5.0 from 30 votes
Lemon Blueberry Muffins
Perfectly light and fluffy muffins made with gluten-free flour, coconut flour, maple syrup, coconut milk, fresh blueberries, and lemon zest.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 170 kcal
Course:
Snacks
Cuisine:
American
Ingredients
Wet ingredients:
- 4 large eggs
- 1/2 cup coconut milk canned
- 1/3 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
Dry ingredients:
- 1/2 cup coconut flour
- 1/2 cup gluten-free flour blend
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-in:
- 3/4 cup fresh blueberries or frozen
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin tray with muffin liners.
- In a large mixing bowl, combine 1/2 cup Coconut flour, 1/2 cup Gluten-free flour blend, 1 teaspoon Baking soda, 1/2 cup Almond flour, and 1/8 teaspoon Salt.
- Place the 1/2 cup Coconut milk in a blender and blend until smooth. Add in the 4 large Eggs, 1/3 cup Maple syrup, 1/4 cup Fresh lemon juice, 1 tablespoon Lemon zest, 3 tablespoons Coconut oil, and 1 teaspoon Vanilla extract. Continue to blend for about 15 seconds until combined.
- Pour this mixture over the dry ingredients and, using a silicone spatula, gently mix until incorporated. Fold in the 3/4 cup Fresh blueberries. Mix gently to combine.
- Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature. Enjoy!
Cup of Yum
Notes
- You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
- Use cupcake liners to keep the muffins from sticking to the pan. If you don't have cupcake liners make sure you grease the inside of the muffin molds.
- Always start with the lowest cooking time recommended and watch for doneness from there.
- Allow the muffins to cool in the pan for 2-5 minutes and then place the muffins on a cooling rack. This helps your muffins from getting, what is called in baking circles, “soggy bottoms”!
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
149mg
(6%)
Potassium
79mg
(2%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
84IU
(2%)
Vitamin C
4mg
(4%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.