{"id":6314,"date":"2021-04-22T14:43:54","date_gmt":"2021-04-22T14:43:54","guid":{"rendered":"https:\/\/www.milehighmitts.com\/?p=6314"},"modified":"2021-04-22T14:43:55","modified_gmt":"2021-04-22T14:43:55","slug":"healthy-lemon-blueberry-muffins-gluten-free-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/healthy-lemon-blueberry-muffins-gluten-free-option\/","title":{"rendered":"Healthy Lemon Blueberry Muffins (gluten-free option)"},"content":{"rendered":"\n

Fluffy, moist, and lemon-flavored, with pops of blueberries throughout – these Healthy Lemon Blueberry Muffins are a killer breakfast recipe that you don’t wanna miss!<\/p>\n\n\n\n

\"Muffins<\/figure>\n\n\n\n

It isn’t Spring without lemon muffins!<\/h2>\n\n\n\n

Anyone else agree?!<\/p>\n\n\n\n

But baking with lemon can be tricky.<\/strong> The acid of the lemon reacts to the baking powder\/baking soda, which can easily cause problems with how well the muffins rise.<\/p>\n\n\n\n

I’ve got a couple tricks up my sleeve so these Healthy Lemon Blueberry Muffins are just as fluffy as ever with a nice domed muffin top!<\/p>\n\n\n\n

And, if you’ve noticed, the bonus is that these muffins are a little healthier than other muffin recipes. They’re made with healthier ingredients like maple syrup, Greek yogurt, oat flour, almond flour, and blueberries!<\/strong><\/p>\n\n\n\n

If you’re in need of a healthy, Spring-flavored breakfast for your family, check these muffins out!<\/p>\n\n\n\n

\"Muffin<\/figure>\n\n\n\n

Let’s chat about how to get rounded muffin tops first.<\/h3>\n\n\n\n

I mentioned I have a couple tricks up my sleeves to make these muffins have those nice domed tops, instead of falling flat after (or during) baking.<\/p>\n\n\n\n

First, these muffins are made with Greek yogurt<\/strong>. It gives the muffins a great fluffy, spongy texture that helps the muffins rise and keep their structure. It’s a must have! I recommend using a plain Greek yogurt, like this one<\/a>. It’s extra thick and creamy. You could also use a vanilla Greek yogurt, or sour cream.<\/p>\n\n\n\n

Next, is how HOT you start the oven at.<\/strong> For a well domed muffin top, you want to start your oven really hot at 425. After five minutes of baking, you’ll reduce the heat down to 350 like any other muffin recipe. Starting the muffins at a hot temperature gives them an extra boost to go UP and dome.<\/p>\n\n\n\n

Last, check out the muffin tin you use! <\/strong>This may be an odd one, but I know personally I have two types of muffin tins. One has muffin cavities that are thinner and taller, while the other one is shorter and wider. This WILL make a difference when baking. I always use the tall and thin muffin tin for baking muffins, to get them as tall as possible.<\/p>\n\n\n\n

Now that we’ve talked about muffin structure, let’s talk about ingredients too.<\/h4>\n\n\n\n

To make these Lemon Blueberry Muffins gluten-free be sure to use oat flour<\/a> that’s certified gluten-free.<\/strong> <\/p>\n\n\n\n

If you’d like to, you can blend up oats to make your own oat flour. However, I’ve found inconsistent results with homemade oat flour<\/strong>, so I recommend using oat flour from the store. It’s ground finer than I can grind it myself (with either my food processor or high powered blender). If your oat flour is too thick, your muffins won’t hold together and will be a mess.<\/p>\n\n\n\n

These muffins are made with a blend of oat flour, almond flour and all purpose flour (gluten-free or not) for a great textured muffin that starts with healthier flours. Oat flour gives great fluff and fiber. Almond flour gives great moisture. And all purpose flour gives the muffins the best structure.<\/p>\n\n\n\n

I would not recommend omitting the almond flour, or substituting it for other flours. I know three types of flours may seem a little excessive, but it’s worth it for these Lemon Blueberry Muffins!<\/p>\n\n\n\n

They’re my three favorite flours to bake with. If you bake gluten-free, you definitely need all three of them in your life! \ud83d\ude42<\/p>\n\n\n\n

Good news: You can use either frozen or fresh blueberries for these muffins.<\/strong><\/h4>\n\n\n\n

Either one works! I love the flexibility of being able to use frozen blueberries as well. No need to wait and let them thaw, just use them like you would use fresh blueberries. I like to toss them in a little flour prior to adding them to the muffin batter, so they don’t sink to the bottom of the muffins.<\/p>\n\n\n\n

Last, don’t forget the lemon glaze!<\/strong><\/p>\n\n\n\n

It’s not healthy, but if you only drizzle a little on top of each muffin… then why not?! It’s simple, and gives your lemon muffins even more LEMON flavor. For plenty of lemon flavor, it’s all about layers, and glaze is the last layer!<\/p>\n\n\n\n

If you’ve got lemon lovers in your family, these are the muffins for you!<\/strong> My husband LOVES them, and my kids go crazy for them too. Spring in a muffin, these healthy Lemon Blueberry Muffins are a personal favorite.<\/p>\n\n\n\n

\"One<\/figure>\n\n\n\n

If there’s one recipe you make this Spring, make it these healthy Lemon Blueberry Muffins! Trust me when I say, they are incredible.<\/p>\n\n\n\n

After you make them, let me know what you think! Leave a comment and star rating, below, and find me on Instagram<\/a> and tag me in your picture. I LOVE to hear from ya’ll!<\/p>\n\n\n\n

If you want to bake more Spring recipes,<\/strong> check out my Strawberry Donuts<\/a>, Carrot Cake Breakfast Cookies<\/a>, and Healthier Lemon Cheesecake Bars<\/a>.<\/p>\n\n\n

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Healthy Lemon Blueberry Muffins (gluten-free option)<\/div>\n\t\t
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\n\t\t\tServings<\/span>: 12<\/span> muffins<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalories<\/span>: 249<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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Healthy Lemon Blueberry Muffins<\/div>\n\t\t\t\t\t\t