Lemon Muffins with Blackberry Swirl

lemon-muffins These lemon muffins have a wonderful flavor and the blackberry swirl adds a sweet fruity complement that is so tasty!


  • 1/2 cup coconut flour, sifted
  • 1/2 cup coconut sugar, sifted
  • 5 large eggs, whisked
  • juice from 2 lemons
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • pinch of fine-grain sea salt
  • 1 cup blackberries
  • 2 Tablespoons raw honey


  1. Preheat the oven to 350 degrees.  Line a muffin tin with 9 paper liners.
  2. In a large bowl, mix together the coconut flour, coconut sugar, eggs, lemon juice, lemon zest, vanilla, baking soda, and salt until smooth.  Pour the batter into the lined muffin tins.
  3. In a blender, puree the blackberries and honey until smooth.  Use a spoon to add about 1 tablespoon of the blackberry puree on top of each muffin, then use a knife to swirl the blackberry through the batter.
  4. Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted in the middle.  Let cool in the muffin tin on a cooling rack before removing and serving.  Store leftovers in an airtight container for up to 5 days.

If you're looking for a great lemon muffin for breakfast or a snack....these will not disappoint!  The swirl makes them so beautiful, impress your guests with these alongside a fancy healthy brunch...you can make them ahead to save time!  The whole family will love them!  You can also try these using blueberries or raspberries!  Enjoy!


-This recipe is based on a raspberry version in The Paleo Kitchen cookbook.