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By Katja Heino Leave a Comment
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Lemon Blueberry Muffins (gluten free + grain free, with dairy free option)

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close up of lemon blueberry muffin

These lemon blueberry muffins are soft and moist, loaded with juicy blueberries, and full of bright lemon flavor. Finished off with a a sweet lemon drizzle.

Hello, sweet friends…

I’m not gonna lie, I’m ready for summer. I am NOT a winter girl AT ALL. Today I’m dreaming of warm weather and flip flops. But alas, it’s snowing outside here in the mountains of North Carolina.

These little muffins are my way of calling in what I want more of: summer berries and bright sunny flavors.

lemon blueberry muffins on a stone countet

Why I love these Lemon Blueberry Muffins

❤️ juicy blueberries and a lovely lemon flavor

❤️ moist and delicious with the perfect crumb

❤️ gluten and grain free with dairy free option

❤️ all simple real food ingredients

❤️ sweetened with maple syrup

❤️ the lemon drizzle

These no fuss muffins are so tasty and easy to make. They’re healthy and full of clean ingredients. What’s not to LOVE?

top view of a blueberry muffin

My family agrees: these muffins are amazing and DO feel like a little burst of sunshine on this snowy day.

If you’re looking for me, I’ll just be cozied up under a blanket watching the snow eating my muffins dreaming of warmer days.

Hope you love these as much as we do.

LOVE MUFFINS?

Check out all of the y other gluten free muffin recipes HERE.

muffins on a white counter

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Blueberry Lemon Muffins (gluten free + grain free, with dairy free option)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
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Description

Easy Lemon Blueberry Muffins loaded with juicy blueberries and bright lemon flavor. Gluten and grain free with a dairy free option.


Ingredients

Scale
  • 2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 cup ghee, butter, or coconut oil, melted
  • 1/3 cup maple syrup
  • 2 tbsp fresh lemon juice
  • zest from one lemon
  • 1 cup blueberries (plus more for sprinkling on top)

FOR THE LEMON GLAZE

  • 1/3 cup coconut butter (I use THIS brand)
  • 1 tbsp coconut oil (I use THIS brand)
  • 1–2 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice
  • hot water

Instructions

  1. Preheat oven to 350’F.  Line muffin tin with 12 paper liners.
  2. Mix together almond flour, arrowroot, baking soda, and salt.
  3. In another bowl, whisk together eggs, fat of choice, maple syrup, lemon juice, and zest. Add wet to dry and mix until well incorporated.  Fold in blueberries.
  4. Divide batter evenly into 12 muffin cups. Sprinkle a few blueberries on top of each muffin. Bake for 17-20 minutes, until golden on top and toothpick comes out clean in center. Remove from oven and allow to cool. 
  5. When muffins are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and lemon juice. Taste and add more sweetener if necessary.  Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy.  Keep whisking.  It will get there.
  6. Drizzle glaze over muffins.  ENJOY!

 

 

 


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blueberry muffin with white drizzle on top

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Filed Under: Muffins Tagged With: blueberry muffins, gluten free muffins, lemon blueberry muffins, muffins

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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