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Lemon blueberry muffins- gluten free, low in sugar and high in protein! ! |

Gluten-free Lemon Blueberry muffins

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  • Author: Maggie
  • Total Time: 28 minutes
  • Yield: 8 people 1x


These gluten free lemon blueberry muffins are a perfect addition to a nice cup of coffee on a spring morning. Not to mention a stellar nutrition profile.


  • 2 large eggs ((beaten))
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp apple cider vinegar (regular vinegar will work too)
  • 1 tsp vanilla extract
  • 1 tbsp avocado oil
  • 2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup blueberries
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • Sprinkle of coconut sugar on top (Optional)


  1. Preheat oven to 375 and prepare a greased muffin pan
  2. Beat eggs and add maple syrup, vinegar, vanilla extract and avocado oil to a small bowl. 
  3. In a large bowl add almond flour, baking soda and salt. Stir to combine. Add wet ingredients to dry and mix until well incorporated.
  4. Add in lemon zest and juice. Gently fold in blueberries. 
  5.  Pour ingredients into muffin pan filling about halfway to 3/4 full and sprinkle with sugar if desired. 
  6. Bake for 15-18 minutes or until golden.


  • This batter does not do well sitting in fridge overnight. I recommend baking them shortly after mixing. 
  • They are best stored in an air tight container at room temperature for about 4-5 days. 
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Side Dish
  • Method: baking
  • Cuisine: American


  • Calories: 216
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