EASY LEMON BLUEBERRY MUFFINS ALLERGEN FRIENDLY
Bake up this Allergen Friendly Lemon Blueberry Muffins recipe for a delicious breakfast or afternoon snack.
This batter can be easily made in one bowl. You’ll have fresh and tasty muffins in no time and your house will smell amazing!
Perfect for breakfast or even afternoon tea, these lemon blueberry muffins will be a welcome treat.
Nut-free, peanut-free, dairy free, soy free, seed free.
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TASTY LEMON BLUEBERRY MUFFINS
- are deliciously sweet
- contain fruit
- have protein from eggs
HEALTHY LEMON BLUEBERRY MUFFINS
These muffins are made with wholesome ingredients and are not overly sweet. Enjoy this with a cup of coffee for the perfect breakfast.
HOW TO MAKE BLUEBERRY MUFFINS
This recipe can be made simply in one bowl.
In a large mixing bowl, combine all ingredients except for the blueberries. Mix thoroughly.
Fold in the blueberries being careful not to break them. You can use fresh or frozen blueberries.
Feeling adventurous? Add some raspberries into the mix too!
You can optionally add some lemon zest for added flavor.
Divide batter into 12 lined muffin cups and bake.
ALLERGEN FRIENDLY GLUTEN FREE MUFFINS
This lemon blueberry muffin recipe will work with any all purpose flour including all purpose gluten free flours.
If you prefer a GF muffin, we recommend Namaste Perfect Flour Blend.
1. If wheat agrees with you, I recommend King Arthur all-purpose flour packaged in a paper bag, as they are milled in dedicated wheat-only facilities. If you are allergic, double check on King Arthur’s website as manufacturing practices may change.
2. For a gluten-free option, use a gluten-free blend such as Namaste Perfect Flour Blend.
Products from Namaste Foods are allergen friendly and free of wheat, gluten, egg, dairy, peanuts, tree nuts, and soy. All their products are Top-8 allergen free and can be found in grocery stores and online. They have their own dedicated facility and offer regular as well as organic varieties.
I love that Namaste Foods is a women-owned and family-operated.
Lemon Blueberry Muffins
- 2 Cups all-purpose flour
- 1/2 Cup brown sugar
- 2 teaspoons baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 Cup oil (avocado oil, melted coconut oil, or any oil of choice)
- 1 Cup applesauce
- 1/3 Cup lemon juice
- 2 teaspoons vanilla extract
- 1/2 Cup blueberries
Preheat oven to 350F.
Line a 12-cup muffin pan with cupcake liners.
Mix all ingredients except the blueberries in a bowl until smooth.
Fold in the blueberries.
Spoon batter into the liners. Fill each liner 2/3 full.
Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
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