You know that magical moment when tangy lemons meet sweet, juicy blueberries? It’s like sunshine in a bite! These AIP Lemon Blueberry Muffins are a perfect way to enjoy that flavor combo, and they’re completely Autoimmune Protocol (AIP) friendly. Whether you’re following the AIP diet or just want a wholesome muffin that’s grain-free and dairy-free, this recipe has you covered.
This recipe was born out of a simple idea: creating a healthier version of traditional lemon blueberry muffins. Using things like coconut flour, arrowroot flour, and gelatin (instead of eggs), these muffins are light, fluffy, and packed with vibrant flavors. They’re great for breakfast, as a snack, or even dessert. Ready to give them a try? Let’s get started!
Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 muffins (easy to scale up or down)
Difficulty Level? Super beginner-friendly. Nothing complicated here—you’ve got this!
What You’ll Need
Tools and Equipment
- Muffin pan
- Parchment paper liners (or silicone liners)
- Two mixing bowls (one big, one medium)
- Whisk
- Small saucepan (for the gelatin egg)
- Measuring cups and spoons
- Cooling rack
No parchment paper liners? No worries! Silicone liners or a greased muffin pan work just fine.
Ingredients
Here’s the lineup:
- 1/2 cup coconut milk (full-fat for best results)
- 5 tablespoons honey (adjust if you like it less sweet)
- 1/4 cup lemon juice (fresh-squeezed for that zing)
- 1 tablespoon lemon zest (adds citrusy pop)
- 3 tablespoons coconut oil, melted
- 1 teaspoon alcohol-free vanilla extract
- 2/3 cup coconut flour
- 1/4 cup arrowroot flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup water (for the gelatin egg)
- 1 tablespoon gelatin (try using high-quality gelatin like Great Lakes Red Can)
- 3/4 cup fresh blueberries
Ingredient Swaps
- No arrowroot flour? Use tapioca flour instead.
- Maple syrup can replace honey if that’s your thing.
- Frozen blueberries work too! Toss them in a little arrowroot flour to keep them from sinking.
Ready to Bake? Let’s Do This!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your muffin pan with parchment paper liners or grease it up with coconut oil.
Step 2: Mix the Wet Ingredients
Grab a big bowl and whisk together coconut milk, honey, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Smooth and creamy is what you’re aiming for here.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, stir together the coconut flour, arrowroot flour, baking soda, and salt. Make sure there are no lumps—nobody likes surprises in their batter!
Step 4: Bring It All Together
Slowly add the dry mix into the wet ingredients while whisking. The batter will thicken as the coconut flour does its thing. Keep whisking until the mixture is smooth.
Step 5: Prep the Gelatin Egg
Now, this part’s quick but important. Put 1/4 cup water in a small saucepan. Sprinkle 1 tablespoon gelatin evenly over the water and let it “bloom” for 2 minutes. Heat gently, whisking until it dissolves and looks frothy—about 1 minute. Pour this into your batter immediately and mix well.
Pro Tip: Work fast when adding the gelatin egg—it sets quickly!
Step 6: Fold in the Blueberries
Carefully fold in your blueberries using a spatula. Gentle is the name of the game—you don’t want to smash them.
Step 7: Fill Those Muffin Cups
Spoon the batter into your muffin liners, filling about 3/4 of the way. This leaves room for them to rise without spilling over.
Step 8: Bake
Pop the pan in your preheated oven and bake for 20–25 minutes. The tops should be lightly golden brown, and a toothpick poked into the center should come out clean. Your kitchen will smell like heaven by now.
Step 9: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes, then move them (still in their liners) to a cooling rack. Wait until they’re completely cool before diving in—they firm up as they rest.
Extra Tips and Variations
Seasonal Swaps
- Try raspberries or strawberries for a summery vibe.
- Feeling festive? Cranberries are perfect for fall!
Dietary Adjustments
- Cut down on the sugar by reducing honey or using stevia drops.
- If using tapioca flour, double-check that your coconut milk is nut-free if allergies are a concern.
How to Store (And Reheat!)
Storage
Keep the cooled muffins in an airtight container in the fridge—they’ll stay fresh for up to a week. For longer storage, freeze them in a container or bag for up to three months.
Reheating
Got frozen muffins? Let them thaw overnight in the fridge, or warm them in the microwave for about 20 seconds.
These AIP Lemon Blueberry Muffins are light, zesty, and just the right amount of sweet. Perfect for breakfast, snack time, or even dessert. Give them a try—you won’t believe how easy (and delicious) it is to bake AIP-friendly treats at home. Happy baking!
PrintAIP Lemon Blueberry Muffins
These AIP Lemon Blueberry Muffins are a perfect blend of tangy lemon and sweet blueberries, crafted to be grain-free, dairy-free, and egg-free for those following the Autoimmune Protocol (AIP). Light, fluffy, and bursting with flavor, they make a delightful snack or breakfast treat that’s both nourishing and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, Snack
- Cuisine: AIP, Paleo
Ingredients
Wet Ingredients:
- 1/2 cup coconut milk (full-fat recommended)
- 5 tbsp honey
- 1/4 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 3 tbsp coconut oil, melted
- 1 tsp alcohol-free vanilla extract
Dry Ingredients:
- 2/3 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1/8 tsp salt
Gelatin Egg:
- 1 tbsp gelatin (grass-fed recommended)
- 1/4 cup water
Add-ins:
- 3/4 cup fresh blueberries
Instructions
Step-by-Step Method
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with parchment paper liners or silicone liners.
- Mix Wet Ingredients: In a large mixing bowl, whisk together coconut milk, honey, lemon juice, lemon zest, melted coconut oil, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate medium bowl, mix coconut flour, arrowroot flour, baking soda, and salt until evenly combined.
- Form Batter: Gradually add the dry ingredients to the wet mixture while whisking continuously to avoid clumps. The batter will thicken as the coconut flour absorbs moisture.
- Prepare Gelatin Egg: In a small saucepan, sprinkle gelatin evenly over the water and let it bloom for about two minutes. Heat on low until dissolved and frothy, then quickly stir it into the batter.
- Fold in Blueberries: Gently fold in the fresh blueberries using a spatula without breaking them apart.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them about three-quarters full to allow room for rising.
- Bake: Bake for 20–25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for five minutes before transferring them (still in liners) to a cooling rack to cool completely.
Notes
Serving Suggestions
Serve these muffins warm or at room temperature with herbal tea or alongside fresh fruit for a refreshing snack or breakfast option.
Tips & Tricks
- Work quickly when adding the gelatin egg—it sets fast as it cools!
- Toss frozen blueberries in arrowroot flour before folding into the batter to prevent sinking if substituting for fresh ones.
- For extra lemon flavor, sprinkle additional zest on top before baking.
Storage & Reheating Instructions
- Store cooled muffins in an airtight container in the fridge for up to one week or freeze for up to three months.
- To reheat frozen muffins, thaw overnight in the fridge or microwave for about 15–20 seconds until warm.
