Gluten Free Lemon Blueberry Chia Muffins

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!

Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 Organic Eggs
 1 cup Greek Yogurt or Skyr Yogurt
  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

1

Preheat oven to 350.

2

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

3

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

4

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

5

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

6

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*

7

Bake for 25 minutes. Let cool and enjoy!

Gluten Free Lemon Blueberry Chia Muffins

Ingredients

 2 Organic Eggs
 1 cup Greek Yogurt or Skyr Yogurt
  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

1

Preheat oven to 350.

2

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

3

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

4

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

5

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

6

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*

7

Bake for 25 minutes. Let cool and enjoy!

Gluten Free Lemon Blueberry Chia Muffins

4 thoughts on “Gluten Free Lemon Blueberry Chia Muffins

  1. These were delicious, but not very sweet. If you have a sweet tooth like me you can easily solve this by adding honey on top!

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