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These lemon coconut blueberry macadamia nut muffins came about when I needed something sweet and dessert-like to fill a craving one day. These muffins are full of flavor, and each blueberry is a little burst of sweetness. There is no added sugar in this recipe, only the natural sweetness that is present in the coconut cream concentrate and the blueberries. Slightly crispy on the outside and soft on the inside, make these a delicious sweet treat that won’t derail whatever style of eating you’re following!
As many of you know, I embarked on a healing journey back on August 1st to help with thyroid and adrenal fatigue issues, as well as to hopefully lose weight and get my body into better shape, both physically and emotionally. Things have been very easy, yet at the same time, things have been super hard.
One of the hardest things for me is giving up sweet treats. As part of my healing, I eliminated all grains, gluten, dairy, legumes, and sugar (even stevia) from my diet, starting August 1st. I also started cutting back on my carbohydrates because my carb intake had gotten out of control, and I knew it was greatly affecting me (and not in a good way).
These muffins evolved from a need to fill that void left by the reduction of carbs and sweets. For those of you who do count carbs, according to my calculation, these will contain around 7 grams of carbs per muffin. Now, that will depend on the size of the muffin tins that you use, so if you’re concerned, you could do the calculations based on what your ingredients say. Rough counts are all I really care about.
I can’t take full credit for the muffin base of this recipe. I was inspired by my friend Patty’s recipe for her coconut butter sandwich bread. I have made countless loaves of this bread, and one day, I thought that I wanted to try something different. I started looking through my available ingredients, and lemons, blueberries, and macadamia nuts all jumped out at me. Patty is the author of the Loving Our Guts blog and if you haven’t tried her bread recipe yet, I strongly encourage you to! It’s amazing!
Quick note about “coconut cream concentrate” and “coconut butter” since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Please read this post, where I discuss all the differences between coconut products in an effort to clear up the confusion that is circulating around the Web.
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Lemon Blueberry Macadamia Nut Muffins
These muffins are full of flavor, and each blueberry is a little burst of sweetness. There is no added sugar in this recipe, only the natural sweetness that is present in the coconut cream concentrate and the blueberries.
- 6 pastured eggs at room temperature
- 1 cup of coconut cream concentrate (also called coconut butter)
- 1/4 cup macadamia nut oil (if you don’t have this, coconut oil works great too!)
- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1/2 cup chopped macadamia nuts
- 3/4 cup blueberries (I used frozen, but you could use fresh)
- Preheat your oven to 325 and either grease your muffin pans with coconut oil or use unbleached muffin liners. If you use the paper liners, I recommend brushing the inside of them with some coconut oil as well.
- In a food processor, blender, or mixer (the food processor works best, in my opinion), combine the eggs, coconut cream concentrate, macadamia nut oil, baking soda, and sea salt until smooth and completely combined.
- With the food processor running, add the lemon juice and the lemon zest.
- Pour batter into a bowl and mix the blueberries and chopped macadamia nuts in by hand. If you’re using fresh blueberries, take care not to crush them as you stir.
- Pour or scoop the batter into the muffin tins filling each about 3/4 full.
- Bake at 325 for 35-45 minutes, or until the tops of the muffins are golden brown, and a toothpick comes out clean.
- Serve warm or cool. Tastes great both ways. For extra deliciousness, top with grass-fed butter or ghee.
- Store in an airtight container in the fridge or freezer.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
KitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Empire Red
Blendtec Total Classic Original Blender with FourSide Jar
KitchenAid Food Processor
AmazonBasics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each
Organic Macadamia Nut Pieces, 8 Ounces - Non-GMO, Unsalted, Unroasted, Kosher, Raw, Vegan, Bulk
Redmond Real Sea Salt
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
100% Pure Cold Pressed Organic Virgin / Unrefined Macadamia Nut Oil - 4oz
Artisana Organics Non GMO Raw Coconut Butter, 14 oz
Vital Farms Pasture-Raised Large Eggs 12 ct
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
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I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
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These recipes just look amazing! Especially can’t wait to try the pumpkin custard. Love the especially autumnal feel of lots of these.
Thanks for including me!
Is there a substitute for the coconut cream concentrate? Such as almond butter or butter from grass fed cows? Thank you. These look delicious!
Hi Brenda – Thanks for stopping by. Nut butter or regular butter won’t work for these muffins, because the coconut cream concentrate (also called coconut butter) is what gives it the bread-like consistency. It is essentially the flour for the recipe and what holds it all together. Coconut butter is pure, ground up coconut meat, which is what allows this to be a flour-free recipe. Hope that helps! 🙂
Yum. These look delicious! I’m definitely saving this recipe for future use. Thanks!
Thanks Amy! They are SUPER tasty! I hope you enjoy!
These look absolutely wonderful. I’m going to make them tomorrow. I make my own coconut cream in my Vitamix. It only takes about 60 seconds and saves a lot of money since the jars are so expensive.
Thanks so much for sharing this!
Coconut butter turns into coconut oil when melted, does this mean I should use 1.25 cups of oil for this recipe?
Hi Lina – I think you must be thinking of a different product, perhaps a coconut oil spread that is used as a butter replacement? Like Earth Balance? Coconut butter and coconut oil are two totally different products. Coconut butter is made from ground up coconut meat and it is high in fiber (it has a consistency like other nut butters). The coconut butter is used as the flour in this recipe. If you notice, there are not other flours used. Using coconut oil in place of the coconut butter will not work and will leave you with a bowl full of oil. The coconut butter is a required ingredient. You can typically find it at your health food store with the nut butters, or online. Hope that helps! 🙂
OO I see now!! Thank you!
Is it possible to substitute with Coconut flour? Or anything else?
I’ve never made them with anything other than the coconut butter, so I can’t say one way or the other! Sorry! 🙁
These look and sound yummy! I am trying to be low carb and avoid the other nuts higher in omega 6. It’s killing my hubby that I’ve pretty much stopped baking so maybe this will work for the both of us. 🙂
Hi Sybil – I developed this recipe when I was in my super low carb phase. I really hope you enjoy — I find them very satisfying! 🙂
An egg substitute (such as Gelatin or Flax//Chia Seed) wouldn’t work, would it….?!
Probably not well in this recipe since it does call for so many eggs. If I were going to use an egg sub in this recipe, I would go for the gelatin egg, as it would add more body and “fluff” than chia or flax. If you try it, let me know how it goes! 🙂
Absolutely, the various coconut terms are confusing and not necessarily interchangeable. Because I had it on hand, I used coconut cream which I buy frozen from my local market and added 1/3 c. coconut flour to achieve a good batter consistency. I also sprinkled shredded coconut on top which gave a nice crunchy topping. I am going to have to hide these from my husband or there won’t be any left for breakfast.
Hi Joey! Thanks for stopping by! So glad that worked well for you and that you enjoyed them! Yay! 🙂