Blueberry Lemon Muffins (grain-free)

 Move over coffee shop, these blueberry lemon muffins are tastier, take no time to pop in the oven and are way healthier for your body and soul.



 The smell of freshly baked muffins in the morning, the most heavenly sent! These beautiful, moist, light muffins are the perfect start to anyone’s day. They are packed with fruit, high quality good fat, fibre, protein and the right kind of sweet.

These muffins have become an easy staple in our household. They are a perfect go-to for fussy babies, (12months and over)  children or a quick healthy breakfast or even a snack. My little girl hoovers these up every time I pop one onto her plate with some raw butter. These make a great brunch or breakfast invite contribution and everyone is thrilled to hear how they are made with no grain, no white sugar or processed ingredients.



 Especially yummy with a nice hot cup of tea. My favourite has always been peppermint, mint and blueberry lemon bliss.

…with no guilt 😉




Blueberry Lemon Muffins (grain-free)
Yields 6
Moist delicious muffins. Simple and fresh.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1/2 cup coconut flour + 2 tbsp.
  2. 1/4 tsp. baking powder
  3. 1/4 tsp. sea/kelp/Himalayan salt
  4. 4 eggs
  5. 1/3 cup coconut oil or ghee
  6. 3 tbsp.raw honey or a good quality maple syrup
  7. 1/3 cup water
  8. 2 tsp. lemon juice
  9. zest of 1 lemon
  10. 1/2 tsp. pure vanilla extract
  11. 3/4cup wild blueberries
  1. Set oven to 360 degrees F.Grease a muffin tray or insert muffin cups. Use extra butter or coconut oil, coconut flour sticks easily.Warm raw honey and coconut oil on low in a small pot
  2. Add coconut flour, baking soda and salt to one bowl and whisk together.
  3. Add eggs to another bowl and beat with a hand mixer on high for 35seconds.
  4. Add honey, coconut oil, vanilla, water, lemon juice and zest to the beaten eggs.
  5. Using the hand mixer beat on medium till contents are smooth and blended together.
  6. Pour the wet ingredients into the dry and beat till blended and smooth.
  7. Stir in blueberries and immediately scoop out into muffin tins till the very tops.
  8. Place into the middle of the oven and bake.
  9. Take muffins out and let them cool for 10 minutes in the muffin tin. Gently, if you just greased the pan; use a butter knife to loosen the sides and pull them out and place on a cooling rack.
  10. Slice, butter and enjoy!
  1. feel free to experiment with different kinds of fruits and berries
  2. If the muffins don't look ready to come out - insert a toothpick, If it comes out clean, pull them out to cool.
  3. These are a perfect snack or breakfast for little ones. A healthy touch of the right sweet, fibre, healthy fat, protein and fruit. These would be ok for babes 12 months and over.
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