Mini Lemon & Blueberry Muffins (Video)

Blueberry-and-lemon-muffins copy

These tasty muffins are awesome to grab and go on a busy morning.

When you make the decision to be healthier, by cutting gluten, sugar and dairy from your diet, your body responds immediately.

You feel lighter, tighter, and energetic.

You grow accustomed to breakfasts of eggs, meat, nuts and berries…until one day you have an intense craving for blueberry muffins.

That’s when this recipe saves the day 🙂

Check out just how easy these delicious muffins are to make in this video…

Mini Lemon & Blueberry Muffins
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 24


  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil
  2. In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple syrup, lemon juice and zest.
  3. In a small bowl, whisk the coconut flour to remove lumps, add salt and baking soda.
  4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
  5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
  6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
  7. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a week.

Serving size: 1 Muffin     Calories: 84     Fat: 5     Carbohydrates: 4     Sugar: 2     Sodium: 55     Fiber: 1     Protein: 3    
Best mini paleo muffin recipe



  • Michelle April 22, 2014 at 10:24 pm

    Looks FANTASTIC! Question: why not use mini muffin paper liners? I see you put the finished muffins in them; why not bake the muffins in the paper liners?

    • Diana April 22, 2014 at 11:52 pm

      Thanks Michelle! I don’t bake with the paper liners when there’s coconut oil in the batter because the liners come out oily. Once the muffins are baked and cooled I’ll pop them in a nice clean liner if I want to serve them fancy. If it’s just for the fam then I put them in a big tupperware sans liners and store in the fridge.

      • Michelle April 23, 2014 at 5:31 pm

        Ah – that makes perfect sense! Have you tried freezing them? If so, do they freeze well?

        • Diana April 24, 2014 at 5:59 pm

          Hi Michelle, these muffins are always eaten so quickly that I haven’t had the chance to try freezing them! I’m sure it would do fine in an air-tight container.

  • Julie @ CoolStufffor April 23, 2014 at 11:12 am

    These sound incredible, will be trying soon!

    • Diana April 23, 2014 at 4:54 pm

      Thanks Julie, Enjoy!

  • JoAnn April 26, 2014 at 1:43 am

    Could you use frozen blueberries instead of fresh?

    • Diana April 27, 2014 at 8:52 pm

      Hi Joann,
      Yes, you could also use frozen blueberries. Enjoy!

  • Mathilda August 23, 2014 at 11:21 pm

    Tried this recipe tonight and it turned out GREAT! Being allergic to nuts, I’ve been searching for a coconut based recipe and was so happy to find this one. This is actually my first time baking paleo and the success with this recipe makes me look forward to try out new ones!

    • Diana August 26, 2014 at 7:12 pm

      Hi Mathilda,
      Thanks so much for sharing your experience with this recipe! So glad you enjoyed it 🙂

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