Gluten free blueberry lemon muffins

Gluten free blueberry lemon muffins

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About this recipe: These gluten free blueberry and lemon muffins with a coconut lemon glaze are made with ground almonds instead of flour.

Cindy Anschutz

Serves: 12 

  • Muffins
  • 3 egg, at room temperature
  • 120ml coconut oil, melted
  • 55g coconut sugar
  • 1 lemon, zested
  • 1 teaspoon lemon extract
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 175g ground almonds
  • 150g fresh blueberries
  • Glaze
  • 120ml coconut butter, melted
  • 120ml raw honey
  • 1 lemon, juiced

Prep:10min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Line one muffin tray with paper cases.
  2. Whisk eggs, coconut oil, coconut sugar, lemon zest and lemon extract together in a bowl. Sift salt, bicarbonate of soda and baking powder together in a separate bowl; stir in ground almonds using a rubber spatula. Mix egg mixture into almond mixture until batter is smooth; fold in blueberries. Scoop up mixture using an ice cream scoop and place in paper cases, filling about 3/4-full.
  3. Bake in the preheated oven until a skewer inserted in the centre comes out clean, 30 to 35 minutes. Cool the muffins.
  4. Mix coconut butter, honey and enough lemon juice together in a bowl until smooth; drizzle over muffins once they have cooled down.


Butter or ghee can be used in place of the melted coconut oil in the muffins.

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