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  • Writer's pictureLaverne Banderk

Almond Flour Lemon Blueberry Chia Seed Muffins

Muffins are one of my favourite snacks. I always try to make sure I have some on hand either in the fridge or freezer for a quick, healthy snack, and these Almond Flour Lemon Blueberry Chia Seed Muffins are one of my new favourites! The lemon and blueberry flavours go so well together, and the almond and coconut flours help to keep the muffins super moist and soft. They are also refined sugar-free, paleo, dairy-free, and grain/gluten-free.


4 eggs

1 tsp vanilla extract

1/3 cup melted coconut oil

1/4 cup real maple syrup (or honey)

1/4 cup real lemon juice

1-2 tbsp lemon zest

1/4 tsp sea salt

1/2 tsp baking soda

1 3/4 cups almond flour

1/2 cup coconut flour

2 tbsp chia seeds

1 cup fresh or frozen blueberries


Preheat the oven to 350F and grease a muffin pan with coconut oil or use liners.

In a large mixing bowl, add in the eggs, vanilla, coconut oil, maple syrup, lemon juice and zest, and mix well to combine.

Add in the almond and coconut flours, salt, baking soda and chia seeds, and stir until just combined. Try not to overmix.

Gently fold in the blueberries.

Pour the batter into the muffin cups, filling almost to the top (makes about 12 muffins), and bake for about 25-28 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

Let the muffins cool, remove from the pan and enjoy! Store the muffins in an air-tight container in the fridge for up to one week. They also freeze really well and can be stored in the freezer for 2-3 months.

This recipe was inspired by and adapted from .

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