No Sugar Lemon Blueberry Muffins

No Sugar Lemon Blueberry Muffins

These lemon blueberry muffins are:

- sugar-free - gluten-free - lectin-free - low carb - easy to make - perfectly moist,   and delicious


- Organic blueberries (fresh or frozen)

Dry ingredients

- Almond flour - Coconut flour - Baking soda - Baking powder - Salt

Wet ingredients

- Pasture-raised eggs - Monk fruit sweetener - Avocado or MCT oil - Full fat coconut milk - Lemon juice - Lemon zest - Vanilla extract - Poppy seeds


If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour.



Combine the dry ingredients in a bowl; add the poppy seeds if using.

Dry ingredients


Whisk the wet ingredients in another bowl.

Wet ingredients


Add the dry ingredients to the wet ingredient bowl and combine with a spatula without overmixing. You will get a solid but light-textured batter/dough.

Mix ingredients


Add the blueberries coated in coconut flour.

Add blueberries


Spoon the batter into the paper cups and sprinkle some poppy seeds on top. Bake for 30-40 minutes, until they don't feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.

Bake and enjoy

Tap the link below for full recipe

Tap the link below for full recipe