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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Servings: 24 mini muffins
Calories: 92kcal
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
For mini muffins, cook at 375 degrees F for 15-18 minutes, until golden brown on top and cooked through.
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