Lemon Blueberry & Lemon Blueberry Jam Filled Muffins {gf,df,rsf}

Updated: Apr 13

Okay, time to meet my newest, fave recipe: lemon muffins! Let me just say my family almost finished these while I was at work. They are that good! I did these two ways; half of them filled with homemade blueberry jam, and the other half packed with mini blueberries. I mean, you really just can’t beat the lemon and blueberry combination. This recipe features more nutrient dense ingredients, such as raw honey, coconut sugar, cashew butter, coconut oil, olive oil, lemon juice, free range eggs, unsweetened nut milk, and more. The consistency of these muffins is out of this world; seriously so fluffy and moist. I also included a homemade glaze, packed with just 4 ingredients. With that said, these muffins are gluten free, dairy free, and refined sugar free. Should I say more?




Prep time: 7 minutes

Bake time: 23-25 minutes

Serving size: 20 muffins



2 1/2c gluten free flour

3 free range eggs

3/4c coconut sugar

1tsp vanilla

juice from 2 lemons

2tbs cashew butter

1/3c olive oil

1/2c almond milk

zest from 1 lemon

1 1tsp baking powder

3/4c blueberries (optional)

pink salt to taste

Homemade Jam:

1c blueberries

1tbs chia seeds

1-2tbs pure maple syrup

drizzle lemon juice

Homemade Glaze:

2tbs raw honey

1/4tsp vanilla

1tsp nut milk

juice from 1/2 lemon


1. Preheat oven to 350 F and fill muffin tins with liners.

2. In a large bowl, add all batter ingredients. Mix well.

3. If choosing to do some jelly filled muffins, use my recipe here. If doing plain or with blueberries, add in blueberries or set aside.