Flourless Lemon Blueberry Muffins

Prep time: 10 mins      Cook time: 40 min      Rest time: 10 mins     Total time: 1 hr

Macronutrients per muffin: 4g fat | 2g protein | 18g carbohydrates

Makes: 12 muffins

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

Make it Keto: Top with lots of fat

Bakery-style but without the flour, these muffins are sweet, moist, and melt in your mouth, with a lemon-blueberry combo that is tangy and sweet.

fourless lemon blueberry muffins

What you need to make Flourless Lemon Blueberry Muffins

Ingredients:

Equipment:

flourless lemon blueberry muffins

How to make Flourless Lemon Blueberry Muffins

Start with the prep work:

Soak the dates in a bowl with water for 1-2 hours.

Melt the ghee on your stovetop.

flourless lemon blueberry muffins

Next – make the batter.

In a blender, mix all ingredients except for the fresh blueberries and lemon zest until smooth.

Pour the batter into a mixing bowl. Fold in 1.25 cups of blueberries (set aside 1/4 cup for now) and the lemon zest.

Pour the batter into the paper cupcake liners in your cupcake pan. Fill the slots all the way to the top.

Take the 1/4 cup of fresh blueberries you set aside and place 4-5 of them on the top of each muffin. The goal is for the blueberries to sit on the top of the muffin instead of sinking into the batter so they pop out while baking and create a beautiful muffin.

Now – bake the muffins!

Bake the muffins at 350 degrees for 40 minutes. Tops should be golden brown when done.

Allow them to rest/cool for about 10 minutes, then enjoy!

Store in the fridge in an airtight container for 4-5 days.

flourless lemon blueberry muffins

Tips to make Flourless Lemon Blueberry Muffins

  • Make sure you soak the dates, melt the ghee, and blend the batter until it’s smooth. If you skip any of these steps, you may end up with chunky and uneven batter.

flourless lemon blueberry muffins

flourless lemon blueberry muffins

Some more of my favorite sweet eats:

Spongey Cake Bars

Maple Bacon Doughnuts

Blueberry Beef Liver Pancakes with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

Flourless Lemon Blueberry Muffins

flourless lemon blueberry muffins

 

Print Recipe
4.84 from 6 votes

Flourless Lemon Blueberry Muffins

Bakery-style but without the flour, these muffins are sweet, moist, and melt in your mouth, with a lemon-blueberry combo that is tangy and sweet.
Prep Time10 mins
Cook Time40 mins
Total Time10 mins
Food Type: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Diet Preference: Baked Goods, Desserts, Gluten-Free, Muffins, Nightshade-Free, Nut-Free, Paleo, Pastry, Snack
Servings: 12 muffins
Author: Ashley Rothstein

Equipment

  • Cupcake baking pan
  • Paper cupcake liners
  • Blender or food processor
  • Lemon zester

Ingredients

  • 1 cup unsweetened applesauce
  • 2 tbsp grass-fed ghee (or butter)
  • 4 eggs
  • .5-1.5 cups pitted dates (less or more depending on your preferred level of sweetness; .5 for mild, 1 for average, 1.5 for very sweet; I used 1.5 cups)
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1.5 cups fresh blueberries
  • 1/2 tsp sea salt

Instructions

Prep work:

  • Soak the dates in a bowl with water for 1-2 hours.
  • Melt the ghee on your stovetop.

Make the batter.

  • In a blender, mix all ingredients except for the fresh blueberries and lemon zest until smooth.
  • Pour the batter into a mixing bowl. Fold in 1.25 cups of blueberries (set aside 1/4 cup for now) and the lemon zest.
  • Pour the batter into the paper cupcake liners in your cupcake pan. Fill the slots all the way to the top.
  • Take the 1/4 cup of fresh blueberries you set aside and place 4-5 of them on the top of each muffin. The goal is for the blueberries to sit on the top of the muffin instead of sinking into the batter so they pop out while baking and create a beautiful muffin.

Bake the muffins.

  • Bake the muffins at 350 degrees for 40 minutes. Tops should be golden brown when done.
  • Allow them to rest/cool for about 10 minutes, then enjoy!
  • Store in the fridge in an airtight container for 4-5 days.

What I used for this recipe:

Looking for other dessert ideas? Try one of these:

Spongey Cake Bars

Maple Bacon Doughnuts

Blueberry Beef Liver Pancakes with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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8 Comments

  1. Tom
    May 18, 2021 / 7:19 pm

    5 stars
    Absolutely loved it… I would go a little less on the lemon zest but that can also just be my taste

  2. Lauren
    May 19, 2021 / 1:24 am

    5 stars
    These muffins were a hit in my house! They’re flavorful and packed with goodness that you don’t have to feel guilty about. I even altered the recipe a bit with Ashley’s help and made a banana nut version, which was also delicious. Thank you for this treat, Ashley!

    • Ashley Rothstein
      Author
      May 19, 2021 / 12:37 pm

      So glad the banana nut version came out as well!

  3. July 14, 2021 / 10:39 pm

    5 stars
    These are SOOO good!!! Work really great to pack in my son’s lunches for school!

  4. Amanda
    August 10, 2022 / 1:08 am

    5 stars
    These are AMAZING! Delicious, satisfying, perfectly sweet and tart. Everyone in my family got hooked on them.

  5. Anne
    November 19, 2022 / 6:16 pm

    4 stars
    Ashley, these were very tasty. My only concern was that they were a bit soggy at the bottom as if they didn’t “set” properly. I baked for 40mins as instructed and left in muffin tin for 10mins then added another 10 mins when I noticed they were soggy at the bottom. Any thoughts?

    • Ashley Rothstein
      Author
      November 25, 2022 / 2:58 pm

      A little soggy/moist is normal, but they should be fully formed so you can pick them up without them breaking. You can try adding 1 bag of crushed pork rinds to firm them up a bit or cut the applesauce in half.

      • Anne
        November 29, 2022 / 7:30 pm

        5 stars
        Thanks Ashley. Your recipes are amazing!! We have been eating them as dessert with plain Greek yogurt so being a bit soggy doesn’t matter. I think of them more as being in between mini egg flans and tarts -but whatever, they are delicious and add variety on an Animal Based WOE. Will try using less apple sauce in future.

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