It’s blueberry season! One of my favourite ways to use blueberries is to toss a cup or so into my best-loved gluten-free muffin recipe. Today I made these Blueberry Lemon Poppy Seed Muffins using my basic almond flour muffin recipe and adding lemon zest, lemon juice and poppy seeds. They’re light and they’re lemony, but they’re so full of protein that one totally satisfies.
We arrived home from our trip to Nova Scotia to find our blueberry bushes overloaded with berries, the branches heavy with their weight. Grandchildren to the rescue! Those four kids are particularly adept at cleaning off a blueberry bush in record time–straight into their tummies. I love watching them devour these berries, knowing that they’re full of vitamins and anti-oxidants and all things good for their growing bodies.
Got 15 minutes? Then you have time to whip up a batch of these healthy muffins!
Stir the dry ingredients in one bowl, the wet in another, then combine the two. Fill muffin cups and pop them in the oven. By the time the coffee has 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.
Blueberries are so versatile. They make a great addition to salads like this Nectarine Avocado Salad. I especially like pairing them with smoked salmon as in this Grilled Salmon Salad with Blueberries and Figs. 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 muffins!
These Paleo Blueberry Lemon Poppy Seed Muffins are made with almond flour, honey, and fresh blueberries. They're light and lemony!
- 2 cups Bob's Red Mill Superfine Almond Flour (200 gm)
- 1/2 tsp baking powder
- zest of one lemon
- 1/8 tsp sea salt
- 2 tbsp poppy seeds
- 3 large eggs
- 1/4 cup liquid honey
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp melted butter or coconut oil
- 1 cup blueberries, fresh or thawed
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.
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.
Kitchen Items I used to make these Blueberry Lemon Poppy Seed Muffins
No lemon in the fridge today? Try these instead!
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