Print

AIP Lemon Blueberry Muffins

AIP Lemon Blueberry Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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.

Find it online: https://easyrecipeacademy.com/aip-lemon-blueberry-muffins/