This is the only recipe for Gluten Free Lemon Blueberry Muffins you will ever need - made with almond flour, oat flour, fresh lemons and juicy, delicious blueberries - plus, it all comes together in ONE BOWL! These muffins are a staple for a truly delicious and healthy summertime snack recipe.
Tips for making these muffins
This delicious muffin recipe produces moist, flavorful muffins with a beautiful domed top! Here are some of my tips to make sure your muffins come out well:
Use an ice cream scoop to scoop the batter into the muffin liners. This ensure you will get a bakery-style rounded top and helps keep the distribution even. I use this scooper I got off of Amazon (affiliate link - thank you for your support!)
For Bakery Style Muffins, bake fewer muffins. That is, use the same amount of batter but only distribute it to 6 muffin liners. This will create larger, more bakery-like muffins. If you are baking for a crowd, you could also distribute across 12 liners to create smaller muffins.
Glaze these muffins. The gorgeous blue blueberries provide beautiful pops of color, but a white glaze really makes these muffins shine. You can drizzle melted Coconut Butter (not oil) for a sugar free glaze option to keep these muffins refined sugar free. Or, you could go the more traditional route and mix some powdered sugar and almond milk (if dairy free) to create a beautiful white glaze.
Make sure your oven is HOT! The higher heat (375 - 400 degrees Farenheit) called for in many Muffin recipes is to help the muffins rise and create the delicious muffin tops. Do not bake your muffins if the oven is not all the way preheated!
Eggs. Eggs help bind the recipe. I haven't tried using Flax Eggs for a vegan version, but I think it would work - it may affect the color and look of your muffins though.
Coconut Oil. A dairy free and nutrient-packed fat option for the recipe. Plus, the subtle coconut flavor compliments the Lemon Blueberry combo so nicely.
Maple Syrup. A refined sugar free option for a sweetener for these muffins. You can adjust this amount based on how sweet you would like your muffins to be. Note that, the more maple syrup you add, the sweeter the muffins will turn out.
Lemon zest. Don't skip the zest!!! This is the finely shredded lemon peel. So much of bright and *zesty* lemon flavor is in the skin or peel. I use a microplane (affiliate link) to do this - just make sure you stop zesting when you get to the white portion (the rind).
Lemon juice. Of course, also for lemon flavor! You can use Lemon Juice from concentrate in a pinch, but the real deal does make a difference. You're worth it. Get some lemons!
Oat Flour. Oat Flour is such a delicious, nutritious, and versatile option - I love using it in the most of the recipes on The Granola Diaries. I usually make my own at home by blending up oats in a blender or food processor until I achieve a flour-like consistency.
Blueberries. I mean, can you really have Lemon Blueberry Muffins without them?! Well, sort of, actually. You can replace the blueberries with any berry and this recipe would still work. Gluten Free Lemon Blackberry Muffins?! YUM!
Salt, baking powder, vanilla. These are all baking agents which help the muffins rise, develop flavors, and all around work out as a recipe!
Healthy Muffin Inspiration
This Gluten Free Lemon Blueberry Muffins Recipe is inspired by my simple and healthy Lemon Blueberry Breakfast Bread.
That was one of my first recipes to go Viral on Social Media - hundreds of people made it and tagged me @thegranoladiaries within the first week of sharing the recipe, that was so cool! So, I wanted to create another amazing recipe you would all love.
I got my inspiration from that bread from another one of my favorite food blogs, but I wanted to make a version that was gluten free, dairy free, and refined sugar free.
With this Muffin version, I further improved the recipe! I changed the flours to include both Almond Flour and Oat Flour, which gives the muffins a much fluffier and lighter feel.
Also, I changed the baking time and temperatures. Ultimately, I think these turned out just beautifully!
It can be so difficult to find yummy recipes that are both Gluten Free AND Vegan, so I am super proud of these muffins! Whether you vegan or not (I am not!), you will still love these muffins.
And speaking of delicious Vegan desserts - this Vegan Tres Leches Cake is another delicious plant-based baking recipe for everyone to enjoy!
More Delicious Recipes with Lemons or Blueberries
- Gluten Free Lemon Poppyseed Muffins
- Vegan & Gluten Free Blueberry Crisp
- Gluten Free Lemon Blueberry Bread
- Vegan & Gluten Free Blueberry Buckle
- Gluten Free Lemon Ricotta Pancakes
Gluten Free Lemon Blueberry Muffins
These delicious Lemon Blueberry Muffins are made in 1 bowl and take less than 30 minutes from start to finish. They are gluten free, dairy free, and refined sugar free so you can happily enjoy them without a blood sugar spike or crash!
- ⅓ Cup Coconut Oil, melted
- 2 Large Eggs
- ¼ Cup Honey
- 1 Lemon, zested + juiced (about 4 Tbsp)
- 1 tsp Vanilla (optional)
- ⅓ Cup Almond Milk (sub milk of choice)
- 1.5 Cups Oat Flour
- 1 Tsp Baking Power
- ½ tsp Salt
- 1 Cup Blueberries
- Preheat oven to 375 degrees Farenheit and line a muffin tray with 9 liners.
- In a large bowl, whisk together all of the wet ingredients, except for the almond milk.
- Add the oat flour, baking powder, and salt, and mix until just combined. Mixture should be very thick.
- Add the almond milk and blueberries last, folding in gently until everything is combined and no large clumps remain. Do not overmix!
- Use a spoon or ice cream scoop to scoop the batter into the 9 muffin liners.
- Bake for 18 - 20 minutes, until the top is shiny and just starting to brown on the edges. Allow muffins to cool, then dig in!
- Tag me! Show me your creations on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
For a Gluten Free Blueberry Lemon Loaf version, check out this recipe.
If you don't have Oat Flour, simply blend Rolled Oats in your food processor or blender to make some!
Make sure you measure the coconut oil when it is melted.
You can use Fresh or Frozen Blueberries.
Muffins are best the day of baking. Store in an airtight container on the counter for up to 3 days or freeze for up to 3 months. Reheating old muffins in the microwave for 20 seconds will help if they have hardened.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 149mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 4g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Leave a Reply