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Lavender Lemon Blueberry Muffins are your new go-to for a light and wholesome breakfast, a nourishing snack, or even a better-for-you dessert. The blend of tart lemon, sweet blueberries, and subtle floral lavender makes every bite feel like springtime — even if you’re still bundled up in layers. These muffins are grain free, Paleo, and kid-approved.
As a nutritionist, I love creating recipes that feel like a treat but are made with nourishing, real-food ingredients. These muffins are naturally sweetened with coconut sugar, honey, and bursting with juicy blueberries. The almond flour base gives them a soft, buttery texture, while lemon zest and juice balance everything out with a pop of brightness. It’s the kind of muffin that pairs beautifully with your morning coffee or afternoon tea.
They also make a great make-ahead option. Store them in the freezer and enjoy a grab and go treat any time you need something quick, nourishing, and just a little bit fancy.
What You’ll Love About These Muffins:
- Bright lemon and juicy blueberry in every bite
- Just the right touch of lavender for a calming, floral note
- Naturally sweetened with no refined sugar
- Grain free, dairy free, and Paleo friendly
- Freezer friendly and perfect for busy mornings
- Kid tested and mom approved
Tips for the Best Lavender Lemon Blueberry Muffins:
- Use culinary grade dried lavender and crush it slightly to release the flavor.
- Don’t overmix the batter to keep the texture light and tender.
- Frozen blueberries work just as well as fresh. No need to thaw.
- Add a few extra blueberries on top before baking for a burst of color.
- Store leftovers in an airtight container or freeze in batches for busy weeks.
Looking for more ways to enjoy blueberries? Try my Blueberry Blender Muffins or Blueberry Cottage Cheese Breakfast Bowls. Both are naturally sweetened and full of real food goodness.
Lavender Lemon Blueberry Muffins (Paleo)
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1.5 tsp baking soda
- 1/4 cup coconut sugar
- 1.5 tsp dried lavender buds
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil
- 3 eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 3 tbsp raw honey
- 3 tbsp Dairy-free unsweetened milk (like almond or cashew)
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees, arranging oven rack in the center position. Lightly grease a 12 cup muffin pan with cooking spray, set aside.
- In a medium sized bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, coconut sugar, lavender buds, and sea salt.
- In a small bowl, whisk together coconut oil, eggs, lemon juice, lemon zest, honey, and milk. Fold your wet ingredients into dry. Continue to mix until no dry pockets remain. Gently fold in blueberries.
- Spoon mixture into prepared muffin pan, filling to approximately 3/4 of the way. Transfer to the oven.
- Bake for 17-18 minutes, or until muffins are lightly browned on top. Remove and let sit for 10 minutes before removing from pan.
These turned out great! You mentioned they could be stored in the freezer but how long are they good before that? Should they be stored in the refrigerator or can they be left out?
You can leave them out at room temperature for 2-3 days. But I prefer to freeze, and defrost so they taste as fresh as possible!