Giant (Paleo!) Lemon Blueberry Muffins with Lemon Coconut Glaze

My dear friend told me about Bob's Red Mill PALEO baking flour a few months ago--and when she did, I could hardly wait to get into the kitchen with it! I wondered if the flour (since it is totally grain-free) would actually result in a good finished product?! I'll admit: I was skeptical!

Fast forward a few weeks when my husband said he was craving some good blueberry muffins. We had just been blueberry picking and had buckets full in our fridge. (Side note: If you haven't had fresh Oregon blueberries in the summer, I recommend you adding it to your bucket list - like now!) I picked up some BRM Paleo flour and did my best to whip up some lemony, blueberry goodness. 

The results were AMAZING! I can honestly say that these muffins are everything you'd hope for: tender, light, fluffy, and soul-satisfying!

I have included the optional Paleo Lemon Coconut glaze in this recipe, but I promise, these muffins are divine by themselves! Enjoy!

Giant Paleo Lemon Blueberry Muffins_Table to Soul
Giant Paleo Lemon Blueberry Muffins_Table to Soul


What You’ll Need:

  • 1 16-oz. bag of Bob’s Red Mill PALEO Flour
  • 1 tsp. + ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 1 tsp. vanilla extract* optional
  • 3 eggs
  • ¾ cup coconut shortening (or oil), melted* you can substitute grass-fed butter here if you’d like!
  • ½ tsp. sea salt
  • ¾ cup Grade A Maple Syrup
  • the juice of 1 small lemon
  • lemon zest* (from a lemon rind)
  • 2 -3 cups fresh blueberries
  • ½  cup walnuts, toasted

Paleo Lemon Coconut Glaze:

  • 2 Tbsp coconut oil or shortening
  • 2 Tbsp grade A maple syrup
  • 2 Tbsp coconut milk (or milk of choice)
  • zest and juice from 1 lemon
  • 1/2 tsp pure vanilla extract


The Method:

  1. Preheat oven to 350-degrees F.
  2. Grease (using coconut shortening or oil) a giant muffin pan (for 6 large muffins) or a standard muffin pan (for a dozen).
  3. Combine paleo flour, baking soda, salt, and cinnamon and mix thoroughly.
  4. Melt coconut oil, butter, or shortening until a liquid consistency forms. Pour into dry mixture. Add in eggs, one at a time. Add in maple syrup and vanilla extract. Using a handheld or stationery mixer, combine ingredients until a consistent batter forms.
  5. Add in the juice of 1 lemon and grate in lemon zest from the peel. 
  6. Fold in blueberries and walnuts.
  7. Spoon batter into prepared muffin pan. Use all of the batter—filling each muffin cup nearly to the top.
  8. Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. For the Glaze: In a small saucepan, combine coconut oil or shortening, maple syrup, milk, and lemon juice + zest over low heat. Mix thoroughly. Pour glaze over muffins when they’ve finished baking, or just before serving!