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
Blueberry and Lemon Oat Muffins (Gluten & Dairy Free)
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