This Lemon Blueberry Paleo Muffin recipe is dairy free, gluten free, and delicious! It is also packed with healthy fats and nutrients. There are two glaze versions (Paleo and non-Paleo, with suggestions on how to adjust flavors). This muffin recipe is great all on its own, with no glaze, however, if you like a little something sweet on top, I’ve got you covered! In addition to muffins, this recipe can be used to make a small cake, cupcakes, bars, or mini bites for any special occasion. Enjoy!!
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Ingredients
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 cups almond flour (don’t pack, or press, when measuring)
- 1/4 cup coconut flour (don’t pack, or press, when measuring)
- zest from 1 medium lemon
- 3 Tablespoons fresh squeezed lemon juice (save extra for glaze)
- 4 eggs
- 1/2 cup coconut butter, softened (spreadable/pourable consistency…you might have to slightly warm it, see the picture below)
- 1/3 cup pure maple syrup
- 1 cup blueberries
Glaze (Paleo version)
- 2 Tablespoons fresh squeezed lemon juice OR non-dairy milk substitute, if you don’t like lemon
- 3 Tablespoons pure maple syrup
- 2 Tablespoons coconut oil, melted
- 1/3 cup coconut butter, softened
- 1/8 tsp ground cinnamon
- 1 Tablespoon hot water
Glaze (Non-Paleo version…has sugar)
- 1/2 cup powdered sugar BE SURE TO CHOOSE ALLERGY-FRIENDLY POWDERED SUGAR= (gluten-free/corn-free…I use Wholesome Organic Powdered Confectioners Sugar with tapioca starch in ingredients) …most regular powdered sugars have corn starch in it to help reduce clumps, however, that corn starch often has gluten, so an alternative is to find a powdered sugar with tapioca starch
- 5 teaspoons fresh squeezed lemon juice OR non-dairy milk substitute, if you don’t like lemon
Instructions
- Preheat oven to 350 degrees F.
- Put cupcake liners (silicone liners or paper liners) in regular sized muffin/cupcake pan spaces. There will be 12. Set aside.
- Combine cinnamon, salt, baking soda, almond flour, and coconut flour into a large bowl. Set aside.
- Whisk together lemon zest, lemon juice, eggs, coconut butter, and pure maple syrup until well combined.
- Add the wet ingredients to the dry ingredients and mix until combined well.
- Fill cupcake liners equally. It is best to start with filling each of them halfway full and then distributing the rest, to ensure equal distribution (you will end up with them around 3/4 full). Add blueberries by gently pressing them down into batter, leaving portions of them still showing.
- Bake for approximately 25 minutes, or until toothpick inserted into center comes out clean. All ovens cook differently, so watch to make sure they don’t brown too quickly. Adjust temperature, rotate the pan, or cover with loose foil, if top cooking too quickly. Once done, remove from oven and allow them to cool.
- Once cool, add glaze to tops. Choose either the Paleo glaze version above, or the Non-Paleo glaze version above. Whisk together all the glaze ingredients, from whichever version you prefer, until you have a smooth and glossy consistency.
- Eat them right away (remove liners when ready to eat), or store in the refrigerator to allow glaze to slightly harden. I eat them up very quickly, however, they will be good in the refrigerator for approximately 5 days. They are great to freeze for up to a year. If you want to freeze right away, it is best to first put them in the refrigerator for a couple hours to allow glaze to harden a bit. This will make it less messy when freezing them.
- These are also great heated up! Take liner off and place in the microwave for 20-30 seconds. They will turn out really moist and the glaze will become more softened and drizzle around the muffin. I use a fork when I warm them up, because they will be pretty warm and glaze a bit runny. One of my favorite ways to eat them! Enjoy!!
