Blueberry Lemon Muffins

January 16, 2020

These muffins are gluten free, nut free, and vegan! A perfect snack to take while on the go or for the kids to take to school.

Baking gluten free can be difficult but this muffin recipe is super easy and only takes 25 mins. You can use either fresh blueberries or frozen (thawed out) and can store the muffins in the fridge for up to a week. 




Blueberry Lemon Muffins 

*Recipe makes 12 muffins

  • 1 1/2 cups gluten free flour

  • 1/2 cup oats

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 cup coconut sugar

  • 1/2 tsp sea salt

  • Zest of 1 lemon

  • 1/2 cup extra virgin olive oil 

  • 3/4 cup almond milk

  • 1 tsp apple cider vinegar

  • Juice of half a lemon

  • 1 tsp. vanilla

  • 1 cup blueberries (fresh or frozen)


  1. Preheat the oven to 350F and line a muffin tray.

  2. Add the flour, baking powder and baking soda into a large bowl and stir.

  3. Mix in the coconut sugar, sea salt and lemon zest.

  4. In another smaller bowl whisk together the wet ingredients: olive oil, almond milk, vanilla, vinegar and lemon juice.

  5. Add the wet mixture to the dry bowl and mix thoroughly. If the mixture is too thick for cake batter, add a splash more milk!

  6. Stir in the blueberries.

  7. Spoon the batter into each muffin case until they’re all equally filled and bake for 20 minutes or until golden brown.

  8. Enjoy! 





Desire Fitness is a fully certified personal trainer and nutrition coach based out of Edmonton, Alberta. 


To get a menu plan that has recipes like this or to learn more about having a custom diet plan or work out program made for you visit:




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