Lemon Blueberry Muffins

There’s just something so fresh and summery about blueberry and lemon. And this classic combo goes so beautifully in a big old fluffy muffin!


But if that muffin makes you feel sick, tired, grumpy, and bloated, well all of a sudden blueberry and lemon doesn’t seem so “fresh," does it?


Well, like all my recipes, I aim to find alternatives that satisfy various wellness considerations and dietary restrictions. This particular recipe is gluten-free, dairy-free, and nut-free for anyone avoiding those common allergens and irritators. And of course, like ALL the recipes on the Whole Happy blog, it’s 100% refined-sugar free. Best of all, it’s foolproof! You basically whip up the wet ingredients, combine it with the dry, fold in the blueberries and lemon rind, pop it in the oven, and you’ve got yourself some fluffy yet moist, and incredibly flavourful, relatively “healthy” muffins that are so good you can easily enjoy them for dessert (I personally love them with a dollop pf lemon-vanilla whipped coconut cream…drool!)


Lemon Blueberry Muffins (gluten-free, dairy-free, nut-free)


Prep time: 10 minutes

Cook time: 20-30 minutes

Makes 12 medium-sized muffins



  • 5 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pure maple syrup
  • 1/2 -3/4 cup thick coconut cream
  • 2 tsp pure vanilla extract
  • 2/3 cup ground flax meal
  • 2/3 cup sorghum flour
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • Rind of one lemon (very important that it’s organic or unsprayed, as non-organic lemons can hold the toxins in the rind)
  • 1/2 cup frozen blueberries



  1. Preheat your oven to 350F and line a muffin tray with 12 muffin/cupcake liners.
  2. In a food processor, or by hand in a medium sized mixing bowl, mix together the eggs, olive oil, maple syrup, coconut cream, and vanilla until thoroughly combined.
  3. In a separate bowl, stir together the ground flax meal, the sorghum flour, the coconut flour, the baking powder and soda, and the sea salt, until fully integrated.
  4. Slowly add the dry ingredients to the wet, by either pulsing them in with your food processor, or whisking them together by hand.
  5. Once combined and smooth, fold in the blueberries and lemon rind.
  6. Disperse the batter evenly throughout your 12 muffin liners and bake for 20 to 30 minutes (you can see if they’re done by inserting a toothpick in the centre of one of then, and checking to see if it comes out clean).
  7. Remove the muffins and let sit in the pan for about 5 minutes.
  8. Remove from the pan and allow to cool on a wired rack, or eat fresh and warm right from the oven!

 *Store leftovers in the fridge or freezer