Gluten Free Blueberry and Lemon Muffins

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.

Servings muffins

Prep Time 20

Cook Time 23

Total Time 43

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

*NOTE: I have only tested these muffins with homemade oat flour, specifically made by blending Bob's Red Mill Protein Oats in a high-speed blender until finely ground. It should work just as well with store-bought oat flour, however the texture of the muffins may be slightly different than what's shown in these photos and video.

GENERAL NOTE: For baking recipes, it's always best to use a kitchen scale if you have one. This will ensure accurate measurements, which is especially important for the dry ingredients. If you don't have a kitchen scale, use the spoon & level method.

NUTRITION INFORMATION: The nutrition information listed below is an estimate per muffin, assuming that you use Protein Oats to create your oat flour, and include all other ingredients as listed.

Calories: 219kcal

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: Blueberries, Collagen, Dessert, Gluten Free, Greek Yogurt, Healthy Dessert, High Protein, Lemon, Oat Flour, Snack

Nutrition