When it comes to baking in the summer time I always feel extra inspired to make baked goods with fresh fruit in them. Something about the taste of fruit in the summer is extra delicious and refreshing.
I love making snacks in advance for a quick grab whenever I need a little something throughout the day. Muffins in particular, they are one of my faves.
I’ve used blueberries for this recipe because I love using fresh blueberries in baked goods this time of year and I happened to have some on hand. But you could use raspberries or blackberries as well! Pick your berry.
These muffins have a combination of good carbohydrates from the oatflour paired with some protein from the greek yogurt to make a simple yet perfectly satiating snack.
Lemons are of course an awesome fruit with lots of good healthy properties. Containing lots of antioxidants. Things like Vitamin C and flavonoids. So while all the hype is to drink lemon water to cleanse your soul and whatever, why not just put some lemon into these muffins! I mean go ahead and drink lemon water too, this is just more fun.
How to make
If you want to prep a snack that’s easy to grab whenever, but doesn’t take hours to make, this is the one. Have these muffins all ready to pop in the oven in a matter of 10 minutes! Now that’s efficiency.
Like many of my other recipes using oatflour. I like to start the process by blending my oats into the flour so it’s all set to mix with other ingredients. Or, if you are really ahead of the game, make a big batch of oat flour at once so you don’t need to do it every time you want to make these muffins. Which could be a lot!
You can always just buy oat flour too. But what’s the fun in that?
If you’re interested in more healthy muffin recipes check these out!
Lemon Blueberry Muffin Recipe
Yield: 12 muffins Prep time: 10 minutes Bake time: 20 minutes Total time: 30 minutes
- 2 C oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- Zest + juice of one lemon
- 1/3 C unsweetened applesauce
- 2/3 C unsweetened greek yogurt*
- 1/4-1/3 C maple syrup**
- 2 eggs***
- 1 1/2 C blueberries fresh or frozen
- Preheat oven to 400℉.
- Add all dry ingredients to a large bowl, make your oat flour by blending oats if needed. Mix to combine.
- Add all wet ingredients to a medium sized bowl and stir to combine. Add your lemon zest and juice as well.
- Combine the wet and dry mixture and fold blueberries into the batter.
- Spray a muffin tray with non-stick baking spray.
- Add even amount of batter into 12 muffin molds.
- Place muffins in preheated oven and bake for 19-21 minutes.
*I personally use lactose-free greek yogurt however regular greek yogurt would work as well.
**You could also use honey as an equal substitute. Alter the amount to your liking for sweetness. (I like adding less as the sweetness is just enough not to overpower the tanginess from the lemon.)
***You could equally use flax egg in replacement of regular eggs by mixing 1 tablespoon of ground flaxseed with three tablespoons of water per egg.
per 1 muffin
Calories: 99 Total fat: 2g Sodium: 123mg Carbohydrates: 17g Fiber: 2g Sugar: 7g Protein: 4g