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Blueberry Lemon Muffins (gluten free + grain free, with dairy free option)

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  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x


Easy Lemon Blueberry Muffins loaded with juicy blueberries and bright lemon flavor. Gluten and grain free with a dairy free option.


  • 2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 cup ghee, butter, or coconut oil, melted
  • 1/3 cup maple syrup
  • 2 tbsp fresh lemon juice
  • zest from one lemon
  • 1 cup blueberries (plus more for sprinkling on top)


  • 1/3 cup coconut butter (I use THIS brand)
  • 1 tbsp coconut oil (I use THIS brand)
  • 12 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice
  • hot water


  1. Preheat oven to 350’F.  Line muffin tin with 12 paper liners.
  2. Mix together almond flour, arrowroot, baking soda, and salt.
  3. In another bowl, whisk together eggs, fat of choice, maple syrup, lemon juice, and zest. Add wet to dry and mix until well incorporated.  Fold in blueberries.
  4. Divide batter evenly into 12 muffin cups. Sprinkle a few blueberries on top of each muffin. Bake for 17-20 minutes, until golden on top and toothpick comes out clean in center. Remove from oven and allow to cool. 
  5. When muffins are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and lemon juice. Taste and add more sweetener if necessary.  Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy.  Keep whisking.  It will get there.
  6. Drizzle glaze over muffins.  ENJOY!