Blueberry Lemon Muffins

Treat the mom in your life to a lovely tea party brunch this spring, and put these freshly baked blueberry lemon muffins on the menu.

5 from 1 vote
Print Recipe

Blueberry Lemon Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 Servings
Calories: 196kcal


  • 2 cups blanched almond flour
  • ¼ cup tapioca or arrowroot starch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher or fine sea salt
  • 3 large eggs room temperature
  • 1/3 cup unsalted butter or coconut oil melted
  • 1/3 cup unsweetened applesauce or 1 mashed medium ripe banana
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • cups fresh or frozen blueberries if using frozen berries do not thaw


  • Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
  • In a large bowl, whisk together the almond flour, starch, cinnamon, baking soda, and salt. In a separate bowl, whisk together the eggs, butter or oil, applesauce, lemon zest, and vanilla. Pour the wet ingredients into the dry and stir to combine thoroughly. Gently fold in the blueberries.
  • Divide the batter evenly among the lined muffin cups. Bake for 20-25 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Cool completely before serving or storing. Store muffins in an airtight container in the refrigerator for up to 3 days.


Nutrition Facts
Blueberry Lemon Muffins
Amount Per Serving
Calories 196 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 40mg13%
Sodium 110mg5%
Potassium 34mg1%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 70IU1%
Vitamin C 2.5mg3%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blueberries Hallie Klecker Lemon Magazine Muffins Optionally Dairy Free
Previous Post

Garlic & Tahini Kale Salad

Next Post

Mexican-Style Grilled Corn on the Cob

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating