Name: Gluten Free Lemon Blueberry Chia Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Organic Eggs; 1 cup Greek Yogurt or Skyr Yogurt; ⅓ cup Pure Maple Syrup; ½ Small Lemon Squeezed; 1 tsp Vanilla; 1 cup Frozen or Fresh Blueberries (I like the small frozen ones); 1 tsp Lemon Zest (I used most of the small lemon); 2 cups GF Oat Flour; 2 tbsp Organic Coconut Sugar; 2 tbsp Organic Chia Seeds; 1 tsp Baking Soda

Blueberry and lemon go together so well, especially in muffin form! These are a great gluten free muffin for your weekend baking or meal prep to enjoy throughout the week. I love baking with greek yogurt because it adds that extra protein and makes for a great texture! You can swap out any berry here, but I love blueberries the best with lemon. Enjoy!

CategoryBreakfast, Gluten Free, On the go, Snacks

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:

2 Organic Eggs

1 cup Greek Yogurt or Skyr Yogurt

⅓ cup Pure Maple Syrup

½ Small Lemon Squeezed

1 tsp Vanilla

1 cup Frozen or Fresh Blueberries (I like the small frozen ones)

1 tsp Lemon Zest (I used most of the small lemon)

2 cups GF Oat Flour

2 tbsp Organic Coconut Sugar

2 tbsp Organic Chia Seeds

1 tsp Baking Soda

Directions:

Preheat oven to 350.

In a big bowl mix eggs with Greek yogurt, maple syrup, vanilla and lemon juice. Mix well with a whisk or hand mixer.

Add in coconut sugar, baking soda and chia seeds and mix well.

Add in gluten free oat flour (or blend rolled oats to create flour). Mix well until sticky thick batter forms.

Add in lemon zest and blueberries and mix one last time.

Line a muffin tin with baking cups or grease with coconut oil spray. Evenly scoop batter into 12 muffins.

*In this picture I used a individual square muffin tin / brownie tin*

Bake for 25 minutes. Let cool and enjoy!

Ingredients