Lemon Blueberry Muffins

Enjoy one of these on an early morning or snow-delay day! Straight from the oven and warm, they’ll taste so good you won’t believe they’re a healthy alternative to regular morning muffins.

Print Recipe


  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup grade A maple syrup
  • 1 lemon, juice and zest
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh blueberries


  1. Preheat your oven to 350 degrees.
  2. Whisk the eggs, coconut oil, vanilla, maple syrup, lemon juice and zest together in a large mixing bowl.
  3. Sift in the coconut flour, sea salt, and baking soda. Stir until well combined.
  4. Gently fold in the blueberries.
  5. In a muffin tin, scoop 1/4 cup of batter in to each lined muffin cup.
  6. Bake for 35-40 minutes, enjoy!