There’s nothing like the smell of something baking—especially when it’s lemon blueberry muffins! The sweet, citrusy aroma fills the whole house, making it impossible to wait until they’re done. Fresh lemon juice and juicy blueberries are a perfect match. We love this combo so much that we also make a healthy berry cobbler using similar ingredients.

Blueberries: Tasty, Nutritious, and Kid-Approved

Blueberry season is one of my favorites, especially when we go berry picking. The kids love helping out—though they might be more excited about sneaking a few while they work!

To freeze blueberries, just rinse them in a mix of lemon juice and water (here’s a handy guide on washing produce), let them dry on a towel, and store them in airtight containers. I like using clear glass ones since they stack well and make it easy to see what’s inside.

Frozen blueberries also make a refreshing snack, straight from the freezer! On hot summer days, my kids love munching on them just as they are. And the best part? Blueberries are packed with nutrients like antioxidants, fiber, and vitamins C and K—definitely a snack you can feel good about.

How to Make Lemon Blueberry Muffins With Coconut Flour

Most muffins are loaded with sugar and white flour, but these are different. Made with coconut flour, coconut milk, and eggs, they’re naturally high in fiber and protein—keeping little tummies full for longer. Honey adds just the right amount of sweetness, while fresh lemon gives them a bright flavor. You can even toss in some chopped pecans for a little crunch. No blueberries? No problem! Swap in raspberries or blackberries instead.

A quick tip about coconut flour: it absorbs a lot of liquid, so let the batter rest for five minutes before baking. If it still seems too runny, add a little more coconut flour, a teaspoon at a time.

A Great Grab-and-Go Breakfast

Muffins are perfect for busy mornings. They’re easy to take on the go, and the kids can enjoy them outside while playing. If you want to save time, make a double or triple batch and freeze them. Just take a few out the night before so they’re ready for breakfast.

You can never have too many lemon blueberry muffins on hand!