Lemon Blueberry Muffins

It’s muffin mania at our house, the only Paleo breakfast my middle child will eat. Sweet Bella-Boo, who has enough sass to rule the world. I could not, for the life of me, get that girl to eat her eggs!! Nearly every morning I make an egg scramble and it was always a battle with her — until I started making Paleo muffins. Little does she know, 2 muffins = 1 egg. Mwahh haha hahaha **evil laugh.



1 dozen


1/2 cup coconut flour

1/2 tsp sea salt

1/2 tsp baking powder

1/2 tsp cinnamon


6 eggs

1 tsp. vanilla

1 lemon, zest and juice

1/3 cup pure maple syrup

1/4 cup canned coconut milk

1/4 cup coconut oil, melted


2 cups blueberry


prep time, 5 minutes — bake time, 35 minutes

1) In a large mixing bowl, sift together dry ingredients.

2) In a separate bowl, whisk together wet ingredients.

3) Add wet ingredients to dry ingredients, beat for 2 minutes. Stir in blueberries.

4) In a non-stick or paper lined muffin pan, fill muffin cups halfway and bake in a 350 degree pre-heated oven 30-35 minutes.

5) Let cool a few minutes before removing from pan. Cool completely on a wire rack and store in an air-tight container for up to 3 days or store in freezer for later use.


From my kitchen, to yours ….. making Paleo possible for the picky eaters!! ENJOY!!

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