Healthy Lemon Blueberry Muffins are refined sugar-free, gluten-free, and a super yummy breakfast, snack or dessert recipe for Spring!

Healthy lemon muffins with blueberries stacked on top of each other on a cooling rack.

This past weekend I got to celebrate my baby sister’s upcoming wedding by attending/hosting her bachelorette party.  We had a blast!!

A crew of six girls went out to Fredericksburg, Texas where we sipped on vino all day and were escorted around by a very nice driver.  He definitely had some patience with all of the T-Swift music going on.

A healthy blueberry muffin recipe sitting on top of a muffin pan with lemons.

The following night we came back to Austin and crashed at our place.  The hubby was out of town so I had the chance to go all out and decorate with a Kate Spade theme… Pink, black, white and gold… polka dots, stripes and tons of balloons.  And oh ya… did I forget the bubbly?

Knowing there would already be a few sweet items being brought by the other girls, I decided to make a batch of these healthy lemon blueberry muffins.

A gluten-free lemon muffin with a bite indention on a cooling rack.

Let me tell you a few things about how awesome these healthy lemon blueberry muffins are…

  1. They are refined sugar-free!!  Yup, no processed, refined sugar needed.  Only pure, wildflower, super tasty honey is used to sweeten these healthy lemon blueberry muffins.
  2. Coconut oil!!  And of course, a bit of butter.  The combo of equal coconut oil and butter gives these muffins their fluffy texture, amazing rise and rich flavor.
  3. Lemon + Blueberries?!  All things Spring can be found in these healthy lemon blueberry muffins.  No need to choose between your two favorites anymore!

Gluten-free lemon blueberry muffins on a cooling rack topped surrounded by lemon slices.

Tap stars to rate!

4 from 3 votes

Healthy Lemon Blueberry Muffins with Honey

Blueberries, lemon, and honey. Can you get any better than that?
Healthy lemon muffins with blueberries stacked on top of each other on a cooling rack.
Yield 12 servings
Prep 10 minutes
Cook 25 minutes
Total 35 minutes


  • ¼ c coconut oil melted
  • ¼ c butter softened
  • 2 large eggs room temperature
  • ½ c honey
  • 1 ½ c white rice flour
  • ¾ c tapioca starch
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ c lemon juice
  • ¼ c milk or almond milk
  • 2 Tbsp lemon zest
  • 1 c frozen blueberries thawed for 30 minutes


  • Preheat oven to 350 degrees.
  • In a large bowl combine oil, butter, eggs and honey. Mix by hand or with a mixer on low speed until just combined.
  • In a separate medium-sized bowl sift together white rice flour, tapioca starch, xanthan gum, baking soda, and salt. 
  • Alternatively add dry ingredients to the butter/honey bowl with the lemon juice and milk until all are added. Mix by hand or with a mixer on low speed.
  • Dab the thawed blueberries with a paper towel to remove excess moisture. Hand mix in the blueberries and lemon zest until just combined. * 
  • Line 12 muffin cups with muffin papers and spray with a bit of non-stick cooking spray. Divide muffin batter into equal amounts between the cups.
  • Bake for 23-26 minutes**, or until a toothpick can be inserted in and comes out clean.

Tap stars to rate!

4 from 3 votes


*Try not to overmix so the blueberries do not bleed their color into the rest of the muffin batter.
**If using fresh blueberries: Your cook time may be less. Make sure to watch the muffins at around 22 minutes to see if they are done!


Calories: 238kcal, Carbohydrates: 36g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 209mg, Potassium: 55mg, Fiber: 1g, Sugar: 13g, Vitamin A: 180IU, Vitamin C: 4.5mg, Calcium: 16mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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