Blueberry Lemon Poppy Seed Muffins

These light, lemony Blueberry Lemon Poppy Seed Muffins are made with almond flour, honey, and lemon. Gluten-free, grain-free, and bursting with blueberries!
It's blueberry season! One of my favorite ways to use blueberries is to toss a cup or so into my best-loved gluten-free muffin recipe. I make these Blueberry Lemon Poppy Seed Muffins using my basic almond flour muffin recipe and add lemon zest, lemon juice, and poppy seeds.

They're light and they're lemony, but they're so full of protein that one muffin satisfies. 

Blueberries are so versatile. They make a great addition to salads like this Nectarine Avocado Salad. And who doesn't love blueberries in desserts like this Blueberry Limoncello Crisp or Blueberry Lemon Coffee Cake?

Next time you buy, or pick, fresh blueberries, set aside one cup and enjoy all their health benefits in these yummy almond flour blueberry lemon muffins!

Got 15 minutes? Then you have time to whip up a batch of these healthy muffins!

🥄 Instructions

Stir the dry ingredients in one bowl and the wet ingredients in another, then gently combine the two until no traces of flour remain. Fill lined muffin cups and pop them in the oven to bake.

By the time your coffee has been brewed, you'll have fresh blueberry lemon poppy seed muffins to enjoy!

Use fresh or frozen and thawed blueberries in this recipe. If you don't like poppy seeds, leave them out and add a teaspoon of cinnamon instead.

🗒 More recipes for gluten-free muffins and loaves

📖 Recipe

Blueberry Lemon Poppy Seed Muffins

These Paleo Blueberry Lemon Poppy Seed Muffins are made with almond flour, honey, and fresh blueberries. They're light and lemony! Perfect for breakfast or brunch.

Print Pin Rate

Course: Baked Goods/Quick Bread

Cuisine: American, Canadian

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 269kcal

Author: Elaine

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Ingredients

• ▢ 2 cups (200gm) almond flour, finely ground and sifted
• ▢ ½ teaspoon baking powder
• ▢ zest of one lemon
• ▢ ⅛ teaspoon sea salt
• ▢ 2 tablespoons poppy seeds
• ▢ 3 large eggs, at room temperature
• ▢ ¼ cup liquid honey
• ▢ 1 tablespoon lemon juice, freshly squeezed
• ▢ 2 tablespoons melted butter or coconut oil
• ▢ 1 cup blueberries, fresh or thawed

Instructions

• Heat oven to 325°F and line 8 muffin tins with parchment paper liners.
• Measure or weigh almond flour and place in a large mixing bowl. Use the scoop and level method. Spoon the flour into a measuring cup, then level it with a knife. 
• Add baking powder, lemon zest, sea salt and poppy seeds.
• In a medium bowl, whisk eggs, add honey, lemon juice, and melted butter or coconut oil.
• Add wet ingredients to dry ingredients and very gently stir in blueberries.
• Fill muffin cups ¾ full. Bake for 22-25 minutes. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
• Store at room temperature for 2 to 3 days. For longer storage, refrigerate in an airtight container or wrap individually and freeze.

Nutrition

Calories: 269kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 64mg | Potassium: 93mg | Fiber: 3g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 2.6mg | Calcium: 114mg | Iron: 1.7mg

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