These Lemon Poppyseed Blueberry Muffins are bursting with bright flavor! Perfect for a cheery breakfast or brunch!

Lemon and blueberry is just one of those flavor combinations that I will always say yes to.

Lemon blueberry cake? Yes.

Lemon blueberry overnight oats? Yes.

The punchy lemon flavor and bursts of blueberries just scream summer to me- I can’t get enough!

Today I’m sharing these Lemon Poppyseed Blueberry Muffins that are perfect for a cheery breakfast or brunch!

House Update

We’re on week 3 in the new house and LOVING it! This past weekend we finished our garden project and I now have tomatoes, bell peppers, jalapenos, cucumber, summer squash and zucchini right in my backyard. Sadie is loving her backyard and is sleeping so much because she’s so much more active at the house vs. in the apartment.

There’s still plenty of things in boxes, but for now we’ve unpacked what we need (isn’t it so easy to just stop there?!) Andrew’s next project is a farmhouse style entry table and I’m so excited! Okay, I’m excited to style it. I a round gold mirror from Kohl’s for 60% off that’s patiently waiting to go above the future entry table.

If you need me, I’ll be sitting at the window waiting for my garden to grow and eating these lemon poppyseed blueberry muffins!

Here’s What You’ll Need

Dry ingredients:

• Almond flour
• Baking soda
• Salt
• Poppyseeds (Find ’em with the spices!)
• Fresh blueberries

Wet ingredients:

• Lemon zest and juice
• Coconut oil
• Maple syrup
• Almond milk

Kitchen tools:

• Muffin tin
• Lemon zester
• Silicone muffin liners (not a necessity but SO, SO useful. I tell everyone I know to buy these because they’re a lifesaver!)

P.S.,- how dreamy and velvety do those blueberries look?! I’m obsessed.

Print Recipe

Paleo Lemon Poppyseed Blueberry Muffins

Punchy lemon flavor and bursts of blueberries come together in these Lemon Poppyseed Blueberry Muffins! Perfect for a cheery brunch or grab & go breakfast!

Prep Time

10 minutes

Servings

muffins

Ingredients

• 1 tsp baking soda
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1 lemon zested and juiced
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup almond milk
• 1 tbsp poppyseeds
• 1/2 cup blueberries

Prep Time 10 minutes Servings muffins Ingredients 1 tsp baking soda 1 1/2 cups almond flour 1/4 cup coconut flour 1/4 tsp salt 1 lemon zested and juiced 1/4 cup coconut oil 1/4 cup maple syrup 1/2 cup almond milk 1 tbsp poppyseeds 1/2 cup blueberries

Instructions

1. Preheat oven to 350.
2. Melt coconut oil and set aside to cool.
3. In a large mixing bowl, combine baking soda, flours, and salt.
4. Add in coconut oil, maple syrup, almond milk, lemon juice and zest, and poppyseeds.
5. Fold in blueberries and fill muffin liners with batter. Be sure to fill up almost to the top as these don't rise much.
6. Bake at 350 for 20-22 minutes, or until a toothpick comes out clean.

Recipe Notes

• The muffins don't rise very much, so be sure to fill up your muffins to about the top!
• The batter is thick and not like the traditional muffin batter texture. I used a cookie scoop to put the batter in the muffin liners. Don't be put off by this- they'll come out incredible!

Share this Recipe

Be sure to tag me on Instagram when you bake these! I can’t wait to see!