Blueberry Lemon Coconut Muffins


  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup Agave Nectar
  • 2 eggs
  • 1 Tbsp melted coconut oil
  • 3 Tbsp fresh lemon juice
  • 1/4 cup almond milk (I used unsweetened vanilla almond milk)
  • 1 Tbsp vanilla extract
  • 1/2 cup blueberries, fresh or frozen


  1. Preheat oven to 375 degrees.
  2. Combine ingredients from coconut flour to agave nectar in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.
  3. Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.
  4. Grease muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. (Will fill from 6-9 normal-sized muffin tins.)
  5. Bake at 375 degrees for 25 to 30 minutes.
 Adapted from:

3 responses

  1. just to warn you, the first time i made this, i goofed up the flour (using tapioca flour – i really should label my bulk-bought flour). so when i made them the second time, with coconut flour, the batter was sooooo dry that i added quite a bit of water (at least a cup) because the coconut flour just soaked everything up – and it kind of worked… but only kind of. ended up weirdly soggy. but if i hadn’t, i don’t think they would have stuck together. if anyone has advice/ideas, let me know. but basically another paleo muffin fail for me 😦

  2. I also tried this recipe and it was very very very very dry. I doubled the coconut oil to try to savage before baking but it wasn’t enough. :(. Maybe someone else has thoughts?

  3. I found this blog on Pinterest and was dying to try this recipe! Iadded lemon zest and about 1/2 a tablespoon of extra coconut oil. It was dry but I packed the batter into my silicone muffin tray and they turned out delicious with almost a pound cake consistency! I feel like this recipe would make a great crumble over fruit in a cobbler since it really doesn’t come together in a batter!

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