Grain Free Lemon Blueberry Lavender Muffins

posted in: Recipes | 19

These muffins are grain free and full of fresh flavors!

A word of warning…

I originally posted this recipe on my old Paleo blog and shared the story of how I came to add what I thought was lavender to these muffins. The below photo was taken in downtown New Albany, not far from our home. We drive this route pretty much every day and, in the Spring, we have taken to picking a few of the purple flowers whenย we are stuck at the stop light. We usually just put it in a vase, but one day I decided to add them to a muffin recipe I’d been working on.

Grain Free Lemon Blueberry Lavender Muffins
This looks like lavender, does it not?

Well, after having the recipe up on my blog for a couple of years, a friendly commenter was nice enough to point out that this was indeed not lavender, but Russian sage. Russian sage looks deceptively like lavender and it even smells a bit like lavender. Luckily, it isn’t poisonous because I totally baked it into these muffins and we ate them all up. We probably even shared them with friends and family. Now that I think about it, never EVER use roadside lavender. Just go to the grocery store and purchase some culinary lavender. In general, I would just plain avoid using random roadside plants unless you can verify their origins.These muffins are grain free and full of fresh flavors!

These grain free muffins are bursting with flavor!

With that cautionary tale out of the way, these muffins are actually quite delicious! They are light and fluffy, but full of flavor. The lavender is subtle and the blueberry flavor bursts in your mouth. And they are grain free to boot! I’ll get on that train! Choo Choo!


Grain Free Lemon Blueberry Lavender Muffins

Total Time: 40 minutes

Yield: 12 Muffins


  • 1/2 cup coconut flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp fresh culinary lavender
  • 6 eggs
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 cup fresh blueberries
  • Zest of 1 lemon


  1. In a small bowl, combine coconut flour, baking soda, salt, nutmeg, cinnamon and lavender.
  2. In a large bowl, combine eggs, honey, oil and vanilla. Blend well with whisk.
  3. Mix dry ingredients into wet, blending with a whisk.
  4. Fold in blueberries and lemon zest with a spatula.
  5. Pour batter evenly into a 12 cup muffin tin (greased with coconut oil or using paper liners).
  6. Bake at 350F for 15 to 20 minutes. Muffins are done when a toothpick inserted in the middle comes out clean.
  7. Allow to cool and serve!
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19 Responses

  1. Tarah

    I have not tried them as mini muffins, but you definitely could. It would reduce the cooking time-I would check them after 10 minutes and then every few minutes after that to make sure they don't over bake.

  2. Anonymous

    Just made these this afternoon and they were fabulous even without the lavender. Can't wait to make them again with lavender.

  3. Anonymous

    Yes. I had about 30 minimuffins out of this batter. Cookingtime is about 10-12 minutes.

  4. Anonymous

    I couldn't buy coconut flour so I alternated it for tapioca flour but the mix was very runny. I thickened it with more tapioca flour until it was thicker. Baked them and they turned out more like bread outer shell and half cooked inside. Any thoughts on how I can do a better job next time.


  5. Tarah

    Unfortunately, I've never used tapioca flour before so I don't really have any tips. Sorry!

  6. Anonymous

    You can't substitute coconut flour for tapioca flour. Those two flours have completely different consistencies.

  7. Rob

    These look great! Can you please tell me how I would adjust the recipe to make only 6 muffins? I'm cooking for one so I don't really need 12 muffins =). Thank you!

  8. Anonymous

    So the picture you posted of the "lavender" is actually Russian Sage, just so you know. ๐Ÿ˜‰ I would imagine there would be quite a difference in taste/quantity. The muffins look great btw.

  9. Angela

    They sound delicious! Its funny, I am always picking herbs in my yard, but I always verify with my mom, and we live on an old farm so its much safer than gas-station roadside mystery plants ๐Ÿ˜‰ Saving this for later!

    • Tarah

      Haha! Yeah, I think you have a much better method an I did. We do grow our own herbs, too, and I know what they are. ๐Ÿ˜‰

  10. mauimedusa

    Thank you so much for this recipe! They baked perfectly, and are very moist. I made these for my mom who is in the process of crossing over to a healthier diet. I reduced the honey a bit (she needs to watch her sugar), I think she was so surprised a healthier option can be just as tasty! Thanks again!

  11. Beebs

    Just made these and they taste great! I’m curious as to how you stored yours. Mine are super moist and I’m afraid that they’ll get moldy quickly unless I store them appropriately.

    • Tarah

      I usually put them in a tupperware with a paper towel to absorb any moisture. They are fine out for a day or two, but if they may last you longer, I would store them in the fridge.

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