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–+ servings
gluten free blueberry lemon muffins
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4.57 from 51 votes

Blueberry Lemon Muffin Recipe

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, low carb + keto
Servings: 12 servings
Calories: 154kcal
Author: Dani Spies

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.

Nutrition

Serving: 1muffin | Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 150mg | Potassium: 57mg | Fiber: 2g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg