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!
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.
Comments
Sarah Snell says
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
Dani says
Any time!! Enjoy them.
James P. says
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 🙂
Dani says
I think cooked:)
Farnaz says
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!
Dani says
yes! that would work:)
Debra Allen says
Hi Dani. I am excited to make this. Did you use unsweetened apple sauce?
Thank you.
neha says
very nice dish 🙂
Sanduni Kulatunga says
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?
Dani says
Hmmmm, did you use fresh blueberries or frozen?
Winnie says
Hi Dani, I don’t have coconut oil at home. Can I replace it with avocado oil?
Dani says
I think that will work although the avocado oil may change the color a bit;)
Winnie says
I need to add more coconut flour if using avacado oil to make the batter thicker.
Sandra says
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.
Dani says
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.
Amber says
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?
Dani says
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.
Rory says
I would just use sugar free maple syrup. Lakanto brand is great.
Maia says
My favorite video of yours! Recipe is delicious but you and Katie are too cute!
Dani says
Awe!! Thank you!! XO
Anna says
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.
Dani says
Almond flour could work but it wouldn’t be an even swap. You would have to experiment a bit to get the measurements right 🙂
Kristina says
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?
Dani says
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!
Jeannie says
These were the best healthy muffins so far, thank you, I did put nuts on top some coconut on some. Very delicious
Dani says
So glad you enjoyed them Jeannie!!
Naeema Halim says
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
Dani says
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!
Rory says
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!