Lemon Blueberry Muffins (AIP, Paleo)

I recently had my family over for brunch and I made a batch of blueberry muffins (non- AIP) for them. I thought it was only fair that I make an AIP version for myself so I started playing around with some ingredients. Usually it takes me quite a few tries to get it right but this recipe I made twice and it turned out great both times so I thought I would share it with you.

I promise these Lemon Blueberry muffins are so good no one will be able to tell they are AIP! The consistency is so close to the real thing and the flavor is out of this world! I asked a few family members to try a bite of my AIP muffins and although they hesitated a little at first, they were pleasantly surprised and could be heard saying, “Oh, wow…that actually is good.”

So the next time you are having a Sunday brunch bring a batch of these, they are sure to be a crowd pleaser!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print Recipe
Lemon Blueberry Muffins (AIP, Paleo)
Lemon Blueberry Muffins
Course dessert, Snacks
Prep Time 15 minutes
Cook Time 20-25 minutes
10-12 muffins
Course dessert, Snacks
Prep Time 15 minutes
Cook Time 20-25 minutes
10-12 muffins
  1. Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
  2. In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
  3. In a medium sized bowl combine the flours, baking soda and salt together. Stir.
  4. Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
  5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
  6. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
  7. Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
  8. Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
  9. Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
  10. Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
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There are 26 comments for this article
  1. Angela at 12:29 pm

    Just made these but they’re very moist. Even after baking for 35-40 minutes. I’ve followed the recipe as is, not sure what I’ve done wrong. Any tips?

    • Meagen Ashley Author at 1:20 pm

      Perhaps too much liquid? You also want to make sure they cool completely before you try to eat them. Also make sure not to over stir and add the dry ingredients to the wet very slowly stirring. Hope that helps!

  2. Tracy Cook at 6:18 pm

    What kind of coconut milk do you recommend , is it from the can? Also is tapioca flour a good substitute for arrowroot? Thank you!

    • Meagen Ashley Author at 1:16 pm

      Hi, I use the aroy-d brand of coconut milk. As long as the ingredients on the can just say coconut and water it is AIP friendly. Yes tapioca is a good substitute for arrowroot!

  3. Chrystal at 7:54 am

    Hi. I love your recipes. Thank you. I am not having success with gelatin eggs. I feel like I am whisking my arm off. Do I perhaps need to melt the gelatin more? I am using vital proteins gelatin.

    • Meagen Ashley Author at 10:07 pm

      Hi, I had trouble with gelatin eggs at first too. Pour the 1/4 cup of water into the sauce pan and then slowly sprinkle the gelatin over the water as evenly as possible. Then you can melt the gelatin by turning on the heat to low and once it has melted and there are no more lumps, take it off the heat and whisk. It should whisk fairly easily, so likely you just need to let it melt longer on the heat. Hope that helps!!

  4. Christina Swartz at 11:14 pm

    When it says gelatin in red can, what does that mean? Is there a certain brand? Where can I find it? New to AIP baking. -thanks!

    • Meagen Ashley Author at 10:05 pm

      Hi there! I use the Gelatin in the red can from Great Lakes but you can also use the brand Vital proteins. I order from vitacost or iherb.

  5. Victoria at 3:33 pm

    I only had limes so I used them in places of lemons. It was an interesting and fresh tasting twist on the traditional flavor! Try it!

  6. Ardi at 8:34 pm

    Great recipe! Thanks so much. I have tried with both raspberries and blueberries. I froze most of them and just took one out as desired–it thaws very quickly. I had one problem with my first batch–my coconut milk was cold so the coconut oil immediately rehardened. I used a double boiler to gently melt it again. The second time I subbed palm shortening, also melted, and it was also successful and delicious.

  7. Teri Felkel at 10:35 pm

    I just whipped up a batch of these and i wanted to ask if the batter is supposes to be somewhat liquidy? Becasue mine is not it is very dough like. I can pick it up with my hands and make a large clump out of it I have added more oil and coconut milk and still it wont thin out. Maybe you could post a pic of what the batter is supposed to look like consisitancy wise. Thanks in advance.

  8. Shannon at 7:12 pm

    Made these for the first time tonight and they are delish. The taste and texture are much better than some other AIP dessert recipes I’ve tried. I too added my melted coconut oil to colder coconut milk–I just put it in the micro for like 15 seconds. I will remember that for next time. I might try making these with orange juice/orange zest and cranberries.

    • Meagen Ashley Author at 11:10 am

      Hi Shannon,

      Thanks so much! I love the idea of adding orange and cranberries! Let me know how it turns out! 🙂

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