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Lemon Blueberry Muffins

3 lemon blueberry muffins on white plate with bowl of blueberries and lemon slices on white background
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★★★★★

5 from 3 reviews

These light and fluffy Lemon Blueberry Muffins are the perfect balance of tart and sweet. A delicious springtime recipe! Oil-free & Refined Sugar-Free.

Ingredients

Scale
  • 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

Instructions

  1. Prep: Preheat the oven to 350F and grease or line a 12-muffin tin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.

Keywords: vegan blueberry muffins, blueberry muffins vegan, gluten free blueberry muffins, healthy blueberry muffins, oil free blueberry muffins, egg free blueberry muffins

Find it online: https://frommybowl.com/lemon-blueberry-muffins/