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Home » Recipes » Breakfast » Breads + Muffins » Blueberry Lemon Muffins | Gluten Free

Blueberry Lemon Muffins | Gluten Free

4.55 from 48 votes
By Dani Spies
Jump to Recipe Print Recipe

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easy blueberry lemon muffins gluten free

These yummy blueberry lemon muffins are 100% free of refined flours and sugars and could not be any easier to make.

It’s basically a dump and stir recipe.

Dump your ingredients into your bowl, mix and serve!  My favorite way to bake.

These muffins would be a great addition to a Mother’s Day menu. Enjoy!

gluten free blueberry lemon muffins
Print Recipe
4.55 from 48 votes

Blueberry Lemon Muffin Recipe

Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 servings
Calories:

Ingredients

  • 6 eggs beaten
  • 1/4 cup apple sauce
  • 1/2 cup melted coconut oil
  • 1 tsp. vanilla
  • 1/4 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 tbsp. lemon zest
  • 1/2 cup fresh blueberries

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the eggs, apple sauce, coconut oil, vanilla extract, and maple syrup.
  • Add in coconut flour, sea salt, baking soda, and lemon zest and stir until everything is well combined. Gently fold in blueberries.
  • Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.

Breads + Muffins, Gluten Free, Low Carb + Keto, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Sarah Snell says

    May 9, 2017 at 8:23 am

    5 stars
    Oh wow!!
    This looks really delicious. This is really easy to make. Thanks for sharing this kind of healthy recipe yet so simple to make. Really appreciated!!!
    Best regards
    Sarah Snell

    Reply
    • Dani says

      May 11, 2017 at 11:28 am

      5 stars
      Any time!! Enjoy them.

      Reply
  2. James P. says

    May 13, 2017 at 11:41 am

    5 stars
    Hi Dani! A really basic question: if I were to make my own apple sauce for this recipe, would it be better with cooked or uncooked apples?

    Thank you for sharing, I love your blog 🙂

    Reply
    • Dani says

      May 15, 2017 at 9:04 am

      5 stars
      I think cooked:)

      Reply
  3. Farnaz says

    July 17, 2017 at 3:42 pm

    5 stars
    Hi Dani. One question, can I replace maypole syrup with honey as I don’t have it.
    And thanks for sharing it specially featuring your beautiful and lovely daughter!

    Reply
    • Dani says

      July 18, 2017 at 9:26 pm

      5 stars
      yes! that would work:)

      Reply
  4. Debra Allen says

    July 29, 2017 at 10:28 am

    5 stars
    Hi Dani. I am excited to make this. Did you use unsweetened apple sauce?

    Thank you.

    Reply
  5. neha says

    August 19, 2017 at 5:00 am

    5 stars
    very nice dish 🙂

    Reply
  6. Sanduni Kulatunga says

    September 11, 2017 at 8:23 am

    5 stars
    I did everything as mentioned and once baking time was complete I checked and it came out clean but later on when I removed the muffin cups I realized although top was fine the bottom was wet. Any idea why?

    Reply
    • Dani says

      September 15, 2017 at 11:07 am

      5 stars
      Hmmmm, did you use fresh blueberries or frozen?

      Reply
  7. Winnie says

    October 17, 2017 at 8:50 am

    5 stars
    Hi Dani, I don’t have coconut oil at home. Can I replace it with avocado oil?

    Reply
    • Dani says

      October 17, 2017 at 10:12 am

      5 stars
      I think that will work although the avocado oil may change the color a bit;)

      Reply
    • Winnie says

      October 22, 2017 at 3:06 pm

      5 stars
      I need to add more coconut flour if using avacado oil to make the batter thicker.

      Reply
  8. Sandra says

    November 25, 2017 at 12:23 am

    5 stars
    Hi Dani,
    I made these muffins last week, my husband was in the kitchen, took one quietly and went away to watch TV, when I suddenly hear……”Oh baby, you knocked out of the stadium with these!!!!” (It’s our own silly saying) You cannot imagine, how happy that made me feel! Since we are in a strict clean diet, due to health problems, these muffins are just a blessing for a sweet healthy treat!!!!
    Quick question: they turned out much more darker than the ones in the picture, I did not substitute any ingredient. Any idea why? (I used fresh blueberries)
    THANK YOU!!! Thank you!!!
    Sandra.

    Reply
    • Dani says

      November 28, 2017 at 6:23 am

      5 stars
      Ha! Thats so great. As for them browning, I’m not sure. I don’t think the fresh blueberries would do that. Sometimes it may be the pan we use or some ovens run hotter than others.

      Reply
  9. Amber says

    May 15, 2018 at 10:52 am

    5 stars
    I have made these muffins and I love them. They taste like lemon sponge cake to me. I have blood sugar problems so all grain based baked goods are out for me. I find it hard to go both grain free and sugar free, but I try to keep my net carbs to under 15g per meal. Even though these have natural sugars I can eat two and stay under my 15g limit. Thank you!

    I may at some point try to replace the maple syrup with a granular sugar free substitute. What do you think I could use to replace the liquid and how much of the “sugar” would I add? I am thinking maybe 1/4 almond milk to replace the maple syrup and 1/4 cup “sugar”. Does this sound right to you?

    Reply
    • Dani says

      May 19, 2018 at 11:29 am

      5 stars
      That sounds pretty good to me! But at then end of the day, will just require some trial and error. Let me know how it goes.

      Reply
    • Rory says

      June 22, 2019 at 9:26 pm

      5 stars
      I would just use sugar free maple syrup. Lakanto brand is great.

      Reply
  10. Maia says

    May 19, 2018 at 7:55 am

    5 stars
    My favorite video of yours! Recipe is delicious but you and Katie are too cute!

    Reply
    • Dani says

      May 19, 2018 at 11:26 am

      5 stars
      Awe!! Thank you!! XO

      Reply
  11. Anna says

    May 23, 2018 at 5:48 pm

    5 stars
    Hey, I need to make a gluten free muffin for when my sister is around but I only have almond flour. Would that work instead of coconut flour? I’m new to this whole gluten free thing. Lol.

    Reply
    • Dani says

      June 4, 2018 at 9:31 am

      5 stars
      Almond flour could work but it wouldn’t be an even swap. You would have to experiment a bit to get the measurements right 🙂

      Reply
  12. Kristina says

    November 27, 2018 at 11:20 pm

    5 stars
    Hi Dani..These muffins are Amazing!!! My kids love them I wanted to make this into a single layer bread loaf in a 9×9 glass dish. What temp and how long would I need to bake it?

    Reply
    • Dani says

      November 28, 2018 at 9:43 am

      5 stars
      That sounds like a great idea. I think you should keep the temperature the same and then start checking after 25 minutes or so. Remember, whenever you bake… a great indicator of ‘doneness’ or ‘almost doneness’ is when the kitchen starts to become very fragrant. Hope that helps!

      Reply
  13. Jeannie says

    January 7, 2019 at 7:15 am

    5 stars
    These were the best healthy muffins so far, thank you, I did put nuts on top some coconut on some. Very delicious

    Reply
    • Dani says

      January 7, 2019 at 9:42 am

      5 stars
      So glad you enjoyed them Jeannie!!

      Reply
  14. Naeema Halim says

    January 17, 2019 at 1:03 am

    5 stars
    Looks yummy,but my kids do not like the smell and taste of coconut,can I replace coconut flour with another gluten free flour(I have a blend of diff flours like maize,tapioca,buckwheat etc) and coconut oil with olive oil or butter? as i usually bake in butter

    Reply
    • Dani says

      January 17, 2019 at 10:17 am

      5 stars
      Hi Naeema! I’m sure there is a way to adjust the flours but my guess is that you would also have to adjust the measurements a bit. I’d love to hear what you do and if you like it!

      Reply
  15. Rory says

    June 22, 2019 at 9:30 pm

    5 stars
    Great recipe! Just made these for Sunday morning breakfast. One issue though…I ran into the same problem you mentioned in the video with muffins that had a hard time coming out of the pan. I thought I was prepared and even used some melted coconut oil to grease the cups…still had a really hard time freeing them. Next time will DEFINITELY be using paper liners. Keep the low sugar recipes coming!

    Reply

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