Bright, fresh, and bursting with flavour, these Lemon Blueberry Muffins are the perfect balance of sweet and tangy. They’re light, fluffy, and easy to make, with simple ingredients you probably already have in your kitchen. Bake a batch on the weekend and pop them in the freezer for a quick, grab-and-go snack or breakfast on busy mornings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Calories: 210 per muffin (estimated)
Dietary Info: Dairy-free, gluten-free if using certified oats
Ingredients
- 1 pint Blueberries (if frozen, thaw and dry with a paper towel)
- 1 Lemon (juice and zest)
- 3 ripe Bananas
- 2 cups Almond Flour
- 2 cups Oats
- 1/3 cup Pure Maple Syrup
- 1/4 cup Chia Seeds
- 2 Eggs
- 1 tbsp Baking Powder
- pinch of Salt
Instructions
- Mix the wet ingredients, then stir in the dry ingredients, including the lemon zest.
- Gently fold in blueberries.
- Fill baking cups and bake at 350°F for 25 minutes.
- Cool and enjoy.
Delicious, healthy, and made with love — just the way homemade should be.