These simple gluten-free Lemon Blueberry Muffins are absolutely bursting with refreshing citrus flavour! These are the perfect toddler muffin. They are soft, high in fibre, and made with simple, wholesome ingredients. They make a great breakfast or snack option and they freeze well, making them a convenient choice for busy parents.
I love having a go-to gluten-free muffin recipe on hand, and this is it! It is a such a simple gluten-free recipe, using oat flour and almond flour, and maintains an excellent texture!
Top Toddler Tips
🍋 Let your little one help with mixing: Stirring batter is a fun and simple kitchen task for toddlers.
🍋 Make them mini: Use a mini muffin tin to make these the perfect toddler muffin. Who doesn’t love a mini muffin!?
🍋 Make it a balanced snack: Serve with some Greek yogurt or thin layer of nut butter for added protein and healthy fats.
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Ingredients
- eggs
- Greek yogurt
- maple syrup
- coconut oil
- lemon juice
- lemon zest
- vanilla
- almond flour
- oat flour
- baking soda
- baking powder
- salt
- blueberries
See recipe card for quantities.
Instructions for Gluten-free Lemon Blueberry Muffins
Combine all the wet ingredients in a medium size bowl
In a separate bowl, combine the dry ingredients and then add the wet ingredients to the dry ingredients. Stir to combine. Add the blueberries.
Scoop the batter out into a mini muffin tray.
Bake in the oven according to directions below. Then let cool slightly and enjoy!
Variations
- Boost the iron content: Iron is an important mineral for children. An easy way to boost the iron content is swapping out ¼ cup of the oat flour for ¼ cup of fortified infant cereal.
- Mix in a sprinkling of shredded coconut
- Add a crumble layer on top such as the one used in these Apple Pear Crumble Muffins
- These muffins are a gluten-free version, but you could use regular flour if you prefer.
Equipment
- Mini muffin pan
- Two medium size bowls
- Zester
Storage
Store in the fridge in an airtight container for 3-4 days or in the freezer in a sealed bag or container for up to 3 months.
Delicious Lemon Blueberry Muffins – Perfect for Toddlers!
Top tip
You will notice that you first bake these muffins at a high temperature (400 degrees F), for 5 minutes, and then lower the temperature to 350 degrees F and cook for 20 minutes. This helps the tops rise quickly and helps keep the muffins nice and fluffy inside!
FAQ
Can I use frozen blueberries?
Can I make these baby friendly?
How do I serve these muffins to a baby doing baby-led weaning (BLW)?
Recipe
Lemon Blueberry Muffins (gluten free!)
Equipment
- 1 medium bowl
- 1 Muffin tray
Ingredients
- 2 eggs
- ¼ cup maple syrup
- ½ cup Greek yogurt
- ⅓ cup coconut oil
- ¼ cup lemon juice
- zest of one lemon
- 1 teaspoon vanilla
- 1½ cup oat flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- dash of salt
- 1½ cup blueberries
Instructions
- Heat the oven to 400℉.
- In a medium bowl, add the wet ingredients and whisk together.
- In a separate bowl, add the dry ingredients (excluding the blueberries). Stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine (don’t over stir!). Then fold in the frozen blueberries (or fresh blueberries).
- Scoop the muffin batter into a muffin tray. I used a mini muffin pan, but you could use a regular sized one if you prefer. Fill to the top of the muffin pan.
- Cook in the oven at 400℉ for 5 minutes. Then reduce the heat to 350℉ and cook for 20-25 minutes, until golden brown on top and cooked through.
- Let cool slightly before removing from the pan. Enjoy!
Nutrition
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