Blueberry Lemon Poppy Seed Muffins

These light, lemony Paleo Blueberry Lemon Poppy Seed Muffins are made with almond flour, honey, and lemon. Gluten-free and bursting with blueberries!

It’s blueberry season! One of my favorite ways to use blueberries is to toss a cup or so into my best-loved gluten-free muffin recipe. Today I made these Blueberry Lemon Poppy Seed Muffins using my basic almond flour muffin recipe and adding lemon zest, lemon juice and poppy seeds. They’re light and they’re lemony, but they’re so full of protein that one muffin totally satisfies.

Next time you buy, or pick, fresh blueberries, set aside one cup and enjoy all their health benefits in these yummy muffins!


2 cups Bob’s Red Mill Superfine Almond Flour (optional wheat flour)

1/2 tsp baking powder

zest of one lemon

1/8 tsp sea salt

2 tbsp poppy seeds

3 large eggs

1/4 cup liquid honey

1 tbsp lemon juice, freshly squeezed

2 tbsp melted butter or coconut oil

1 cup blueberries, fresh or thawed


Heat oven to 325°F and line 8 muffin tins with parchment paper liners.

Measure or weigh almond flour and place in a large mixing bowl.

Add baking powder, lemon zest, sea salt and poppy seeds.

In a medium bowl, whisk eggs, add honey, lemon juice, and melted butter or coconut oil.

Add wet ingredients to dry ingredients and very gently stir in blueberries.

Fill muffin cups ¾ full. Bake for 22-25 minutes.

Calories per serving269 cal
AuthorFlavour & Savour