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Healthy Lemon Blueberry Muffins

Healthy Lemon Blueberry Muffins

Fluffy, moist and bursting with flavor. These Healthy Lemon Blueberry Muffins are gluten-free, sugar-free and super quick and easy to make.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


  • 1 1/4 cup almond flour
  • 1/4 cup erythritol
  • 1 teaspoon baking powder gluten-free
  • Zest from one lemon organic
  • 1/4 teaspoon sea salt
  • 1/4 cup heavy cream organic or grass-fed
  • 2 large eggs free range
  • 1/2 teaspoon vanilla extract
  • 3/4 cup wild blueberries fresh or frozen


  • Preheat oven to 350 degrees Fahrenheit. Add baking cups to muffin tins.
  • Combine almond flour, erythritol, baking powder, sea salt and lemon zest in a large bowl.
  • In another bowl, blend together heavy cream, eggs and vanilla.
  • Add wet ingredients to dry ingredients. Mix well.
  • Fold in blueberries.
  • Scoop batter into baking cups.
  • Bake for 20-23 minutes or until the top springs back when lightly touching the muffin top.


If desired, sprinkle top with poppy seeds or black sesame seeds before baking.