Lemon Blueberry Nut Muffins

FAVORITE FLAVOR COMBO ALERT

Lemon Blueberry Nut Muffins!

I have a confession to make, I have a sliiiight obsession with goodbody cookie bites from goodbody baked goods. Especially the Lemon Blueberry Walnut variety, which are vegan, AND paleo! I ordrered a sampler of each of their flavors and quickly fell in love with all of them. If you have never tried them I highly recommend you order some because they are the perfect little treat when you need something sweet and are awesome straight from the freezer.

Because of this addiction I decided to recreate my fave flavor combo in the form of muffins! I also wanted to make sure they were coconut based instead of almond flour based because I get digestive trouble after lots of nuts (like a lot of people in the paleo community).

I need to quickly rant if you will allow me, avert your eyes if you would like to continue on without said rant:  When I wrote this last night IT WAS SNOWING IN MN!!! Argh I am very upset by this as it was finally getting warmer and I envisioned a couple lovely walks around the city and Lake Calhoun this weekend to get some good, old-fashioned Vitamin D but NOOOOO it’s going to be raining (or snowing apparently) and I won’t get any happy, sunny walks.. Boo.

Okay, rant over. Now, time for muffins!

First of all, they smelled incredible while they were baking and I may have burned myself trying to get one out of the pan when they were supposed to be cooling… maybe. But they turned out AWESOME and are now living happily in my fridge to be used in place of my “fat” during meals 🙂

They are on the less sweet side so if you want them sweeter add a bit more honey, a banana, or whatever sweetener you like best. You could also remove the blueberries, lemon, and nuts and make them plain “cornbread like” muffins to crumble over chili or something like that! Your options are ENDLESS (just said that slowly in a very deep voice for some reason…)

Anyways, scroll down or click here for the recipe and have a loverly weekend and soak up the sun for me if you are able!!!

Nutz

Before baking…

… and after! These guys smell incredible!

Sweet Potatoes and Smiles,

The Freckled Foodie

 

p.s. I haven’t received anything from good body baked goods for this review but I certainly wouldn’t mind if they would… jk. Sort of. But really, I just love them.

Lemon Blueberry Nut Muffins

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: easy
  • Recipe type: Breakfast, treat, dessert

Ingredients:

  • 2/3 c Coconut flour (may need to add a bit more if too batter is too soupy)
  • 1/2 tsp Baking soda
  • 1/4 tsp Fine sea salt
  • 6 Eggs, pastured and local if possible – room temperature
  • 1/2 c Coconut oil, melted
  • 1/2 c Raw, local honey (could sub maple syrup)
  • Juice from one lemon
  • 1/4 c Coconut milk (canned)
  • 3/4 c Organic blueberries, frozen or fresh
  • 2-3 Tbsp Walnuts or pecans, chopped

Directions:

  1. Preheat oven to 350 degrees
  2. In a small bowl mix all dry ingredients together and set aside, if lumpy sift your coconut flour
  3. In a medium bowl beat eggs, mix in melted coconut oil, melted honey, lemon juice, and coconut milk
  4. Add dry ingredients to wet and mix well
  5. Carefully mix in blueberries, if you stir too much the batter may turn blue!
  6. Scoop batter (will be thick) into lightly oiled/greased muffin pan
  7. Fill each muffin tin 3/4 full of batter
  8. Top each muffin with a sprinkling of chops nuts
  9. Bake for 25-27 minutes, until tops are browning
  10. Let muffins cool before serving
  11. Store in airtight container in refrigerator
  12. Enjoy! Super delish warmed, with a bit of coconut butter

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Comments: 28

  1. Kel April 6, 2013 at 2:12 pm Reply

    These look delicious!

    I cursed the snow as well last night; expletives not safe for childrens’ ears when it started. I am SO missing spring.

    • thefreckledfoodie April 6, 2013 at 2:16 pm Reply

      Thanks Kel! Spring is my favorite and I just can’t wait any longer! I need sun and grass and flower 🙂

  2. Sue Kovach April 8, 2013 at 8:38 am Reply

    I made your bacon wrapped egg treats and had a baked sweet potato for dinner last night….the recipes you create are amazing, tasty and just down right great!!!

  3. Sarah April 8, 2013 at 10:01 am Reply

    I came across this recipe through fastpaleo.com and made them yesterday -They were delicious!!! But definitely were VERY soupy and I added more coconut flour. Is it just me or is it a lot of liquid for very little flour? 6 eggs and all the liquid seemed like too much? But maybe I just didn’t do something right. Just curious! I’ll definitely made them again.

    • thefreckledfoodie April 8, 2013 at 10:04 am Reply

      Sarah,
      I am so glad you tried them and liked them! You may need to let them sit for 5+ minutes once you stir the dry into the wet to let the cocont flour soak up some of the moisture. If they are still soupy after that then add coconut flour by tbsp until they are a more “batter like” texture. Hope that helps!

  4. […] still have some Lemon Blueberry Nut Muffins and some paleo brownies in the fridge, my apartment is SUPER clean thanks to being productive […]

  5. Oh my goodness these muffins look so delicious!!

  6. Jen Reissman April 30, 2013 at 11:32 pm Reply

    OMG! I just made these tonight and they were so delicious! I got a little nervous when the batter was so thick but I know you mentioned the batter would be so I put them in the oven and 26 mins later out came these amazing, yummy and super moist muffins!! Your blog is becoming my go to now!!

  7. Irina December 29, 2013 at 7:57 pm Reply

    I’m not a fan of coconut flavor but I made these even though the recipe calls for coconut oil, milk, and flour. That said, I can appreciate a good turnout, which this was! I followed the recipe to a T with the exception of the eggs: I only used 4! Texture is perfect so thought I’d share that you can use less 🙂

    • thefreckledfoodie December 29, 2013 at 9:57 pm Reply

      Thanks for sharing your modifications Irina! I will have to try them that way next time 🙂

  8. […] 13. Lemon Blueberry Nut Muffins As you’ve seen so far, blueberry muffins can get a boost of flavor from lemons, which only helps enhance the blueberries and doesn’t detract from the overall experience. But the thing we love about this recipe is that it adds in nuts, either walnuts or pecans, your choice. What this does is adds a bit of crunchiness to an otherwise soft and fluffy muffin, and it also adds healthy fat to the muffins. On Paleo you’ll want to make sure that you’re getting your daily monounsaturated and polyunsaturated fat intake from foods like nuts and oils. […]

  9. Kim April 10, 2014 at 1:41 pm Reply

    How would you modify the recipe if you wanted to cut out the egg yolks? I would like to cut out the fat from the yolk and up the protein… I was thinking I could just sub whites for the yolks equal in weight. That being said Paleo baking is new to me! What would you suggest?

    • thefreckledfoodie April 10, 2014 at 3:21 pm Reply

      Kim, since you are new to paleo baking I would assume you might be fairly new to paleo in general? My biggest suggestion to everyone when they make the switch is: DON’T BE AFRAID OF FAT! Healthy fats from egg yolks, coconut, olives, and avacados are some of the best and most nutrient dense foods you can eat! I eat around 50% of my daily calories in fat and am leaner than I ever was on a low fat and low calorie diet. Egg yolks happen to be a super food! Check out the book Eat The Yolks by Liz Wolfe for more info 🙂

  10. […] variety because they are brighter, sweeter, and smaller (like me! ) If you haven’t tried my Lemon Blueberry Nut Muffins yet you should and then make this recipe and then combine the two for a mouth […]

  11. […] Lemon Blueberry Nut Muffins | The Freckled Foodie – I have a confession to make, I have a sliiiight obsession with goodbody cookie bites from goodbody baked goods. Especially the Lemon Blueberry Walnut variety, which …… […]

  12. Nika January 9, 2015 at 12:41 pm Reply

    Hi! I’m planning on making these this weekend, but in an attempt to cut down on fat (even though it’s good fat) I was thinking of substituting the coconut oil for unsweetened organic applesauce. Do you think the muffins would still come out well?

    Thanks!

    • thefreckledfoodie January 16, 2015 at 12:48 pm Reply

      Nika, sorry I didn’t get back to you before the weekend! I am not sure how that sub would work but if you do try it and it is successful definitely let us all know 🙂

  13. Kelly-Marie January 31, 2015 at 9:40 am Reply

    Hey, I’m new to Paleo and just came across your blog last night..It has really given me confidence that I can adapt to this lifestyle change and still enjoy yummy foods.
    It’s not as daunting as I’d thought it would be!

    • thefreckledfoodie January 31, 2015 at 2:41 pm Reply

      Kelly-Marie, I am so glad I could help you feel this way! It gets easier and easier the more days you keep it up! I promise (2.4yrs later) 🙂

  14. Kelly-Marie February 1, 2015 at 2:31 am Reply

    I’m feeling the benefits already! I used to be permanently hungry and always trying to count calories, whereas now I don’t ever feel hungry and feel so satisfied after every meal! ! Looking forward to trying more of your recipes..your story is really motivating me and my friends

    • thefreckledfoodie March 3, 2015 at 9:13 am Reply

      Kelly-Marie, so glad to hear you are feeling great already 🙂

  15. Kristine March 9, 2015 at 2:34 pm Reply

    Hi… can you tell me what the difference is between coconut milk (canned) as opposed to in a carton? I mean, can they be swapped out for the other or?

    Thanks 🙂

    • thefreckledfoodie March 9, 2015 at 7:46 pm Reply

      Kristine,

      The canned coconut milk is usually a lot thicker and has a much higher fat content. The carton kind found in stores near the almond/soy/etc milks is much thinner. I have not tried using milk from a carton but if you do try it let us all know how it turns out! Hopefully that helps 🙂

  16. Jaci October 4, 2015 at 11:05 pm Reply

    Just made these and they are YUMMY! Changed it a little bit, I used 5 eggs instead of 6, 2 lemons instead of one, and topped my muffins off with shaved almonds. Love the way they turned out! Thank you so much for this recipe! Definitely will be making them again!

    • thefreckledfoodie October 5, 2015 at 12:27 pm Reply

      Jaci, so glad you loved them and that they turned out well 🙂 can’t go wrong with double the lemons!

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