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Paleo Lemon Blueberry Muffins

Posted on Jul 7, 2015 | 2 comments

Paleo Lemon Blueberry Muffins

Paleo Lemon Blueberry Muffins


Light, fluffy and bursting with lemony goodness, these Paleo Lemon Blueberry Muffins are a mouth-watering treat. Perfect to serve to anyone. Non-paleo eaters will love them, and scarf them down just as fast as those who eat paleo everyday.


Some paleo muffins disappoint with their lack of lemony taste. The addition of tangy lemon extract and a few drops of lemon flavored liquid stevia solved this. I love the taste of lemon paired with the sweetness of blueberries; makes for a wonderful flavor combo. In the first five minutes of baking, these Paleo Lemon Blueberry Muffins, exude a delicious lemon scent that carries on in the finished flavor of the muffins.


These Paleo Lemon Blueberry Muffins are sweet enough to also serve as cupcakes. If you’d like to frost them, try my Paleo Buttercream Frosting with a few drops of lemon liquid stevia added to the frosting ingredients. You can never have too much lemony taste!


Paleo Lemon Blueberry Muffin


Paleo Lemon Blueberry Muffins

  • Prep time:  15 minutes
  • Cook time:  30 minuets
  • Servings:  12 muffins



  • 1 1/4 cups almond flour
  • 3/4 cup arrowroot flour
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt



  • 2 eggs
  • 1 cup very ripe mashed bananas
  • 1/2 cup birch xylitol, organic maple sugar, or 20 drops Sweefleaf water-processed liquid stevia (for extra lemon flavor:  I use a combo – 10 drops Sweetleaf lemon liquid stevia, plus 1/2 cup birch xylitol)
  • 1/4 cup apple or pear sauce (you may also use maple syrup for sweetener, if you do, omit this sauce as it will be too moist)
  • 1 TBS. lemon extract,
  • 1 tsp. vanilla extract
  • 1 lemon, zested then very finely minced
  • 2 TBS. butter, ghee, coconut, walnut, or any oil of choice, melted



  • 1 cup fresh or frozen blueberries
  • If frozen, thaw and drain off liquid before adding to muffins. Don’t be alarmed; even if you drain frozen berries, the juice will turn your batter purple. They will then brown on the outside as they bake. This doesn’t affect the taste, but if the color will bug you, use fresh berries. I used fresh in the muffins in the picture.


(Payton’s Paleo 30 Day Challenge friendly if xylitol or stevia is used as sweetener)

1) Pre-heat oven to 375°.

2) Combine all dry ingredients, set aside.

3) Beat eggs on high for 45 seconds, then mix in all other wet ingredients until well blended.

4) Combine wet and dry ingredients, then fold in fruit.

5) Completely fill lined muffin cups.

6) Bake for 26-30 minutes.


These muffins freeze very well. For breakfast, I take them out of the freezer as we need them and briefly microwave them. For lunch, I take one out in the morning before work and pop it in my lunch bag. The Paleo Lemon Blueberry Muffins are completely defrosted by lunch time.


Paleo Lemon Blueberry Muffin



Join the conversation and post a comment.

  1. Karen

    You have done it again!! These Blueberry Muffins are outstanding. I used 1/4 cup Xylitol & 10 drops of Stevia to sweeten, and the flavor was perfect. I love that you have so many recipes to experiment with on your blog. Jasmine will love these!!

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