Blueberry-Lemon Muffins (GAPS-friendly)

Delicious blueberry-lemon muffins for everyone! :) Makes 16 to 18 regular size muffins or 7 to 8 jumbo muffins.

Course Breakfast, Snacks
Servings 16 muffins
Author Wardee Harmon



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together eggs, honey, coconut oil or butter, salt, baking soda, lemon rind, and vanilla.
  3. Add flour until you get a muffin batter consistency.
  4. Fold in blueberries gently.
  5. Fill paper lined or greased muffin tins 3/4 full.
  6. Bake for 20 to 30 minutes until lightly browned and toothpick inserted comes out clean.

Recipe Notes

*You can use unsprouted flour, but realize there's no soaking stage in this recipe.
For GAPS or grain-free: 5 cups blanched almond flour.