Spring is coming up and these healthy lemon blueberry muffins are the perfect way to celebrate! They are so delicious, moist, light, and bursting with blueberries. I love the hint of lemon and the brightness it adds. It’s a wholesome muffin that will make you feel great too!

Made with good for you ingredients, these lemon blueberry muffins are super easy to whip up. Make sure to zest your lemons before juicing them because it will make your life a lot easier! Also, you need a good amount of zest. Don’t skimp on it! The zest is what gives the muffins the lemon flavor. I love the mixture of the oat and almond flours. It gives these muffins a light and yummy crumb.

These healthy lemon blueberry muffins are oil-free and naturally sweetened, but no one would even notice! It even tastes better the next day as the flavors have more time to develop. However, they are still very tasty day of! They are also perfect for breakfast, as a snack, or for dessert. If you make them, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

1 tbsp ground flaxseed + 3 Tbsp water
1/2 cup unsweetened almond milk (or any non-dairy milk)
3 tbsp fresh lemon juice
1/2 cup unsweetened applesauce
1/4 cup coconut sugar (brown sugar or organic cane sugar works too)
1/3 cup pure maple syrup
2 tsp vanilla extract
2 tbsp tahini (cashew butter or melted coconut oil works too)
2 heaping Tbsp lemon zest (about 2-3 lemons)
2 1/4 cups oat flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup fresh or frozen blueberries (if using frozen, toss them in 1/2 Tbsp arrowroot starch or cornstarch)

Instructions

Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease well.
In a small bowl, make the flax egg by combining the ground flaxseed and water. Set aside for 5 minutes to thicken.
In a medium bowl, add the milk and lemon juice (make sure you zest the lemons before juicing it). Stir and set aside.
In a large bowl, add the oat flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.
In the bowl with the almond milk/lemon mixture, add the applesauce, coconut sugar, maple syrup, vanilla, tahini, lemon zest, and flax egg. Whisk until well combined.
Add the wet to the dry. Stir with a spatula until just combined. Fold in 3/4 of the blueberries. (If blueberries are frozen, toss them in some arrowroot or cornstarch before adding them into the batter.)
Fill each muffin tin to the top (you want big muffins) and top with leftover blueberries. Bake in the oven for 23-28 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely! Enjoy!
Store leftovers in an airtight container on the counter for up to 3 days. TBH, it tastes even better the next day as the flavors have more time to develop, but it’s still delicious day of!

Servings: 12

Author: valeria.chao

Healthy Lemon Blueberry Muffins (vegan, gluten-free, oil-free, refined sugar free)