Gluten free blueberry lemon muffins

    1 hour 10 min

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

    1 person made this

    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    For a flourless muffin, they were pretty good. The texture was more like a cornmeal muffin, and I wished for more of a lemony flavor. The brown color is from the almond flour and the coconut sugar. The glaze adds some much-needed moisture, and I would like more lemon in the glaze, too.  -  13 Jan 2015  (Review from Allrecipes US | Canada)


    I didn't care for this recipe. Followed recipe as it. Too oily. All of the blueberries dyed the bottom of the muffins blue, which in and of itself is not a bad thing, but the bottoms were just a mushy oily mess.  -  23 Jun 2016  (Review from Allrecipes US | Canada)


    These are delish! I went hunting for a lemon muffin and this pulled up!! so glad that it did, it is a keeper! I made these with flax eggs -bc I ran out of eggs- (Flax egg is 1 Tablespoon flax to 2.5 Tablespoons water- and let congeal for a few minutes.) and kept the rest of the muffin to recipe. I would agree that you can decrease the coconut oil. However, even completing the recipe as is, my 3 children , neighbor and husband all wanted more. We ate the dozen that it made instantly and all saddened to realize these healthy muffins were gone. I did go with a slightly different glaze, just because, it was easier for me. I think I will be making some more tomorrow... or maybe tonight. 5 stars if decreased coconut oil.  -  19 Nov 2015  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 8 collections