Healthy Lemon Blueberry Muffins (Gluten-Free & Dairy-Free)

 Looking for a delicious and wholesome treat that’s easy to make and perfect for breakfast or a snack? These vegan lemon blueberry oat muffins tick all the boxes: naturally sweetened, gluten-free, oil-free, and packed with fresh flavors. The burst of juicy blueberries combined with zesty lemon creates a refreshing twist, while shredded zucchini adds moisture and boosts nutrition without extra calories.

Made with simple ingredients like rolled oats, coconut flour, and flaxseed, these muffins deliver fiber and protein to keep you energized. Plus, they’re sweetened with erythritol, a zero-calorie natural sweetener, helping you enjoy a guilt-free indulgence.

Whether you’re watching your calorie intake or just want a wholesome snack, these muffins are a fantastic choice - light, fluffy, and low in calories!

---

Lemon Zucchini Blueberry Oat Muffins 

Ingredients (Makes 12 muffins)

Dry:

• 1 ¼ cups (125g) rolled oats (blended into flour)

• 2 tbsp (14g) coconut flour

• 3 tbsp (21g) ground flaxseed

• 1 tsp baking soda

• 1 ½ tsp baking powder

• ½ tsp cinnamon

• Pinch of salt

• ½ tsp xanthan gum (optional, for better texture)

Wet:

• ¾ cup (180ml) unsweetened almond milk

• ½ cup (120g) unsweetened applesauce

• ⅓ cup (60g) erythritol

• 1 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar

Add-ins:

• ¾ cup (100g) finely shredded zucchini (squeezed dry)

• 1 ½ cup of blueberries, fresh or frozen

---

Instructions

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or silicone molds.

2. Blend the oats into a fine flour using a blender or food processor.

3. In a large bowl, combine oat flour, coconut flour, ground flaxseed, baking soda, baking powder, cinnamon, salt, and xanthan gum (if using).

4. In a separate bowl, whisk together almond milk, applesauce, erythritol, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.

5. Pour the wet ingredients into the dry and stir until just combined. Avoid overmixing.

6. Gently fold in the shredded zucchini, then the blueberries.

7. Divide the batter evenly into the muffin cups, filling about ¾ full.

8. Bake for 25–30 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

   
   
   
   
   
   

---

Notes

• Coconut flour is very absorbent; measure carefully and avoid adding too much liquid. If the batter seems too thick, add an extra tablespoon of almond milk.

• Xanthan gum is optional but helps improve texture and binding, especially since this recipe has no eggs or oil.

• Use frozen blueberries straight from the freezer to prevent the batter from turning purple or watery.

• Squeeze excess moisture from shredded zucchini to avoid soggy muffins.

• These muffins keep well in the fridge for up to 4 days or freeze nicely for longer storage.

---

Nutrition Information (Per Muffin)

• Calories: 89 kcal

• Protein: 2.7 g

• Fat: 1.6 g

• Carbohydrates: 16.5 g

• Fiber: 3 g

---