Easy Gluten Free Blueberry Lemon Muffins

These easy, kid-friendly, and delicious blueberry lemon muffins are perfect for breakfast or a snack any time of day! Gluten-free and quick to blend together, these muffins combine juicy blueberries with a hint of lemon for a fresh flavor burst. They’re nutritious, packed with fiber, protein, and vitamins from ingredients like Greek yogurt, oats, and bananas—perfect for busy mornings or whenever you need a wholesome snack! Dietitian mom approved!

Baking Together: A Fun Family Activity

As any parent knows, finding engaging activities for kids is an everyday task. Even with a busy schedule, making time for fun in the kitchen has become a favorite way for us to bond, practice creativity, and build confidence in our cooking skills. Baking projects like these muffins are a great option; they’re simple enough for kids to get involved and make a mess (without too much cleanup!). Flashback: here’s a photo of my kids showcasing the final product with pride! My 6-year-old daughter took charge on these, with just a little help from me and her younger brother.

When we bake together, we go all in. For us, that means whipping up big batches of homemade muffins we can freeze for later like these healthy muffins for kids (bonus: school-safe!), healthy high-fibre apple muffins, and flourless chocolate lentil protein muffins.

Can You Use Frozen Blueberries for These Blueberry Lemon Muffins?

Yes! You can absolutely use frozen blueberries in muffin batter, and it’s a great option if you don’t have fresh blueberries on hand. Just toss the frozen berries in a small amount of flour before folding them into the batter to help prevent them from sinking to the bottom. They’ll bake up beautifully, adding those pockets of juicy flavor we love. Plus, frozen berries are often more affordable and available year-round, making these muffins a go-to recipe you can enjoy anytime.

Nutrient-Packed Ingredients

These muffins aren’t just delicious—they’re also packed with wholesome ingredients like oats or homemade oat flour, Greek yogurt, and bananas that add a natural sweetness and extra nutrients. Blueberries bring fiber and antioxidants, while coconut oil keeps them moist. With ingredients you can feel good about, these muffins check all the boxes for a healthy, kid-approved treat.

So next time you’re looking for a simple, family-friendly recipe, give these blueberry lemon muffins a try! Whether you bake them with fresh or frozen berries, they’ll come out just right—full of spring-inspired flavor that’s perfect year-round. Enjoy!

Easy Gluten-Free Blueberry Lemon Muffins

Sarah Remmer, RD

These 30-minute blueberry lemon muffins are gluten-free and packed with nutritious ingredients like Greek yogurt and ground rolled oats. The muffins are easy to make, kid-friendly and can also be made in a blender. It’s the little things!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 bananas mashed
• 2 eggs whisked
• 2 tbsp coconut oil melted
• 1/2 cup maple syrup
• 1 tsp vanilla
• lemon zest from one lemon
• 1 cup Greek yogurt
• 2 cups gluten-free rolled oats ground
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• Dash of salt
• 1 cup fresh or frozen blueberries

Instructions

 

• Preheat oven on bake to 400 degrees
• Grease or line a 12-cup muffin tin
• In a large bowl, combine all wet ingredients (except the blueberries) with a whisk or electric handmixer, set aside
• In a medium bowl, whisk together dry ingredients
• Combine wet and dry ingredients gently (fold in)
• Gently fold in blueberries
• Scoop about 3/4 cup of the mixture into each muffin cup
• Bake at 400 for 19-20 minutes

Video

Notes

You can make these either in a blender or in bowls as described above!

Keyword blender muffins, blueberries, easy recipes, flourless muffins, muffins

Tried this recipe?Let us know how it was!

Sarah Remmer, RD

Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.