Grainless Lemon Blueberry Muffins

By Dr Ernst
September 29, 2020

These grainless Lemon Blueberry Muffins are moist and flavorful, and they are a delicious way to start the morning! 



  • 6 eggs
  • 1/4 C Grass Fed Butter (Room Temp)
  • 1/2 C Coconut Milk
  • 1/4 C Raw Honey
  • 1 TSP Vanilla
  • 1 TBSP Lemon Juice
  • 2/3 C Coconut Flour
  • 1/2 TSP Baking Powder
  • 1 TSP Cinnamon
  • 1/2 TSP Himalayan Salt
  • 1/2 TSP Lemon Zest
  • 1 C Blueberries (Frozen)


  • Preheat oven to 400F.
  • In large bowl mix eggs, butter, coconut milk, honey,vanilla and lemon juice until thoroughly mixed.
  • In a separate bowl mix together coconut flour, baking soda, cinnamon, salt and lemon zest.
  • Combine dry ingredients into the wet ingredients.
  • Mix with a whisk until no more “lumps” are present.
  • Fold in blueberries and allow the batter to sit for 5-7 min at room temperature (this is to allow the coconut flour to “settle”)
  • Use a 1/4 cup measuring cup to transfer batter into a silicone muffin mold or regular muffin pan with cupcake liners.
  • Bake for 20-25 min
  • Remove and transfer to a cooling rack before serving.


Fat: 13.5 g, Carbs: 12g (net), Protein 5.8 g

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