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 a Paleo Autoimmune Protocol version for myself, so I started playing around with some ingredients and came up with these AIP Lemon Blueberry Muffins!
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.
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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.” The fluffy secret is in the arrowroot starch.
So the next time you are having a Sunday brunch bring a batch of these AIP Lemon Blueberry Muffins, they are sure to be a crowd pleaser!
Want a treat but don’t feel like baking? Try my AIP No-Bake Fruit Pizza! Or if you’re aiming for more veggies in the morning, whip up a batch of my AIP Breakfast Muffins.
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Lemon Blueberry Muffins (AIP, Paleo)
Lemon Blueberry Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins
Ingredients
- 1/2 cup coconut milk
- 5 tbsp honey
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 3 Tbsp coconut oil, melted
- 1 tsp alcohol free vanilla extract
- 2/3 cup coconut flour
- 1/4 cup arrowroot four
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup water for gelatin egg
- 1 Tbsp gelatin red can
- 3/4 cup fresh blueberries
Instructions
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Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
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In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
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In a medium sized bowl combine the flours, baking soda and salt together. Stir.
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Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
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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.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
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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.
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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.
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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.
98 Comments
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?
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!
I used one egg instead. And I replaced the arrowroot flour with cassava flour. Those were the only changes. They were crumbly but not sure if that’s because of the flour or there being so many blueberries dominating the mixture. Maybe a little of both. I’m not sure what to try the next time I make them. The dough was a thick cookie type dough instead of a drizzly muffin one. Still very tasty.
I can’t speak to the substitutions just make sure you let them cool completely and letting them firm up in the fridge sometimes helps as well.
What kind of coconut milk do you recommend , is it from the can? Also is tapioca flour a good substitute for arrowroot? Thank you!
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!
I have made several AIP blueberry muffin recipes and this one is the best thus far. My 81 yr old mother asked for them when I visit her and she’s an expert baker. This recipe is a keeper. Thank you.
Hi Donna,
This makes me so happy to hear that you and your mother both enjoy the recipe! Thank you for sharing that with me.
xo,
Meagen
If I can tolerate eggs, would I use just one?
yes! My friend tried this recipe with one egg and said it worked great!
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.
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!!
Can I sub a flax egg?
yes!
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!
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.
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!
Oh good to know! Thank you!
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.
Thank you for the feedback! Glad that palm shortening worked as well! 🙂
any substitute for the gelatin?
Well if you tolerate eggs then you could use a regular egg instead but eggs aren’t AIP compliant.
If i use an egg, i do not use gelatin? Thank you for this recipe!
Hello Bethann, yes you can replace the gelatin egg with 1 real egg!
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.
Tj
Hi there,
I have a photo of the batter on my instagram page. It should be dough like rather than liquid!
I had the same problem with the mixture being very dough like. I also added more coconut milk with no luck to end result. Its confusing when your recipes says “batter” as that implies something very wet as opposed to dry dough. Its expensive to waste ingredients especially when they cost so much.
Hi Ruby,
I am sorry your muffins didn’t quite turn out. I have had lots of people make these muffins with great success although there are always 2 or 3 that have trouble. Often it is the brand of coconut flour you used that can throw the recipe off. Next time if you make a recipe and it is too dry, just add little bits of water until you reach your desired consistency.
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.
Hi Shannon,
Thanks so much! I love the idea of adding orange and cranberries! Let me know how it turns out! 🙂
If I use frozen blueberries, should I make any adjustments to the other ingredients?
Thanks!
I would just make sure to drain the blueberries first, before adding to the recipe!
Do you have any idea the caloric count? Mine didn’t seem done, but they were still good. I did eat it hot out of the oven.
Sorry, I don’t have any idea about calories. You have to let them sit to firm up before eating so that they don’t seem undone. Hope you enjoy!
Hi Meagen,
I have some Vital Proteins gelatin (green top) will that work for this recipe? I’m crossing my fingers for beginners luck with your recipe!
Hi there, vital proteins gelatin will work.
[…] Lemon Blueberry Muffins […]
Can I use mashed banana in place of sugar?
I haven’t tried it but let me know how it goes!
I have these in the oven now and it seems an utter failure. I followed the recipe exactly, except I added a bit more coconut flour as I always do because I’m at such a high altitude. The edges are brown but the rest is still batter. I’ve baked a lot of paleo muffins and so forth but never have I had this happen. It must be something to do with the lack of egg.
Usually if this happens it has something to do with the brand of coconut flour you use. Unfortunately they are not all the same and I usually only use two brands that I consistently can rely on. Every oven is different too so if you find they are browning too quickly I would turn down the heat.
Hi! Is there any replacement for the coconut flour in this recipe? I am so coconut-ed out! The texture is a little gritty with the arrowroot flour but that didn’t bother me as much as the coconut flavor. Thanks!
Hi Lisa,
I haven’t tried any other flours so I can’t say. I haven’t had anyone say they are gritty but it could be the brand of flours you are using. You could try tigernut flour although I am not sure it would work exactly.
What brand coconut flour do you use?
Bob’s or nutiva!
Delicious. I followed the recipe to a T but used raspberries because I didn’t have any blueberries. I’ve had 5 already! 😉 Thanks for this great recipe!
Hi Nathalie! Thank you so much for the feedback! I am so happy you liked them! Raspberries sound delicious!
I don’t have the red can gelatin. Can I substitute the green can collagen?
Sorry! It won’t work- collagen is not sticky like gelatin. You need gelatin to hold it together as it acts like an egg.
Ok thank you! I had a feeling but thought I’d ask. I’ve been doing AIP a couple months and use the collagen for my morning smoothies. I was going to try some baking and your recipe sounds yummy. Curious what other things do you use the gelatin for?
Excellent recipe! I made these twice now with great success! My mom tried them with frozen blueberries and the batter was too thin and doughy. I don’t think she drained the blueberries. Thank you this recipe. !!
Hi Donna,
Thank you for stopping by to let me know you enjoyed these.:-) I bet adding a couple of Tbsp of coconut flour might help thicken the dough up if Mom uses frozen berries again!
xp,
Meagen
These were so easy to make… and super delicious! Thank you for this fantastic recipe!!
Hi Eva! Thank you so much! I am so glad you love them! Be sure to try my cinnamon swirl muffins too!
I haven’t done well with coconut milk in recipes. Is there an alternative you can suggest? Thank you for the recipe!
Hi,
You can use tiger nut milk or applesauce. Enjoy!
We made these tonight, and I was surprised by how much I enjoyed these lemon blueberry muffins. They are hearty, tasty, and filling! I didn’t have the need to stuff my face with all of them! I was satisfied with just splitting a few with my husband as we taste tested and adjusted the recipe to our preference.
A few personal notes:
1) Resist the urge to eat them warm, they are better cooled! The gelatin needs to be completely cooled to set up correctly
2) If you like a strong lemon flavor, add moIe zest
3) These have a beautiful flavor, but expect a hearty bran muffins aftertaste. (Made it more filling!)
4) We had to cook ours for an extra 10 minutes. It was too moist otherwise. They should have a beautiful deep golden color on the tops.
So glad you enjoyed these!
I thought these were very good! I made them according to directions, except I did 1 cup blueberries. They are definitely better after they have cooled and sit for a while. Very moist! It was nice to have something sweet on this very strict diet!! ( Mine is even stricter than “normal AIP” due to food sensitivities also). Thanks!
Hi Heather! Thanks for the review. I am so glad you liked these!
For the egg binder: Do you know if I can use agar powder to make it vegan -1 tsp to 1/4 of warmed/hot water soaked for 10 mins?
Can we use maple syrup rather than honey? I don’t have enough honey!
Yes!
I cannot stop baking these muffins! After it’s completely cool it tastes like the real thing. Thanks for sharing this recipe.
Thank you so much! Be sure to check out my cinnamon swirl muffins next!
van we sub maple syrup for the honey?
Yes!
AIP newbie here. I tried this recipe using Bob’s coconut flour and followed the directions; however, even after setting in the refrigerator overnight, the muffins were very gummy. I am new to using gelatin and wonder if that is my problem. I have read to sprinkle the gelatin over cool water, sprinkle over the batter, and also to sprinkle over water and heat on low – how do you prepare the gelatin to add to baked good recipes? Also is it important to whisk the gelatin to a foam? Thank you for any input you can provide.
Hi Tami, the gelatin egg is one of the trickiest parts to get right! If you follow me on Instagram I actually have a baking tips highlight where I have videos saved, like how to make a gelatin egg. You may want to check those out! Yes it is important to whisk to get it to a foam and then stir it in quickly but not over stir. Sometimes it’s also how watery the blueberries are that you used. I like to use really small wild ones for the best results. I hope that helps! Good luck on your journey!
[…] Lemon Blueberry Muffins – It’s All About AIP […]
Holy guacamole! I’m so happy I found your blog and this recipe. I needed muffins In my life and this delivered. Also, I’m no stranger to paleo baking, but AIP baking is tough! I’m not a baker regardless lol. I did notice that my muffins didn’t rise a ton. I used Bob’s Red Mill Coconut Flour too. I also used avocado oil since that is what I had on hand. Do you that would be the reason for the muffins not to rise? Can’t wait to try more on your recipes! P.S. Thanks for the pro-tip on gelatin eggs. Sprinkling lightly in the pan and watching it “bloom” made it super easy to get it frothy!
Hi Darlene,
I am glad you found me as well. Be sure to try out my cinnamon swirl muffins, I think you will love them! Yes avocado oil sometimes doesn’t have the same effect as coconut oil and also it can depend how watery your blueberries are. Glad you found the gelatin info helpful!
Yum! We couldn’t stop eating these they were SO goooood!
Hi Amber, so happy to hear you enjoyed the muffins! Be sure to try my cinnamon swirl muffins too!
Hi folks, this is a fantastic recipe, I’ve made it loads of times with no issues. I decided to sub 1 tbs of agar agar instead of gelatin and followed the same instructions as one would for preparing the gelatin egg. Just thought I’d leave a comment to say it worked great as quite a few people have asked about this substitution. The other substitutions I make is that I only use 2 tbs of honey and add 2 teaspoons of liquid agave and stevia to reduce the sugar content of the muffins. I add a bit of water to make up the rest of the liquid. I also tend to use less lemon juice and rind. Fantastic recipe but just wanted to let others know what works. Thank you
Hi Kylie! Thanks for sharing and I am so happy you love this recipe too!
[…] so thankful because my niece looked up AIP friendly baked goods. Hopefully she will be making these blueberry muffins for me […]
I hope you enjoy them!
I need help! Third time making these muffins. They taste delicious but the batter is crumbly and I have to roll into a ball like cookie dough. I’ve tried extra liquid but then too moist. Would love advice. TIA 😀
Hi Belinda,
I’m sorry these are being stubborn for you for some reason!
Here’s an idea you may wish to try: Double the gelatin egg, and then enjoy these refrigerated / chilled after baking. The gelatin will help bind them further and also “set” them in the fridge.
A different idea would be to increase the liquid by 1/4 cup, and then add 2 to 3 tablespoons tapioca starch (it’s a starchy binder).
Do let me know if you give them another go! 🙂
xo
Meagen
I made these today with a couple swaps–I used an egg instead of a gelatin egg, swapped 2 TBSPs poppy seeds (an AIP reintroduction) and some extra lemon zest for the blueberries, and reduced the honey to 4 TBSP. They are SO good! I love the texture. Thanks for the recipe!
Hi Becky,
Thank you for stopping by to let me know you enjoyed them with your substitutions! It’s so great to have eggs and seeds back, right? 🙂 Congrats on your reintros. <3
xo,
Meagen
[…] Lemon Blueberry Muffins […]
[…] adding them to recipes like my popular White Chocolate Raspberry Scones or even these delicious Lemon Blueberry Muffins, […]
Excellent! Actually my first homemade AIP dessert/bread except for Naan. Difficult to tell if I should have cooked them a bit longer (my blueberries were so plump and juicy). I made them as mini muffins, so 24 from the batter. Definitely will do these again. Thanks.
Hey Yvonne,
I’m so glad you enjoyed the muffins! If you are finding them a little too moist for your taste, you can try one of my favorite hacks: Slice a muffin in half before eating, then toast it in a toaster oven or under your broiler for a few minutes until golden brown.
xo,
Meagen
I’ve made 2 batches and we love them. Soo good. They are a bit on the moist side, but if you refrigerate them overnight, they firm up. We only had a few last long enough to refrigerate, which tells you how good these are. SO. GOOD.
Thank you!!!
Hi there Leslie,
Thank you so much for stopping by to leave your sweet comment! I love them refrigerated sometimes as well for a firmer texture.
Have a lovely weekend!
xo,
Meagen
[…] Lemon Blueberry Muffins: https://www.itsallaboutaip.com/lemon-blueberry-muffins-aip-paleo/ […]
I’ve made these muffins twice. Both times I realized the inside was very gooey but the bottoms and sides brown very quickly. The first time I had them, even thought they were gooey they hardened when they cooled down and were yummy.
This last time I put them back in the oven but the bottoms burned as did the top sides 🙁
Are these meant to still be gooey on the inside and then set as they cool?
Any recommendations? This is the first AIP baking recipe I”ve tried.
Hey there Alicia,
Thanks for reaching out! Yes, AIP baked goods can definitely be “gummy” when first removed from the oven, especially if they call for cassava flour, arrowroot starch, or tapioca starch. This recipe does need to cool and set completely before enjoying to avoid a gummy texture.
You may also try adding about 2 more tablespoons coconut flour next time and they should firm up a bit more even when warm, though please know that coconut flour is very drying, so overdoing this flour can lead to a dry pastry.
I hope you enjoy them if you make them again!
xo,
Meagen
Hi there! I just pulled these muffins out of the oven and can’t wait to try them. They didn’t rise very much, but these are the first AIP muffins I’ve made and I don’t really know what to expect. Thanks for the recipe!
Hi Jessica,
You are welcome! Thanks for reaching out. 🙂
AIP baking is quite different than Paleo or conventional baking, since we are more limited on the ingredients we can use. Sometimes this means that factors such as elevation, kitchen temperature, oven temp variations, resting time, temp of ingredients before baking, etc can all play a factor in the outcome of the final product.
For a higher lift, you might try adding 1 tsp of apple cider vinegar and 1/2 tsp more baking soda to see if it helps give your muffins some more height. 🙂 If you try it please let me know how it turns out!
xo,
Meagen
[…] These muffins are very similar to my Blueberry Lemon Muffins. […]
Just made these! Flavor is amazing just the right sweetness. I did add too many blueberries so it’s a little more gooey and I did leave closer to 30 min and topped them with coconut sugar and they looked nice and crisp. The coconut flour is a bit strong for me will try making them again with cassava flour instead. Texture of batter is def more like dough, I had to kinda pack it down a little and ended up with and off number of 7! lol also I just realized I didn’t “beat” the gelatin at all I just let it melt after blooming so maybe that’s why the didn’t “rise” much. Overall I was impressed and pleased to have a sweet treat for the first time maker and newly started aip dieter 😅
Hi Lou,
I’m so glad to hear you enjoyed these!
If you try your cassava experiment please let me know how it works. 🙂 Coconut flour helps create liquid absorption in the batter and a “crumb” to the final product, while cassava flour can lend a density and chewiness to baked goods…just a heads up that they are quite different.
Happy baking!
xo,
Meagen
It’s so good! Miam ! The texture is perfect even if the muffin doesn’t hold together completely and the taste is simply incredible! Thank you for this delicious recipe!
Hello Valérie,
Thank you for stopping by to let me know you enjoyed the muffins! This makes me so happy to hear.
xo,
Meagen