Lemon blueberry muffins
If you're like me, my afternoon snack/dessert is sacred (around 2 o’clock)—an opportunity to nourish your body, center your mind, regain your energy, and indulge. And there's something about a freshly baked muffin that makes this ritual decadent, especially when it's made with ingredients that love your body back.
These Lemon Blueberry Almond Muffins are exactly that kind of magic: soft, moist, and bursting with blueberries, with a bright citrusy zing from lemon juice and zest. But beyond the delicious flavor, they’re a hormone-supportive, gut-friendly, anti-inflammatory treat you can feel great about eating—and sharing.
Why These Muffins Are a Smart Choice?
1. Gluten-Free & Grain-Free: Made with almond flour, these muffins are naturally gluten-free and much easier on the gut than traditional white flour muffins. Almond flour is also rich in healthy fats and protein, which help support satiety and blood sugar stability.
2. No Refined Sugar: I use coconut sugar—a lower glycemic sweetener—and skip refined sugars entirely. This keeps your energy more stable and supports your hormone balance, especially important for women dealing with PCOS, PMS, or blood sugar-related symptoms.
3. Healthy Fats & Fiber: Almond flour, coconut oil, and blueberries provide a nourishing blend of fats, fiber, and antioxidants—supportive for skin, mood, and digestion.
4. Lemon for Liver & Detox: Lemon juice and zest offer a boost of vitamin C, support the liver’s natural detox pathways, and brighten the flavor profile beautifully.
When to Enjoy These Muffins?
With your morning coffee, matcha or herbal tea
As a pre- or post-workout bite—they have a good balance of carbs, protein, and fat
For kids' lunchboxes (they’re allergen-friendly and naturally sweetened)
As a hormone-friendly dessert/snack
Want to make it your own?
Swap blueberries for raspberries or chopped strawberries
Use orange zest instead of lemon for a warmer citrus tone
Serve with jam if you need more sweetness
These muffins are a lovely reminder that eating well doesn’t mean giving up comfort or flavor. In fact, it's the opposite: it means choosing foods that help you feel energized, focused, and fully nourished.
RECIPE
Ingredients
2 ½ cups almond flour
½ cup coconut sugar
1 ½ tsp baking powder
Pinch of pink Himalayan salt
⅓ cup melted coconut oil
⅓ cup plant-based milk (like almond milk)
3 eggs, at room temperature
1 cup fresh/frozen blueberries
1 Tbsp lemon zest
¼ cup fresh lemon juice
Instructions
Preheat your oven to 350°F and line a muffin pan with 12 silicone/paper muffin cups.
In a large bowl, whisk together the dry ingredients: almond flour, coconut sugar, baking powder, and salt.
In a separate bowl, mix the wet ingredients: melted coconut oil, plant-based milk, eggs, lemon zest, and lemon juice.
Pour the wet mixture into the dry ingredients and stir until fully combined.
Gently fold in the blueberries.
Divide the batter evenly among the 12 muffin cups.
Bake for about 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Enjoy warm or chilled!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana