06 May 2013

Paleo Blueberry (Lemon) Muffins

What happens to Paleo muffins when you (I) think you're (I'm) too cool to buy muffin papers?

Learn. From. Me.

Driven by an unhealthy desire to eat cake every morning (I don't, but in a perfect world...), I was determined to make these babies work because I wanted an alternative to eggs. The second time around, I followed instructions to the letter and as you can see, these muffins are-- borrowing terminology from Thug Kitchen-- fucking beautiful.

Contain your jealousy... just kidding. Be jealous.

Since summer is a creepin'-- well, everywhere except Minnesota-- these paleo treats make a great snack or breakfast. I omitted the lemon... NOT because I forgot to buy it at the store or anything... which I think would've added another level of flavor that was lacking in the plain blueberry muffins. The biggest flavor difference from the refined sugar and bleached flour kind we're used to is that they're less sweet.

The consistency is spongy & super moist-- so much so they soaked the cheap papers I got from Target, and they should be stored in a sealed container in the fridge to get your money's worth since paleo muffins require a hella ton of eggs, fancy maple syrup, and pricey coconut flour.

But these Paleo Blueberry Muffins were totally worth it.

Paleo Blueberry Lemon Muffins

6 eggs
1/2 cup butter or coconut oil, melted
1 tsp pure vanilla extract
1/4 cup grade B maple syrup (do NOT use the cheap stuff)
1 lemon, juice and zest (for plain blueberry muffins, simply omit lemon)
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1 cup fresh blueberries

Preheat oven to 350 degrees Fahrenheit.

Whisk the eggs, butter or coconut oil, vanilla, maple syrup, lemon juice, and zest together in a large mixing bowl. Sift in the coconut flour, sea salt, and baking soda, and stir until well combined. Gently fold in the blueberries.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes. Unless your oven runs hot, then try 25-35. Test with a toothpick.


  1. Just made these tonight they were delicious! Super moist unlike other paleo muffins I have tried, my hubby loved them too!

    1. Wonderful-- I'm glad you loved them!

  2. This post is great for many reasons, but the intro is what's most relatable for me... I'm glad to know that not following instructions isn't just something that doesn't work well for me!
    They're wonderful, thank you!

    1. Oh I have many cooking/baking stories I could share - but I refuse to quit!

      Glad you loved the muffins! :)

  3. Can't wait to try these! I can not stomach eggs by themselves so this is a great alternative. Thank you!

  4. These are perfect muffins, just delish! My 3 and 4 year old also love them.

  5. 2 questions. Is it 1/2 coconut oil before or after melting? Also, I have a small sea salt grinder with 3 coarseness settings. Should I grind 1/2 tsp worth or remove the lid and measure 1/2 tsp worth of unground salt? I'm really excited to try these and I want to make sure I don't mess up.

    1. Update: made my first attempt. While they were tasty, they stuck to the liners like crazy! Maybe I used the wrong ones. I'm gonna try spraying nonstick spray in them. Also, moist was an understatement, mine came out soggy on the bottom. Maybe it was the oil? I did forget to preheat the oven so maybe those couple minutes of sitting made them separate or something. I'm also going to use less blueberries, mine seemed like they had too many. Gonna make the tweaks and try again tomorrow. Wish me luck!

    2. Oh yeah, do I just stir with a spoon or do I use a mixer? Mine looked a little flat, not fluffy like yours.

    3. Awesome Anna! So glad you tried them! As you can see from the first picture I had a challenging time as well. I measured out the half cup of coconut oil before melting it. Also, it would be 1/2 tsp ground sea salt. I just bought regular liners and I do remember them sticking - they get pretty soaked with the oil and egg. You might want to try wax paper liners (do they make those???). I think the preheating definitely mattered - these are really sensitive muffins and as much as I like to deviate from recipes, this one is pretty strict and that would also explain why they did rise as much. I have a mixer... but I didn't use it for this recipe. Good luck!

    4. Perhaps silicone cases would be better.