Paleo Blueberry Lemon Muffins

5.0/5 rating (2 votes)
Paleo Blueberry Lemon Muffins

My initial comment about my Paleo Blueberry Lemon Muffins is OMG Paleo muffins! These were so amazing that I immediately made a second batch.

Check out the lemon glaze below!

I am in love with my new Bialetti baking pans!

Makes 12 muffins.



  • Ingredients for Muffins
  • 3 large eggs, room temperature
  • 1/2 cup coconut oil, melted (butter or ghee)
  • 1/4 cup coconut sugar (or maple syrup)
  • 1 teaspoon lemon extract
  • 1 lemon, zest
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cup almond meal/flour
  • 1 cup fresh blueberries (or frozen but thaw)
  • Ingredients for Lemon Glaze
  • 1/2 cup coconut cream concentrate, melted
  • Juice of 1 lemon
  • 1/2 cup raw honey


  1. Directions for Muffins:

    Preheat oven to 350 degrees.

  2. Whisk together the eggs, oil, maple syrup, lemon extract, lemon zest then save to juice for lemon glaze below.

  3. Sift in salt, baking soda and baking powder then add in almond meal and combine using a rubber spatula.

  4. Fold in the blueberries.

  5. Line a muffin tin with muffin papers and fill each about 3/4 full. (use an ice cream scoop for the same size muffins)

  6. Bake for about 30-35 minutes. To test - a toothpick inserted comes out clean when they are done!

  7. Directions for Lemon Glaze:

    While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.

  8. Glaze each muffin then enjoy!

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