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paleo blueberry lemon breakfast bars
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4.50 from 6 votes

Blueberry Lemon Breakfast Bars

Prep Time10 minutes
Cook Time25 minutes


  • 1 cup creamy almond butter
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tbsp fresh lemon juice
  • 1.5 tsp lemon, finely zested (about 1 large lemon)
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink Himalayan salt
  • 1/2 cup blueberries


  • Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment and spray to nonstick spray.
  • In a large bowl, add the almond butter, eggs, maple syrup, coconut oil, lemon juice and lemon zest. Using a stand up mixer or hand mixer, mix until smooth.
  • Add the coconut flour, baking soda, and salt. Mix until just combined.
  • Add the blueberries and gently fold in to combine. Pour the mixture into the prepared baking dish and gently spread the mixture so that is evenly distributed in the dish.
  • Place baking dish in oven and bake about 20-25 minutes, or until the mxi is just cooked through and a toothpick comes out clean when placed in the center of the bars. Allow to cool for 15 minutes before cutting into 12 large squares.