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Gluten-Free Paleo Lemon Poppy Seed Muffins


  • 2 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • cup fresh lemon juice
  • Zest from 1 lemon
  • ½ cup maple syrup
  • 2 large eggs
  • 2 tbsp coconut oil, melted
  • ¾ cup frozen blueberries, or mixed berries


  1. In a large bowl, whisk the flours, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk all the remaining ingredients.

  2. Add the dry ingredients into the wet ingredients and whisk until well combined. Cover and refrigerate 1 hour.

  3. Preheat your oven to 350 degrees and line a muffin pan with muffin liners or use a silicone pan.

  4. Use an ice cream scoop to fill 9 cavities with the batter. Bake until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 22-25 minutes.

  5. Cool COMPLETELY in the pan. Then, run a sharp knife around the edges very gently to remove from the pan.

  6. DEVOUR!

Recipe Notes

  • Taylor uses poppyseed to make these lemon poppyseed muffins. If you have seeds and wanna make these poppy then omit berries and use 1 tablespoon of poppy seeds instead!
  • In the original recipe, Taylor used coconut sugar. I prefer regular sugar, despite the touted low-glycemic coconut sugar benefits. Why? Well, because regular sugar tastes better to me and I eat muffins so infrequently that I figure, hey, no harm in small amounts.