Does anyone else think that anything mini is just so much more fun to eat!? Especially lemon blueberry muffins. Muffins are always a go-to of mine, but I wanted to make them different to mix it up. I found a mini muffin tin in my house which worked perfectly for these mini lemon blueberry muffins! Lemon and blueberry are two of my favorite flavors, and when they’re put together it’s just magical. These mini lemon blueberry muffins are the perfect sweet treat when you need a one-bite snack. They are gluten-free, dairy-free, and refined sugar-free…sign me up!

Growing up, whenever I had Little Bites in my lunchbox, I knew it was a good day. They were one of my favorite snacks, but the worst part was that there were only 3 or 4 per bag. You don’t have to worry about that with these muffins! It’s a little dangerous how convenient and tasty these lemon blueberry muffins are because I find that every time I walk past them I just pop one in my mouth. Nothing wrong with that of course, but I want them to last more than a few days! Luckily I’m not the only one eating them because my family is absolutely loving them too. Mini lemon blueberry muffins are the refreshing and healthy snack you need in your life!

What Ingredients Do I Need?

These mini lemon blueberry muffins are gluten-free, dairy-free, and refined sugar-free. Woo! They’re made with almond flour and oat flour which are packed with healthy fats and fiber to keep you full. Here is everything else you will need:

Eggs
Maple syrup
Vanilla extract
Coconut oil
Lemon juice
Almond milk
Oat flour
Almond flour
Ground cinnamon
Salt
Baking soda
Cornstarch
Blueberries

Pantry Swaps

If you don’t have all of the above ingredients, no need to fear. You can absolutely sub some of the ingredients with items you may have in your kitchen. Just note that these options may not be gluten-free or dairy-free.

Eggs –> Chia/Flax eggs
Maple syrup –> Honey
Coconut oil –> Butter
Almond milk –> Dairy milk
Oat/Almond flour –> All-purpose flour
Blueberries –> Strawberries or blackberries

Making Oat Flour

Now let’s be real, no one should be spending money on oat flour when you can make it at home for half the price. Store-bought oat flour can run you between $4-$5 per bag, where a huge bag of oats is only around $2, and gives you twice as much. Of course, it’s cost over convenience, so it’s really whatever you prefer. If you really don’t have time to be making oat flour, then, by all means, grab the store-bought kind! It’s all about what makes sense for your lifestyle.

In order to make your own oat flour, all you need are rolled oats and a high-speed blender. Just blend the same measurement of rolled oats as oat flour in your blender until a fine powder forms (ex: 1/2 cup oat flour = 1/2 cup blended oats). It’ super easy and only takes seconds! You’re definitely getting more bang for your buck.

How Should I Store These?

Since there are no preservatives in these muffins, they are best kept in the refrigerator for up to 1 week. If not eaten in a week, you can keep them in a sealed bag in the freezer for up to 6 months.

Products Used

Here are some of the products I used for this recipe which can be purchased on Amazon:

Mini Lemon Blueberry Muffins

Recipe by Mary WeissCourse: Dessert, Breakfast, SnackDifficulty: Easy

Servings

muffins

Prep time

minutes

Cooking time

minutes

Ingredients

2 eggs
1/3 cup maple syrup
1/4 cup almond milk
3 tbsp melted coconut oil
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup oat flour
1 cup almond flour
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1 cup fresh or frozen blueberries
1 tbsp cornstarch

Directions

Preheat the oven to 350 degrees.
In a medium-sized bowl, whisk together the eggs, maple syrup, almond milk, coconut oil, lemon juice, and vanilla extract.
In a separate bowl, combine the oat flour, almond flour, cinnamon, salt, and baking soda until mixed together.
Pour the wet ingredients into the bowl with the dry and stir until a batter forms.
In a small bowl, combine the blueberries and cornstarch and mix until all the blueberries are evenly coated. This will prevent the blueberries from sinking to the bottom of the muffins.
Spray a mini muffin tin with non-stick spray. Use a small cookie scoop and dollop the batter into each of the muffin molds. The muffins will only slightly rise, so you can fill them close to the top.
Bake the muffins for 15 minutes and enjoy!