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gluten free blueberry lemon muffins
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4.55 from 48 votes

Blueberry Lemon Muffin Recipe

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


  • 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.