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!

Print Recipe
5 from 29 votes

Blueberry Lemon Muffin Recipe

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 servings


  • 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


  • 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.
Course: BREAKFAST, DESSERT, gluten free, low carb + keto, recipes, VIDEO
Cuisine: BREAKFAST, DESSERT, low carb + keto