I love the smell of baking. Especially when it comes to lemon blueberry muffins in the oven! They are filled with the warm aroma of fresh blueberries. Fresh lemon juice and juicy blueberries are the perfect combination. In fact, this healthy berry shoemaker’s other favorite snack in our home also combines berries and baking.
Blueberries: Nutritious (and children’s favorite snacks!)
Blueberry season is one of my favorite U-Pick Fruit seasons. Kids love helping (maybe inspired by the extra benefits of getting some tasting when picking!).
To freeze blueberries, simply wash them with lemon juice diluted with water (see articles on washing fruits and vegetables). Place the berries on the dishwasher on the counter, dry at room temperature, and then glue them in the refrigerator container. These glass lock containers with lids are one of my favorite ways to freeze items. They are dense and clear so you can easily see what’s inside and they’re stacked beautifully.
Have you ever tried pure frozen blueberry snacks that come out directly from the freezer? This is the favorite kid here, especially during the hot summer months.
The best part (except frozen blueberries that have barely worked snacks): Blueberries are very healthy! Higher antioxidants, fiber, vitamin C and K, potassium, and many other vitamins and minerals, it’s easy to see why blueberries are known for being “super foods.”
How to Make Lemon Blueberry Muffins with Coconut Flour
Most of the muffins are filled with processed granulated sugar, brown sugar, powdered sugar (a lot of sugar!) and all-used powder (gluten). Unlike processed sugary options, these lemon blueberry muffins are full of healthy ingredients. Coconut flour, coconut milk and eggs make these muffins contain fiber and protein. It’s a delicious combination that guarantees to fill those belly (at least for a while.)
Add a sweet flavor from the freshness of honey, lemon and optional pecans. Not only do they have a nice lemon flavor, they are lighter than some grain-free recipes. And, if you don’t have any blueberries on hand, try raspberries or blackberries!
I also have an apple cinnamon muffin recipe and coconut flour, which is great if you prefer fall flavors.
Note on Coconut flour in this recipe: It is important to follow the instructions and let the batter rest for about 5 minutes. Coconut flour works like a sponge and absorbs liquid and thickens the batter. Make sure it gives it a few minutes to work! Since the coconut flour brand may vary, the batter is still thin after 5 minutes, please add some coconut flour at a time.
Perfect for busy mornings
One of the best things about muffins is that they are so portable. You can send them to the backyard with your kids or take them to breakfast on busy mornings.
You can never have enough lemon blueberry muffins on hand, so double or triple the recipe for easy freezing. Remember to remove some refrigerators from the refrigerator the night before so they can melt on the counter in time.
Coconut Flour Lemon Blueberry Muffin Recipe
The advantages of lemon blueberries, with lots of protein and healthy fats of coconut flour and eggs.
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Preheat the oven to 375°F.
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In a large bowl, whisk together the eggs, melted butter, coconut milk, honey, herbs and lemon juice until smooth.
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In a separate medium bowl, combine coconut flour, baking powder, baking soda, cinnamon, salt and lemon zest.
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Gradually mix the dry ingredients into the wet ingredients until they are mixed. Avoid over-mix.
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Fold the blueberries gently.
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Let the muffin batter sit for 5 minutes so that the coconut flour can absorb the liquid.
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Roughly chop pecans (if used).
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Using a ¼ cup size, insert the batter sc into a greased muffin tin, or line up with a paper liner.
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Sprinkle chopped pecans on top (if used).
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Bake for 25-30 minutes, or until golden on top and insert a toothpick to clean.
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Cool on wire racks and enjoy!
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Store all leftovers in an airtight container and enjoy within a few days.
Nutritional facts
Coconut Flour Lemon Blueberry Muffin Recipe
Serving per serving (1 muffin)
Calories 176
108 fat calories
Daily Value %*
Fat 12 grams18%
Saturated fat 6G38%
Trans fat 0.2g
Polyunsaturated fat 1g
Monounsaturated fat 4G
cholesterol 92mg31%
sodium 220mg10%
Potassium 116mg3%
carbohydrate 13G4%
Fiber Optic 3G13%
Sugar 8g9%
protein 4G8%
Vitamin A. 247iu5%
Vitamin C 2mg2%
calcium 33mg3%
iron 1mg6%
*Percent daily value is based on a 2000 calorie diet.
- Make sure to lubricate the muffin tin well with coconut oil or ghee, or use a natural cake lining to avoid sticking.
- If using frozen berries, pour it into 1-2 teaspoons of coconut flour and fold it into the batter. This helps prevent them from sinking to the bottom and stops them from oozing too much color into the muffin.
I use regular muffin tins, but if you are using giant muffin cups, you need to add the time to a few minutes. For mini muffins, reduce baking time and check them in 12 minutes.
Check out my article on kid-approved breakfast for healthier protein-packed breakfast ideas.
Other Healthy Baking Recipes
Looking for healthier alternatives to traditional baked goods? Here are some other better baking recipes my kids especially love:
Do you make cereal-free muffins? What are your tips and techniques? Please share below!
