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.
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I love having a go-to gluten-free muffin recipe on hand, and this is it! It is a such a simple recipe, using oat flour and almond flour, and maintains an excellent texture!
Why You'll Love These Lemon Blueberry Muffins for Toddlers
- Easy muffin for your little one to help with: Let your child help stir the batter, pour the blueberries in, or scoop out into the muffin pan
- Gluten-free: These recipes are gluten-free using a combination of oat and almond flour
- Delicious blueberry-lemon combo: The lemon zest in these muffins paired with the blueberries is such a great flavour combo!
Table of Contents
Ingredients
Here is what you will need to make these lemon blueberry muffins!
- Eggs - provide structure and help bind everything together
- Almond milk - Use any milk you like. This helps add moisture and richness to keep the muffins fluffy and never dry.
- Maple syrup - to add just a touch of sweetness!
- Coconut oil - keeps the muffins moist and adds a subtle richness
- Lemon juice & zest - brighten up the whole muffin with fresh, bright flavour
- Vanilla - rounds out the flavour and makes these smell absolutely amazing straight out of the oven.
- Almond flour - Helps create a soft, moist texture while adding protein and healthy fats - perfect for little ones.
- Oat flour — the base of these muffins, helps add a light structure, keeping the muffins tender while still holding together well.
- Baking soda & baking powder - work together to give these muffins their lift
- Salt - just a pinch to balance the sweetness and bring all the flavours together.
- Blueberries - bursts of sweetness and colour, plus a great source of antioxidants!
See recipe card for quantities.
Instructions for Gluten-free Lemon Blueberry Muffins
Combine all the wet ingredients in a medium size bowl. (Be sure to zest your lemon before you squeeze the juice out!)
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.
- These muffins are a gluten-free version, but you could use regular flour if you prefer.
Equipment
- 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!
Toddler Tip
Use a mini muffin pan to make these bite-sized and perfect for little hands! Toddlers just love a mini version - it makes snack time that much more fun!
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 pan
Ingredients
Wet Ingredients
- 2 eggs
- ¼ cup maple syrup
- 2 tbsps almond milk or milk of choice
- ⅓ cup coconut oil
- zest of one lemon
- ¼ cup lemon juice
- 1 teaspoon vanilla
Dry Ingredients
- 1½ cup oat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
- 1½ cup blueberries
Instructions
- Heat the oven to 400℉.
- In a medium bowl, add the wet ingredients (eggs through to vanilla) and whisk together. Be sure to zest the lemon before you squeeze the lemon juice in!
- 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, see notes below about adjusting cook time. 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 15-20 minutes, until golden brown on top and cooked through.
- Let cool slightly before removing from the pan. Enjoy!
Notes
Nutrition
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Kaila says
Super easy to make and they turned out great. The whole family loves these!!