AIP And Paleo Blueberry Lemon Muffins

Sometimes you fancy making a batch of sweet and delicious blueberry and lemon muffins. This is the ideal recipe for you.

Especially, if you are searching for a recipe that is not only suitable for a paleo diet, but is autoimmune protocol friendly as well. 

Blueberry and lemon are a classic flavor combination. Yet, if you served these muffins to your friends and family, they would be surprised how light and fluffy they are. Since they are nut free, dairy free, and egg free.

AIP And Paleo Blueberry Lemon Muffins

In the article, we are going to let you in on how we created these delicious AIP and paleo blueberry and lemon muffins (see also ‘My Favorite AIP Store-Bought Snacks‘). So you can make them next time you fancy a delicious and soft muffin. 

What Makes These Muffins So Fluffy?

For a lot of people, they may be put off when they hear that something is AIP friendly.

However, your friends and family will be pleasantly surprised when they take a bite into these muffins and see how fluffy they are inside.

The secret of the texture of these muffins is thanks to arrowroot starch. Usually, this ingredient is used as a substitute for cornflour in a lot of dishes to help thicken sauces or in baking.

Yet, in this recipe, arrowroot starch helps to create a soft and fluffy texture that is pleasant to consume. 

How Long Does This Recipe Take?

Overall, this is quite a quick recipe complete. All the ingredients you need are easy to find, or you should already have in your cupboards somewhere. With this recipe, you can create a batch of 10 muffins in 35 minutes total.

This includes 15 minutes of preparation time and 20 minutes baking time. Hence, an easy recipe to complete on any day when that muffin craving hits you. 


The following are the ingredients needed to create these AIP and paleo blueberry and lemon muffins. 

  • 3/4 cup fresh blueberries,
  • 1/4 cup lemon juice,
  • 1 tablespoon of lemon zest,
  • 2/3 cup coconut flour,
  • 1/2 cup coconut milk,
  • 3 tablespoons of melted coconut oil,
  • 1 teaspoon of baking soda,
  • 1 tablespoon of gelatin (red can),
  • 5 tablespoons of honey,
  • 1 teaspoon of alcohol-free vanilla extract,
  • 1/4 cup arrowroot four,
  • 1/4 cup water for gelatin egg,
  • 1/8 teaspoon of salt.


Step 1: Prepare a muffin tray with parchment paper liners. Then set the oven to 350 degrees Fahrenheit. 

Step 2: Combine the lemon zest and juice with the honey, coconut milk, vanilla and coconut oil in a large bowl. Mix everything together until it has formed a smooth consistency. 

Step 3: Now, combine both flours together with the baking soda, and salt in a medium bowl.  Stir all of this together. 

Step 4: Whisking along the way, gradually combine the dry ingredients with the wet ingredients. Make sure you combine everything thoroughly. Making sure there are no lumps of flour left.

Step 5: Pour the water into a small pan to make the gelatin egg. Sprinkle your gelatin over the water. Allow the gelatin to bloom for two minutes. Then, after melting the gelatin over medium-low heat, stir the mixture until it is foamy and frothy.

Step 6: Add your gelatin egg into the bowl which contains your batter. Once poured in, quickly mix everything together. 

Step 7: Once combined, fold the blueberries in slowly. Then fill each muffin cup with the batter so that it is 3/4 full.

Step 8: Bake the muffins for 20 to 25 minutes. Or until a toothpick inserted in the center of one comes out clean.

Step 9: After taking the pan out of the oven, let it cool for five minutes. After that, carefully transfer to a cooling rack and let them cool entirely.

Storing Your Muffins

Once your muffins are completely cooled, you need to make sure you store them properly if they aren’t going to be consumed straight away. 

In a glass dish, keep the muffins in the refrigerator for up to one week. Or in the freezer for up to three months. The liners can be taken off when you are storing your muffins.


There you have our simple recipe for creating the most delicious blueberry and lemon muffins.

They are incredibly easy to make, alongside being both paleo and AIP friendly. You’ll be surprised that you have waited so long to make these muffins once you try them. 

We hope you have enjoyed this article and are ready to make a batch of these delicious blueberry and lemon muffins for yourself. Serve them at your next social gathering or when your friends next come round.

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