Healthy one bowl blueberry lemon muffins (GF, DF, OF, Naturally Sweetened)
These Light and fluffy healthy one bowl blueberry lemon muffins take less than 30 minutes to make from scratch. They are bursting with blueberry goodness with a zesty hit of lemon. These make the perfect snack or dessert you would never guess they are gluten free, dairy free, oil free and naturally sweetened.
I don’t know about you but I hate cleaning the dishes it’s a royal pain in the back side. That’s one of the reasons I love these healthy one bowl blueberry lemon muffins.
Another reason is of course the taste, the mix of blueberry and lemon has become a firm favourite. The slight sweetness from the blueberries and the tartness of the lemons packs a powerful flavour punch.
While testing this recipe it took a few attempts to get the perfect ratio of blueberry to lemon in the muffins. I tried several different variations until i came up with what i think is the perfect balance. I didn’t want either one to over power the other one. Also the ratio of blueberries to muffin was important as the first batch became to soft and moist. As there was to many blueberries and not enough actual muffin.
To sweeten these muffins i turned to my favourite liquid sweetener, which is the sweet freedom brand original fruit syrup. If you have read any of my other recipes then you will know doubt of seen me use this before.
I am super happy with how these muffins turned out they are so simple and easy to make and taste amazing. If you like these then check out my blueberry protein muffin recipe here
Healthy one bowl blueberry lemon muffins (GF, DF,OF Naturally Sweetened)
Light and fluffy blueberry lemon muffins all made in one bowl and takes less than 30 minutes to make from scratch yes please! They are bursting with blueberry goodness with a zesty hit of lemon. These make the perfect snack or dessert you would never guess they are gluten free, dairy free, oil free and naturally sweetened.
- 120 grams gf self raising flour
- 125 grams unsweetened soy yogurt
- 15 grams fruit syrup i used sweet freedom brand
- 1 large egg
- 75 grams frozen or fresh blueberries i used frozen
- 1/2 tsp baking powder
- 1 tbsp lemon juice
- Zest from 1 small lemon
Pre-heat oven to 180c 350f
In a medium sized mixing bowl combine all the dry ingredients together.
Add all wet ingredients expect the blueberries to the dry mixture and stir well to incorporate. Making sure there are no lumps of flour left.
Stir in the blueberries.
Scoop out the mixture i used a 1/4 measuring cup to fill each muffin hole. I suggest you use a silicone muffin tray as it makes them very easy to pop out when baked. Fill the muffin hole 3/4 full to allow them to rise.
Bake for 20 minutes at 180c
Leave to cool for 5 minutes in the tray before removing to cool completely on a wire rack
Once cooled store them in an airtight container in the fridge for up to 5 days
Macros for one muffin is 1.7f 18.9c 3.4p
Hope you guys enjoy this recipe, don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes to tag me in them on Instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.