Coconut Flour Lemon Blueberry Muffins

These muffins are delicious and so quick to make! They are gluten and wheat free, dairy free and nut free. Perfect as a healthy afternoon treat or to pack into school lunchboxes for the kids.

Fun Fact: Coconut Flour is high in iron which supports reduction of tiredness and fatigue!

Coconut Flour Lemon Blueberry Muffins

Print Recipe
Serves: makes 12 Cooking Time: 40 mins


  • 90g Coconut Flour
  • Pinch of Pink Himalayan Salt
  • 1/2 tsp Bicarbonate of Soda
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Handful blueberries
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 5 eggs



Combine all the dry ingredients in a mixing bowl and mix


Roughly blend the lemon zest, blueberries and lemon juice and set aside


In another bowl crack the eggs, add the maple syrup, coconut oil and the lemon and berry mixture - mix all wet ingredients properly


Add the wet ingredients to the dry ingredients and mix well, leave this stand for about 3 minutes for the flour to absorb everything


Fill 12 silicone cupcake moulds and bake at 180 degrees for about 30 minutes


Let cool before serving


Store in an airtight container in the fridge

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