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Lavender Lemon Blueberry Muffins (Paleo)

These Lavender Lemon Blueberry Muffins are so perfect for spring! You'll love the addition of fresh lavender and lemon. So simple to make with 10 minutes of prep time!

Course Breakfast
Cuisine American
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Amy Rains


  • 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


  1. 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.

  2. In a medium sized bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, coconut sugar, lavender buds, and sea salt.

  3. 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.

  4. Spoon mixture into prepared muffin pan, filling to approximately 3/4 of the way. Transfer to the oven.

  5. Bake for 17-18 minutes, or until muffins are lightly browned on top. Remove and let sit for 10 minutes before removing from pan.