Blueberry lemon muffins

If you scroll through my feed, you’ll see that I eat A LOT and I mean A LOT of oatmeal. I have it almost every morning because it’s a great way to keep me feeling full and getting lots of fibre in to start my day. Lately, I have felt a tad uninspired by my bowl of warm oats. So, I baked my oatmeal into delicious blueberry lemon muffins packed with protein and fibre!


Blueberry Lemon Muffins

3/4 cup of flour

1 cup of oat flour (blend some rolled oats until it is the texture of flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon pink salt

1/2 teaspoon ground cinnamon

⅓ cup melted coconut oil

1/4 cup of maple syrup

1/4 cup of coconut sugar

2 eggs

1 cup plain Greek yogourt (I use lactose free 0%)

2 teaspoons vanilla extract

1 cup frozen blueberries

Zest of two lemons


Preheat the oven to 400 F and grease 12 muffin cups with some coconut oil. In one bowl I mixed all the dry ingredients, in another I mixed the syrup, sugar, lemon zest and oil. Then slowly added the rest of the wet ingredients into that last bowl. Mix the wet ingredients into the dry ingredients and after mixing well add the blueberries. Pro tip: coat the blueberries in flour before mixing them in so that they don’t all fall to the bottom of the muffin mix. Put even scoops into each muffin cup (about 3/4 full) and bake for around 17 mins (I use my convection oven to bake so the timing might change if you do not have a convection oven).

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