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lemon blueberry muffins on white plate with cut up lemon.

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!
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Course: Breakfast, Snack
Keyword: gluten-free, muffins, snack, toddlersnack
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Author: Ali Ellis, MSc., RD

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!