These Gluten Free Blueberry and Lemon Muffins are the perfect balance of wholesome and delicious! They’re made with healthy ingredients like oat flour for a tender crumb, while greek yogurt keeps them moist and collagen adds a protein boost. Each muffin is filled with sweet, juicy blueberries, a touch of lemon flavor and 9g of protein! I promise you’ll want to prep a batch of these every week in the Spring & Summer months.
A couple times per year, I have the itch to come up with a new muffin recipe. But like, a Munchin’ style muffin that’s higher in protein, lower in sugar and made with simple, wholesome ingredients. And what better way to celebrate the Spring season than with a blueberry muffin recipe!? It felt very necessary to create a delicious, healthy version of this classic treat.
It took me several tries to get this one right. They tasted delicious right from the start, but the texture was the problem. They were sinking and wayyy too gummy, which can happen easily when using ingredients like oat flour and greek yogurt. But with some measurement adjustments, a couple additions & tweaks, I finally landed on what I would say are the perfect gluten free blueberry and lemon muffins.
Each of these moist muffins are loaded with sweet, juicy wild blueberries, kissed with a touch of bright, lemon flavor and also pack in 9g of protein! They are simple to make, with ingredients you probably have on hand, and make for the most delicious Spring & Summer treat, snack or breakfast. I can’t wait for you to try these, and let me know what muffin variety you want to see next!
Why You’ll Love these Gluten Free Blueberry and Lemon Muffins
- They are moist, filled with sweet wild blueberries & kissed with bright lemon flavor!
- These muffins are fully gluten free, and made with oat flour.
- Each blueberry and lemon muffin has 9g of protein, for a more balanced treat.
- They are made with simple, wholesome ingredients you probably already have.
- Greek yogurt keeps these muffins moist & adds a nice boost of protein!
What You Need to Make these Gluten Free Blueberry and Lemon Muffins
For the Dry Ingredients:
- Oat Flour: I really wanted to challenge myself to come up with muffins that are gluten free without using a gluten free flour blend, so this recipe uses oat flour! I have only tested this with homemade oat flour, made by blending Bob’s Red Mill protein oats until finely ground, but should also work with store-bought.
- Unflavored Collagen Peptides: This is an easy way to up the protein in these blueberry and lemon muffins. I have not tested these without collagen, or with standard protein powder instead.
- Arrowroot Starch: We are adding in just a touch of arrowroot starch which helps lighten the texture since oat flour can sometimes make baked goods too gummy. In a pinch, try substituting cornstarch.
- Baking Powder & Soda: This recipe calls for a combination of both leavening agents.
- Kosher Salt: A must, even in sweets!
For the Wet Ingredients:
- Cane Sugar: Or granulated sugar, to sweeten things up. I have not tested this with coconut sugar, but it should work, however the color of the muffins will be darker.
- Lemon Zest: It’s important to massage the zest with the sugar to release the oils which really brings out that lovely lemon flavor! If you want your muffins even more lemon-y, feel free to add more lemon zest than what’s called for.
- Eggs: 2 large eggs…I always use pasture-raised
- Greek Yogurt: Full-fat plain is the way to go here to add moisture and protein to the blueberry and lemon muffins. I highly recommend using a thick greek yogurt, like Fage. You could also use sour cream, or a dairy-free greek style yogurt as needed.
- Avocado Oil: This is my preferred neutral oil, but they also will work equally as well with a light-tasting olive oil or even melted and cooled refined coconut oil.
- Lemon Juice: Measure out 2 tbsp only (which may be a little less than 1 large lemon). If you’re yearning for more lemon flavor, always lean towards adding more zest because too much juice can affect the texture of your muffins.
- Vanilla Bean Paste: Or extract!
For the Mix-ins:
- Frozen Wild Blueberries: These have a stronger, sweeter flavor than standard blueberries so I highly recommend using wild if you can! No need to thaw them first, we’re adding them to the batter directly from frozen.
- Arrowroot Starch: Coating the wild blueberries in a bit of arrowroot starch before adding them to the batter ensures that they don’t all sink to the bottom of the muffins.
How To Make these Gluten Free Blueberry Muffins with Lemon
Preheat Oven & Mix Together Dry Ingredients:
First, preheat your oven to 400F. Then, in a large bowl, mix together all of the dry ingredients until combined. Set aside.
Massage Lemon Zest into the Sugar:
In another large bowl, add the cane sugar & lemon zest and use your hands to massage the zest into the sugar. This releases the oils in the zest to help bring out the lemon flavor, so don’t skip it!
Add Remaining Wet Ingredients & Combine with Dry:
To the bowl with the sugar, add the remaining wet ingredients & whisk until combined and mostly smooth. Then, pour the wet ingredients into the dry ingredients and switch over to a spatula to stir until a batter has formed.
Let Batter Rest:
Next, let the batter sit at room temperature for 10 minutes, to allow the leavening agents to activate. Meanwhile, add liners to your muffin tin and toss frozen wild blueberries in arrowroot starch to coat.
Fold in Blueberries, Bake & Enjoy:
Once the batter has rested, gently fold in the blueberries coated in starch. Then, gently scoop out the batter and divide it between 10 muffin cavities. Top each with a few more frozen wild blueberries. Transfer to the oven to bake for 6 minutes, then reduce the heat to 350F and continue baking for another 17 minutes, or until a toothpick comes out clean. Allow the muffins to cool down before enjoying.
Substitution FAQs:
- Can I omit the collagen? Or use protein powder instead? I have not tested these blueberry and lemon muffins without the collagen, but if you don’t have any on hand or want to make them vegetarian-friendly, I’d recommend adding an additional 1/4-1/3 cup of oat flour. I also have not tested these with protein powder, but they would certainly create a drier texture, so you may need to add more liquid ingredients.
- Can I use almond flour, coconut flour or a GF 1-to-1 blend instead? Unfortunately no. Each of these flours perform very differently, and this recipe was crafted to specifically use oat flour.
- Can I make these refine sugar free? Although I haven’t tested it yet, these blueberry and lemon muffins should work with an equal amount of coconut sugar. However, it will impact the color of the muffins. Do NOT substitute maple syrup or honey.
- Can I make them dairy free? All you need to do is use a thick, non-dairy yogurt or even a non-dairy sour cream.
- Can I use fresh blueberries instead of frozen? Fresh may be a little less sweet and flavorful, but they should still work in this muffin recipe! You may want to increase the amount slightly, and still coat them in starch.
Expert Tips & Tricks:
These gluten free blueberry and lemon muffins are very beginner-friendly but these tips and tricks will help ensure they turn out perfect!
- Avoid the pith when zesting your lemon & massage it into the sugar: The pith is the white layer beyond the yellow outer peel and it’s super bitter, so it will throw off the flavor of your muffins. It’s also important to massage the lemon zest into the sugar to release oils and bring out a stronger lemon flavor.
- Use a kitchen scale to measure the ingredients: For the most accurate results, use a kitchen scale (they’re super cheap on amazon) to measure the ingredients, especially the dry ones. If you don’t own one, make sure to measure the flour with the spoon and level method.
- Make sure to let the batter rest: Don’t skip this step! It allows the oat flour to rehydrate, thickens the batter naturally and also helps activate the leavening agents so the muffins rise better. 10-15 minutes is all you need!
Can I Freeze these Gluten Free Blueberry Muffins?
Yes! First, allow the muffins to cool down completely. Then, transfer them to a tray or plate and pop them in the freezer for about 2 hours to “flash freeze.” After that, move them over to an airtight container or a freezer bag. When you’re ready to re-heat the muffins, you can either thaw them in the fridge overnight or for a quicker option, microwave them for 30-60 seconds or until warmed through.
How Should I Store these Gluten Free Blueberry and Lemon Muffins?
Since these gluten free blueberry and lemon muffins are quite moist and easily perishable, I recommend storing them in an airtight container in the fridge once they are fully cooled. They should last for about 5 days. To improve the texture, you can pop them into the microwave for 15-30 seconds. See the section above for tips on how to freeze them, if desired.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Muffin Recipes?
- Banana Chocolate Chunk Muffins (Gluten Free)
- Gluten Free Pumpkin Muffins (High Protein)
- Gluten Free & Dairy Free Carrot Cake Muffins
- Gluten Free Lemon Poppyseed Muffins
Gluten Free Blueberry and Lemon Muffins
Equipment
- kitchen scale (optional)
- 2 large bowls
- microplane zester
- whisk
- spatula
- muffin tin with liners
Ingredients
For the Dry Ingredients:
- 1 ¾ cups oat flour (193g) — SEE NOTE*
- ⅓ cup unflavored collagen peptides
- 1 tbsp arrowroot starch
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
For the Wet Ingredients:
- ½ cup cane sugar or granulated sugar (100g)
- zest from 1 large lemon
- 2 large eggs
- ¾ cup full-fat plain greek yogurt (I recommend a thick one like Fage, 170g)
- ¼ cup avocado oil or olive oil
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste or extract
For the Add-Ins:
- 1 cup frozen wild blueberries (NOT thawed)
- 2 tsp arrowroot starch
Instructions
- First, preheat your oven to 400F. Then, in a large bowl, mix together all of the dry ingredients until combined. Set aside.1 ¾ cups oat flour, ⅓ cup unflavored collagen peptides, 1 tbsp arrowroot starch, 1 ¼ tsp baking powder, ½ tsp baking soda, ¼ tsp kosher salt
- In another large bowl, add the cane sugar & lemon zest and use your hands to massage the zest into the sugar. This releases the oils in the zest to help bring out the lemon flavor, so don't skip it!½ cup cane sugar, zest from 1 large lemon
- To the bowl with the sugar, add the remaining wet ingredients & whisk until combined and mostly smooth. Then, pour the wet ingredients into the dry ingredients and switch over to a spatula to stir until a batter has formed.2 large eggs, ¾ cup full-fat plain greek yogurt, ¼ cup avocado oil, 2 tbsp lemon juice, 1 tsp vanilla bean paste
- Let the batter sit at room temperature for 10 minutes, to allow the oat flour to hydrate & leavening agents to activate. Meanwhile, add liners to your muffin tin and toss frozen wild blueberries in arrowroot starch to coat.1 cup frozen wild blueberries, 2 tsp arrowroot starch
- Once the batter has rested, gently fold in the blueberries coated in starch. Then, gently scoop out the batter and divide it between 10 muffin cavities. Top each with a few more frozen wild blueberries. Transfer to the oven to bake for 6 minutes, then reduce the heat to 350F and continue baking for another ~17 minutes, or until a toothpick comes out clean. Allow the muffins to cool down before enjoying.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.