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Grain Free Lemon Blueberry Muffins

It is the blueberry season and we must take advantage of it. I had some organic blueberries in the fridge I wasn’t sure how I wanted to use and asked for inspiration from the awesome Instagram community today and it seemed like a lot of people wanted something with lemon and blueberries. So I decided on making grain free, (added) sugar free, lectin free muffins with lemon and blueberries.

Dr. Gundry’s Lemon Poppy Coffee Cake for lectin free muffins

Since I can’t take my mind from how good this cake in The Plant Paradox book was (page 222-223), I decided to use the dough as a base for these muffins (with few modifications). If you haven’t seen this yet, I made this cake a while ago and, without sharing the recipe – which you find in The Plant Paradox Cookbook – I outlined the few modifications I made and the observations after seeing some people failing at it. So check that post if you ever want to make the Lemon Poppy Coffee Cake – it is absolutely delicious.

One step you want to be careful with with both the original cake and this muffins, is the measurement of the flours. Make sure you always measure almond and coconut flours packed, because they tend to be fluffy and if you don’t use enough your cake will be too moist to cook or raise properly.

I hope you like it.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Grain Free Lemon Blueberry Muffins

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By Claudia Curici Serves: 12
Prep Time: 20 minutes Cooking Time: 30 minutes

A perfectly moist and delicate muffin that is good for you.

Ingredients

  • 1 cup organic blueberries
  • 1 1/2 (packed) cup blanched almond flour
  • 1/4 (packed) cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 pasture raised eggs
  • 3 tbsp Swerve
  • 1/4 cup avocado oil
  • 1/4 cup full fat coconut milk (in can)
  • juice of 2 lemons
  • zest of 2 organic lemons
  • 1 tsp vanilla extract
  • 1-2 tbsp poppy seeds (optional)

Instructions

1

Preheat the oven to 350F and line a muffin pan with 12 muffin paper cups.

2

Wash and dry the blueberries and coat them in coconut flour. Don't skip this step as the dough will come out too wet.

3

In a big bowl mix almond flour, coconut flour, baking soda and salt.

4

In another bowl whisk the eggs, avocado oil, coconut milk, vanilla, lemon zest, lemon juice and Swerve.

5

Add the wet ingredients into the dry ingredients and mix until all incorporated.

6

Add the blueberries coated in coconut flour to the dough and mix gently with a spatula so they don't break.

7

With a big spoon, start adding the dough to the muffin cups.

8

Sprinkle some poppy see on top (this is optional).

9

Bake for 30 mins (but keep an eye on them as ovens are always so different). Do the toothpick test if in doubt.

Notes

The way you measure the flour for these is essential. The cups should packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don;t add enough your cake will end up being way too moist.

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36 Comments

  • Reply
    Liz
    August 8, 2018 at 5:47 pm

    I made these today and they were very tasty. I didn’t watch the time carefully toward the end like I should have and they got a little more brown than I would have liked. I also added 1/3 cup of swerve since I know you go light on sweetener and I probably should have added 1/2 cup as they still were more savory than sweet. I will definitely try these again and still enjoyed them very much! Thank you

    • Reply
      Claudia
      August 10, 2018 at 12:23 pm

      Yes, I think my website should come with a warning about sweetness haha. It’s funny because I do have a sweet tooth, I love having cakes so much, it’s just that my taste buds for sweet must be very sensitive. I remember I decided not to add sugar in my tea when I was about 9 years old, that was long time ago and didn’t have any access to internet, or any info about diets and all that. I have no idea where all that came from. But thanks for leaving the comment, that will remind other readers to add more sweetener. xx

  • Reply
    rebecca
    August 9, 2018 at 4:03 pm

    I swapped out the flour on this for what I had on hand (1 c of cassava and 3/4 c tiger nut) and they turned out amazing! Actually better I think than when I made previously with almond / coconut mix.

    • Reply
      Claudia
      August 10, 2018 at 12:17 pm

      Hi Rebecca, it’s funny, the first time I made the original lemon coffee cake from the PP cookbook (which was the inspiration for these muffins), I made it with tigernut flour and even added some cacao, so it ended up more like a marble cake but it was super good. Unfortunately tigernut flour gives me heartburn so I can’t use it that much, but it is one of my favorite flours for baking. Thanks for leaving a comment. It’s great that you just go with what you have, I do the same. Not having an ingredient never stopped me haha. xx

  • Reply
    alicia savino
    August 13, 2018 at 8:34 am

    Made them the other day absolutely amazing. After reading the ingredients my husband said to me: No butter, no flour, no dairy, NO sugar…will taste like “caca”. I wish i can add photo. After eating one he said … I can’t believe Im actually eating blueberries muffins that taste so much better than unhealthy ones… he ate two. Now i have to make them again…thanks so much:) the only ingredient i I did change was the swerve for two tbsp Stevia with Inulin.. I dont like when companies dont want to specify what “natural ingredients” means… Swerve doesn’t…

    • Reply
      Claudia
      August 13, 2018 at 3:24 pm

      Amazing, thank you so much Alicia for sharing your experience. I thought the same as your husband, these were some of the best muffins I’ve ever had :). Great idea with the sweetener replacement. xx

  • Reply
    Heather
    August 22, 2018 at 8:55 am

    Can the swerve be substituted with any other sweeteners? Monkfruit maybe?

    • Reply
      Claudia
      August 23, 2018 at 8:51 pm

      Yes, definitely. Monkfruit is my favorite.

  • Reply
    Renee
    August 31, 2018 at 11:29 am

    Can honey be used in place of the Swerve?

    • Reply
      Claudia
      August 31, 2018 at 2:56 pm

      I think so. I haven’t tried but I would guess it could work.

  • Reply
    Katie
    September 3, 2018 at 6:05 pm

    mine turned out to be dry (more like scones rather than muffins) but still very delicious, I’ll probably add little more coconut milk next time. Thank you for sharing this recipe, Claudia!

    • Reply
      Claudia
      September 4, 2018 at 8:39 am

      Hi Katie, I’ve had countless people making this recipe and they are all raving about it. I also made them tens of time by now, they are always rather on the moist side. I really wonder what could had been for you to get them dry. I’d love to figure this out with you.

      • Reply
        Katie
        September 8, 2018 at 2:59 pm

        Thank you Claudia!

        Maybe it’s my oven? They were very delicious anyway. I don’t bake much to be honest but I plan to make them again soon and hoping they’ll be moist.

        • Reply
          Katie
          September 10, 2018 at 10:37 am

          UPD: still don’t know what happened the first time I made them but I just followed the recipe again yesterday and it was a total success! so yumi and moist <3 love them ! thank you again Claudia! I want to bake more now

          • Claudia
            September 10, 2018 at 1:49 pm

            Yay, so happy to hear that. Thanks for the update <3

  • Reply
    Keerti
    September 6, 2018 at 11:18 am

    Thank you so much Claudia, for making our lives easier !! You are such a blessing for us !!

    I followed your recipe for Brazilian cheese puffs, and Blueberry muffins – they came out perfect !! I was in food heaven.

    I’m so glad that you enjoy photography and that there’s a beautiful picture of the recipe attached. It always helps !!

    More power to you !!
    Hoping and wishing to see many more recipes !!

    Thank you !!

    • Reply
      Claudia
      September 6, 2018 at 12:20 pm

      Thank you so much Keerti, and thank you for letting me know about your results, it’s always helpful to know the recipe works for other people too. I’m happy you appreciate my pictures, it takes quite some work (and time) but to me it’s all worth it. <3

  • Reply
    Tricia
    September 8, 2018 at 8:31 pm

    Hi Claudia,
    I am just starting a lectin free lifestyle and already feel the benefits of it. Regarding your recipe: I live at high altitude, are there any changes that I should make? We recently moved from sea-level and have found that there is a big difference when cooking at 6500 ft! Thank you!

    • Reply
      Claudia
      September 9, 2018 at 10:26 am

      Hi Tricia, welcome and I’m happy to hear is going well for you. As per the altitude, was never aware there would be a difference in cooking. Can you give me more details? What have you noticed? I would be interested to find out more about this.

  • Reply
    Keerti
    September 18, 2018 at 2:01 pm

    I’m curious to know – do the muffins freeze well ?

    • Reply
      Claudia
      September 18, 2018 at 3:23 pm

      Yes! I like them even better than when warm or on the counter. Usually I freeze half and the other half I keep in the fridge.

  • Reply
    Keerti
    September 18, 2018 at 4:23 pm

    Thank you !!

  • Reply
    MELISSA F HUGHES
    September 24, 2018 at 9:44 am

    A recipe that looks like the real deal! I had to substitute coconut flour with Cassava flour. Used frozen blueberries, thawed and dried then coated with almond flour. I increased the recipe to 4 tbsp. swerve and still not very sweet as mentioned if you like sweet try the 1/3 cup. The amount of lemon juice is not helpful as some lemons could produce a lot of juice. I got 3 tbsp. out of two small lemons, I suggest more.

  • Reply
    Deanna
    September 25, 2018 at 5:38 am

    Hi i’ve made your recipe and dr p’s and i have a question about lemon flavor. I don’t get any! We are lemon poppyseed lovers in this house and both times that tang was misding. Also not sweet enough for me. But i know that i’ll figure that part out by experimenting with sweeteners and amounts. Both recipes are nice but a little bland. Any suggestions?

    • Reply
      Claudia
      September 25, 2018 at 10:21 am

      I guess is a question of taste, I heard people saying the Dr. G’s original recipe is too flavorful haha. I absolutely love lemon flavor, so I’d suggest go with more lemon zest (but not lemon juice). Double it if that’s what you like. Eventually, add a drop of food grade lemon essential oil? Be careful with the sweeteners though. The whole point of giving up sugar and sweet stuff is to reeducate your palate to not feel like wanting the sugar taste. Your brain doesn’t make the difference between tasting sugar and tasting sweetener, and once you feel the sweet taste you trigger a response from your brain that can affect insulin level in the same way as sugar. Try to gradually reduce the sweetness of your treats, your palate will need it less and less. I hope this helps xx

  • Reply
    Yola
    October 9, 2018 at 3:49 pm

    I LOVE, LOVE, LOVE the consistency and texture of the muffins but want them to be a tad more sweet (for my taste). Will adding more Swerve impact the overall makeup? Would you suggest another sweetener that would add a little more without sacrificing the consistency? Thank you! You are awesome.

    • Reply
      Claudia
      October 9, 2018 at 8:02 pm

      Yes, you can definitely add more Swerve, it’s not going to change the texture. And thank you so much for the kind words xx

  • Reply
    Valerie Murphy
    October 12, 2018 at 10:16 am

    since Blueberries are now out of season and apples are in I wonder about putting small chunks of apples instead. Anyt thoughts

    • Reply
      Claudia
      October 13, 2018 at 9:11 am

      I think it would work. Someone made them with fresh figs and said they were delicious. Maybe add some cinnamon? Let me know if you make them, I’d like to know how ti works. xx

  • Reply
    Vanessa
    November 4, 2018 at 1:44 pm

    What are the Nutrition facts/macros?

    • Reply
      Claudia
      November 4, 2018 at 3:39 pm

      Hi Vanessa, I don’t calculate macros and nutritional facts. You can go on one of the apps available for that, add the ingredients and you will get the macros.

  • Reply
    Carol L Christen
    November 5, 2018 at 9:50 am

    I made this with unsweetened dried blueberries. These turned out really good. So happy to add the recipe to my PP diet. Love the texture of the muffin.

    • Reply
      Claudia
      November 5, 2018 at 12:11 pm

      Thank you Carol, I’m happy you loved them! Where do you get your unsweetened dry blueberries from? Sounds like a good find.

  • Reply
    Heather
    November 12, 2018 at 10:18 am

    I tried these a few months ago and loved how moist they were. They are a favorite mid morning snack for both my husband and I, frequently packed in our daily lunch. The last batch, I mixed it up bit using fresh cranberries and orange in lieu of the blueberries and lemon. I was a little worried about how tart the cranberries might taste, so I added 2 extra Tbsp of sweetener… another favorite. Thanks for the great recipe!

    • Reply
      Claudia
      November 12, 2018 at 11:20 am

      Hi Heather, thanks for the idea! Cranberries and orange are a match made in heaven. Did you add fresh cranberries directly to the dough or you cooked them in advance? I have some cranberry sauce, I wonder if that could work.

      • Reply
        Heather
        November 12, 2018 at 8:49 pm

        I just added a heaping cup of dry fresh cranberries directly into the batter, no extra prep. The cranberries baked in much like the blueberries, defiantly more moist than dried cranberries. They were delicious!

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