These light and fluffy Lemon Blueberry Muffins are the perfect balance of tart and sweet. A delicious springtime recipe for breakfast or dessert! Oil-free & Refined Sugar-Free.
Forget coffee – these Lemon Blueberry Muffins alone can get me through a groggy morning. They’re tangy, they’re juicy, and they’re perfectly sweet. The bursts of juicy blueberries and zippy lemon flavor keep things light and refreshing while still being sweet and satisfying.
Have I said enough to convince you to make them? Because I promise you, you’re going to thank me once you do.
INGREDIENTS FOR LEMON BLUEBERRY MUFFINS
You don’t need that many ingredients to whip up the perfect springtime recipe! Here’s the rundown:
- Dry Ingredients: oat flour gives the muffins their heartiness, while almond flour adds a buttery flavor. Arrowroot powder helps the muffins rise and gives them a fluffy texture.
- Wet Ingredients: applesauce adds volume and moisture, while coconut sugar adds more sweetness (be sure to include this with the wet ingredients), and non-dairy milk helps to bind the ingredients and add more even more moisture.
- Blueberries are what make these muffins perfectly sweet, and give them bursts of juiciness (and color!) throughout. Their sweet, tangy flavor balances out the tartness of the fresh squeezed lemon.
- Lemon brings the light, refreshing vibes to these muffins, giving them a zippy lemon flavor that isn’t too overbearing when combined with the sweetness of the blueberries.
SHOULD I USE FRESH OR FROZEN BLUEBERRIES IN MY MUFFINS?
The good news is you can technically use either, but each gives the muffins different results:
Fresh blueberries will bubble in the oven and create those sought-after, jammy streaks through the muffin. Some blueberries will also stay intact and give a nice juicy *pop* when you bite into them.
Frozen blueberries are naturally softer once thawed and have a darker color when baked. They dissolve into the muffin batter more and provide an even texture. Plus, they’re available year-round and are a more budget-friendly option! If you do opt to use frozen berries, I recommend using them straight from the freezer and extending the bake time by 2-3 minutes. If you thaw the berries first their color will stain the entire muffin batter.
HOW TO MAKE LEMON BLUEBERRY MUFFINS
These fluffy Lemon Blueberry Muffins only take 10 minutes to prep, but it’s important to make those 10 minutes count! Be sure to get all of your ingredients ready to go beforehand, so that you can get these muffins in the oven as soon as possible, as the baking soda interacts immediately with the lemon juice to give our muffins a fluffy rise.
- Whisk the dry ingredients together
- Mix in the wet ingredients and then fold in the blueberries
- Divide the batter between the muffin tins and bake until the tops are golden brown
- Let cool, then serve and enjoy!
I love a good, decadent dessert muffin just as much as the next food blogger – but sometimes when I’m craving a sweet treat, I don’t want it to be heavy and decadent. You feel me? Sometimes I want it to be light, bright, and fresh. And these muffins are just that.
They pair perfectly with a morning cup of tea or coffee, and make the best midday pick-me-up treat. They’re also great for packing with school or work lunches, or bringing to a picnic with friends. Honestly, I wouldn’t blame you if you whipped these up for your own backyard picnic for one! And if you do happen to have leftovers, they keep well in the freezer, too 😉
These light and fluffy Lemon Blueberry Muffins are the perfect balance of tart and sweet. A delicious springtime recipe! Oil-free & Refined Sugar-Free.
- 2 cup (200 g) oat flour,* gluten-free if necessary
- 1 cup (90 g) blanched almond flour
- 4 tablespoons (32 g) arrowroot powder, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup (135 g) unsweetened applesauce
- 1/2 cup (120 ml) non-dairy milk (homemade or store-bought)
- 3/4 cup (115 g) coconut sugar
- 2 teaspoons vanilla extract
- 1/4 cup (60 ml) freshly squeezed lemon juice (1about 1 large or 2 medium lemons)
- 1 teaspoon lemon zest (about 1 medium lemon)
- 2 cups (340 g) fresh or frozen* blueberries
- Prep: Preheat the oven to 350F and grease or line a 12-muffin tin.
- Dry Ingredients: add the oat flour, almond flour, 3 tablespoons of arrowroot powder, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined, then set aside.
- Wet Ingredients: in a smaller, separate bowl, mix the applesauce, coconut sugar, non-dairy milk, lemon juice, lemon zest, and vanilla together until evenly combined. In another small bowl, mix the fresh or frozen blueberries and remaining tablespoon of arrowroot powder together, until the berries are evenly coated – this prevents the berries from falling to the bottom of the batter. Add the wet ingredients to the dry ingredients; Once they are evenly combined, fold in the blueberries.
- Bake: Moving quickly, evenly divide the muffin batter between the muffin tins; they should be almost filled to the top. Place the muffin tin in the middle rack of the oven and bake for 22 to 25 minutes, until the tops of the muffins are golden brown.
- Cool: Remove the muffins from the oven and let sit on the counter for 3 minutes, then use a butter knife to carefully transfer each muffin to a baking rack to cool completely. Serve as desired; leftovers will last covered at room temperature for up to 5 days, or can be frozen for up to 2 months.
- Oat Flour: to make your own oat flour, add either quick-cooking dry or rolled oats to a high-speed blender and process until light and fluffy, 15 to 30 seconds.
- Substitutions: I have not tested this recipe with any other flours and cannot recommend substitutions for oat flour or almond flour. The arrowroot powder can be swapped with tapioca starch/flour, if desired. Coconut sugar can be replaced with brown sugar.
- Blueberries: you can use fresh or frozen blueberries for this recipe; the frozen berries will melt into the batter more, while fresh berries will pop in your mouth as you bite in to them. If you use frozen berries, do not thaw them first -simply remove them from the freezer, coat in cornstarch, and transfer immediately to the muffin batter. You will need to increase the bake time by 2-3 minutes if you are using frozen berries.