aroma of fresh blueberries. Fresh lemon juice and juicy blueberries are the perfect combo. In fact, another favorite treat in our home, this healthy berry cobbler also combines berries and baking.
Blueberries: Nutritional powerhouse (and kids’ favorite snacks!)
The blueberry season is one of my favorite U-Pick Fruit seasons. Kids love to help (probably motivated by the extra bonus of tasting some flavors while picking!).
To freeze blueberries, simply wash them with lemon juice diluted with water (check out this post on washing fruits and vegetables). Dry at room temperature, place the counter dish or dish berries and stick them in a freezer container. These glass lock containers with lids are one of my favorite ways to freeze things. They are airtight and clear, making it easy to see what the inside is and stack beautifully.
And have you ever tried snacks straight out of the freezer, just a simple frozen blueberries? This is a favorite of kids, especially on hot summer days.
The best part (in addition to the fact that frozen blueberries are practically a rude snack): Blueberries are ridiculously healthy! It’s easy to understand why blueberries get the name “superfood” because they have a lot of antioxidants, fiber, vitamins C and K, potassium and many other vitamins and minerals.
How to make lemon blueberry muffins with coconut flour
Most muffins are full of processed granulated sugar, brown sugar, powdered sugar (most of the sugar!), and all-purpose flour (gluten). Unlike the processed sweet options, these lemon blueberry muffins are full of healthy ingredients. Coconut flour, coconut milk and eggs raise these muffins with fiber and protein. It’s a delicious combination that is guaranteed to keep those little belly full (at least for a while).
Add a touch of sweetness from honey, citrus for the freshness of the lemon, and optional pecans for the crispy toppings. Not only do they have a lovely lemony flavour, they also have lighter breadcrumbs than some grainless recipes. And if you don’t have blueberries on hand, try raspberries or blackberries instead!
There is also an apple cinnamon muffin recipe with coconut flour.
One note about coconut flour in this recipe: It is important to follow the instructions and allow the batter to rest for about 5 minutes. Coconut flour works like a sponge, absorbing liquids and thickening the batter. Make sure you work for a few minutes! The coconut flour brand can change a little, so after 5 minutes, if the batter is still very thin, add a few teaspoons at a time to the coconut flour.
Perfect for busy mornings
One of the best things about muffins is that they are very portable. You can send them to the backyard with your kids or take them with you for breakfast on a busy morning.
You can’t get enough lemon blueberry muffins on hand, so you can double or triple the recipe for easy freeze. Don’t forget to take some from the freezer the night before and thaw at the counter in time for breakfast.
Coconut Flour Lemon Blueberry Muffin Recipe
The goodness of lemon blueberries, which is rich in protein and healthy fat from coconut flour and eggs.
Preheat the oven to 375°F.
In a large bowl, whisk eggs, melted butter, coconut milk, honey, vanilla and lemon juice until smooth.
In another medium bowl, mix the coconut flour, baking powder, baking soda, cinnamon, salt and lemon zest.
Mix the dry ingredients into the wet ingredients gradually. Avoid excessive mixing.
Gently fold the blueberries.
Let the muffin dough sit for 5 minutes so that the coconut flour can absorb the liquid.
Roughly chop the pecans (if used).
Using a ¼ cup tape measure, scoop the batter into a greased muffin can and arrange the paper liner.
Sprinkle the chopped pecans on top (if used).
Bake for 25-30 minutes or until the top is golden and the toothpick is clean.
Enjoy cool with a wire rack!
Store leftovers in an airtight container and enjoy within a few days.
Nutrition Facts
Coconut Flour Lemon Blueberry Muffin Recipe
Amount per serving (1 muffin)
176 calories from calorie fat
% Daily Value*
Fat 12g 18%
6g saturated fat 38%
Trans fat 0.2g
1g of polyunsaturated fat
January saturated fat 4g
Cholesterol 92mg 31%
Sodium 220mg 10%
Potassium 116mg3%
13G4% carbohydrates
Fiber 3G13%
8g of sugar 9%
4G8% protein
Vitamin A 247IU5%
Vitamin C 2mg 2%
Calcium 33mg 3%
Iron 1mg 6%
*Percent daily value is based on the 2000 calorie diet.
Spread coconut oil or ghee well on the muffin can, or use a natural cupcake liner to avoid sticking. If you are using frozen berries, throw them into 1-2 teaspoons of coconut flour and then fold them into the batter. This helps prevent them from sinking to the bottom and stops bleeding too much color on the muffins.
I use a normal size muffin can, but if I’m using a jumbo muffin cup, I’ll need to add a few minutes. For mini muffins, shorten the baking time and check in about 12 minutes.
Check out my child-approved breakfast post for healthier protein-filled breakfast ideas.
Other healthy baking recipes
Looking for a healthier alternative to traditional baked goods? Here are some other good recipes that my kids especially like:
Do you make grain-free muffins? What are your tips and tricks? Share it below!
