AIP Lemon Blueberry Muffins

AIP Lemon Blueberry Muffins

Lemon and blueberry. What a duo, right? That zesty lemon tang paired with the juicy sweetness of blueberries—pure bliss, especially when baked into soft, fluffy muffins. These AIP Lemon Blueberry Muffins are perfect if you’re following the Autoimmune Protocol (AIP), paleo, or gluten-free diets. But honestly, they’re a hit with anyone who loves a healthier treat without missing out on flavor.

What’s special about this recipe? It’s totally allergen-friendly and made with simple, nutrient-packed ingredients. These muffins give you all the cozy, classic flavors of traditional baking—minus the stuff your body doesn’t love. Ideal for breakfast, brunch with friends, or just a midday treat. Ready to get baking? Let’s go!

AIP Lemon Blueberry Muffins

Quick Recipe Details

Here’s a quick snapshot before we dive in:

  • Prep Time: 15 minutes
  • Bake Time: 20–25 minutes
  • Total Time: Around 40 minutes
  • Servings: 6–8 muffins (double the recipe for more!)
  • Skill Level: Beginner-friendly

Pro Tip: These muffins are great for meal prep. Make a batch, pop them in the fridge (or freezer), and enjoy throughout the week.

What You’ll Need

Tools:

  • Muffin tin (standard size)
  • Parchment liners (no sticky mess!)
  • Two mixing bowls (one large, one medium)
  • Whisk, spatula, and a small saucepan (for the gelatin egg)
  • Cooling rack
Lemon Blueberry Muffins

Ingredients:

Wet Ingredients:

  • ½ cup coconut milk (full fat works best)
  • 5 tbsp honey (or maple syrup for a vegan option)
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest (use organic lemons if you can)
  • 3 tbsp coconut oil, melted
  • 1 tsp alcohol-free vanilla extract

Dry Ingredients:

  • ⅔ cup coconut flour (sifted to remove lumps)
  • ¼ cup arrowroot flour (makes the texture light)
  • 1 tsp baking soda
  • A pinch of salt (⅛ tsp)

Gelatin Egg:

  • ¼ cup water
  • 1 tbsp gelatin (look for the AIP-compliant red can)

Add-ins:

  • ¾ cup fresh blueberries (frozen works too—just rinse and pat them dry first!)

Substitutions:

  • No coconut milk? Try tigernut milk or another AIP-friendly option.
  • Prefer maple syrup over honey? Swap it out.
  • Arrowroot flour missing? Tapioca flour works just as well.

Pro Tip: Fresh, organic lemons make all the difference here—zest and juice them right before baking for peak flavor.

Step-by-Step Instructions

Instructions AIP Lemon Blueberry Muffins

This process is super straightforward. Here’s what to do:

1. Preheat and Prep

Set your oven to 350°F (175°C) and line your muffin tin with parchment liners.

2. Mix the Wet Ingredients

In a large bowl, whisk together the coconut milk, honey, lemon juice, zest, melted coconut oil, and vanilla. Smell that? So citrusy and fresh!

3. Prepare the Dry Ingredients

In a separate bowl, stir together the coconut flour, arrowroot flour, baking soda, and salt. Use a fork to break up any clumps.

4. Combine Wet and Dry

Slowly mix the dry ingredients into the wet, stirring constantly. The batter will get nice and thick—that’s the coconut flour doing its thing!

5. Make the Gelatin Egg

In a small saucepan, sprinkle gelatin over water and let it sit for two minutes to “bloom.” Heat on medium-low, whisking until smooth and foamy.

6. Mix It All Together

Quickly stir the gelatin egg into the batter. Be fast—it sets quickly as it cools.

7. Fold in the Blueberries

Gently fold in the blueberries with a spatula. Try not to squish them too much—blueberry streaks can make the batter a little messy.

Serve AIP Lemon Blueberry Muffins

8. Fill the Muffin Liners

Spoon the batter into your liners, filling them about ¾ full. Bake for 20–25 minutes. You’ll know they’re done when the tops turn golden and a toothpick comes out clean.

9. Cool and Serve

Let the muffins cool in the tin for about 5 minutes. Then transfer them (with the liners still on) to a cooling rack. Wait until they’re completely cool before digging in—it’s worth it!

Fun Variations

Variations AIP Lemon Blueberry Muffins
  • Amp Up the Lemon: Add more zest or even a drop of lemon extract if you’re a lemon lover.
  • Swap the Fruit: Raspberries or diced strawberries work great as blueberry substitutes. Perfect for summer!
  • Add Some Glam: Top with a drizzle of AIP-friendly glaze (mix coconut butter and lemon juice) for a fancy touch.

Storage & Meal Prep

To Store:

  • Fridge: Keep muffins in an airtight container for up to a week.
  • Freezer: Wrap them individually in parchment paper, then toss them into a freezer bag. They’ll stay fresh for up to 3 months.
Storage AIP Lemon Blueberry Muffins

To Reheat:

  • From the fridge: Warm in the microwave for 15–20 seconds.
  • From frozen: Defrost in the microwave on low for 1 minute or heat in an oven at 300°F (150°C) for about 5 minutes.

These muffins aren’t just a sweet treat—they’re packed with nutrients, too. Who says you can’t have your (AIP-friendly) muffin and eat it too? Whether you’re following a specific diet or just trying something new, this recipe will quickly become a favorite in your kitchen. Enjoy!

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AIP Lemon Blueberry Muffins

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These bright and zesty AIP Lemon Blueberry Muffins are a perfect treat for anyone following the Autoimmune Protocol (AIP), paleo, or gluten-free diets. Bursting with fresh blueberries and citrusy lemon, they’re soft, moist, and naturally sweetened with honey. Ideal for breakfast, snacks, or a light dessert, these muffins are easy to make and freezer-friendly!

  • Author: dreamy-bassi
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 minutes
  • Yield: 68 muffins 1x
  • Category: Breakfast, Snack
  • Cuisine: AIP, Paleo

Ingredients

Scale

Wet Ingredients:

  • ½ cup coconut milk (full-fat)
  • 5 tbsp honey
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp coconut oil, melted
  • 1 tsp alcohol-free vanilla extract

Dry Ingredients:

  • ⅔ cup coconut flour (sifted)
  • ¼ cup arrowroot flour
  • 1 tsp baking soda
  • ⅛ tsp salt

Gelatin Egg:

  • ¼ cup water
  • 1 tbsp gelatin (red can recommended)

Add-ins:

  • ¾ cup fresh blueberries

Instructions

  1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the coconut milk, honey, lemon juice, lemon zest, melted coconut oil, and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, mix the coconut flour, arrowroot flour, baking soda, and salt. Ensure there are no lumps.
  4. Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet ingredients while whisking to avoid clumps. The batter will thicken as it absorbs moisture—this is normal!
  5. Prepare Gelatin Egg: In a small saucepan, pour water and sprinkle gelatin evenly over the surface. Let it bloom for two minutes until gel-like. Heat gently over medium-low heat while whisking until frothy.
  6. Incorporate Gelatin Egg: Quickly stir the gelatin egg into the batter until fully combined. Work quickly as gelatin sets fast!
  7. Fold in Blueberries: Gently fold in the blueberries using a spatula to avoid breaking them apart.
  8. Fill Muffin Cups & Bake: Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool & Serve: Let muffins cool in the pan for five minutes before transferring them (still in liners) to a cooling rack. Allow to cool completely before serving.

Notes

Serving Suggestions: Enjoy these muffins warm with a dollop of coconut yogurt or alongside herbal tea for a cozy snack or breakfast treat.

Tips & Tricks:

  • Use fresh organic lemons for zesting and juicing for maximum flavor.
  • If using frozen blueberries, rinse and pat them dry before adding to prevent batter discoloration.
  • Don’t overmix the batter—it can affect texture.

Storage & Reheating:

  • Store in an airtight container in the fridge for up to one week.
  • Freeze individually wrapped muffins in parchment paper inside a freezer-safe bag for up to three months.
  • To reheat: Microwave on low power for about one minute or warm in an oven at 300°F (150°C) for five minutes.

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