Go Back
+ mini muffins

Lemon Blueberry Muffins (gluten free!)

These lemon blueberry muffins are bursting with citrus flavour and have a soft fluffy texture! They are easy to make and kid-friendly!
No ratings yet
Print Pin
Course: Breakfast, Snack
Keyword: gluten-free, muffins, snack, toddlersnack
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 24 mini muffins
Calories: 92kcal
Author: Ali Ellis, MSc., RD
Prevent your screen from going dark

Equipment

  • 1 medium bowl
  • 1 Muffin tray

Ingredients

  • 2 eggs
  • ¼ cup maple syrup
  • ½ cup Greek yogurt
  • cup coconut oil
  • ¼ cup lemon juice
  • zest of one lemon
  • 1 teaspoon vanilla
  • cup oat flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • dash of salt
  • 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

Calories: 92kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.5mg