Gluten and Dairy Free Blueberry and Lemon Oat Muffins

Blueberry and Lemon Oat Muffins

Course baking, Breakfast
Cuisine British
Servings 6 people


  • 240 ml dairy free milk
  • 55 g brown sugar
  • 2 tablespoons honey or agave syrup
  • 1/2 large apple peeled and chopped
  • 1 tablespoon vegetable or olive oil
  • 1 egg
  • 135 g gluten free oat flour
  • 70 g gluten free self-raising flour
  • 1 teaspoon baking powder
  • 100 g blueberries tossed in a little gluten free flour
  • zest of one lemon


  • Preheat the oven to 200 oC
  • Place the dairy free milk, sugar, honey, apple, oil and egg in a blender
  • Blitz until smooth
  • In a large bowl place the oat flour, self-raising flour and baking powder
  • Pour in the contents of the blender and mix until well combined
  • Stir in the blueberries and lemon zest
  • Line a deep muffin tin with paper cases
  • Split the mixture between the 6 muffin cases
  • I topped my muffins with a sprinkle of cinnamon, brown sugar, gluten free oats and a few more blueberries
  • Bake in the oven for 25 minutes
  • Remove from the oven and allow to cool
Keyword blueberry, lemon, muffins, oats