Blueberry and Lemon Oat Muffins (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Blueberry and Lemon Oat Muffins.

I make blueberry and lemon pancakes for breakfast quite often and wanted to try out something a bit different so I made these muffins instead. They are perfect baked on a Sunday and stored in the freezer to use for breakfast during the week.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Blueberry and Lemon Oat Muffins then you might like to try one of my other baking recipes:

• Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
• Go traditional with my Gluten and Dairy Free Apple Custard Cake
• Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
• Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Blueberry and Lemon Oat Muffins (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Servings

• 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

Instructions

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

Keywords: blueberry, lemon, muffins, oats