Once in awhile, nothing else will satisfy like a fresh-baked muffin! On such special occasions, this recipe fits the bill perfectly.

Bursting with tart lemon and sweet blueberries, this is a treat for breakfast or tea time. Enjoy!

Lemon Blueberry Muffins
Gluten-Free, Dairy-Free, Sugar-Free

Makes 12


  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup Swerve (we find it at Wegman’s; but you can also get it on Amazon)
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon pure organic lemon extract
  • 1/2 cup frozen wild blueberries, thawed


  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, sweetener, baking powder, and salt in a medium mixing bowl.
  3. In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract.
  4. Blend the flour mixture into the egg mixture and mix thoroughly.
  5. Gently add in the blueberries.
  6. Fill muffin cup 3/4 full.
  7. Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

Be Well,

Donna Stephens, BCN, CNHP, LDHS