Blueberry Muffins with a Lemon Coconut Glaze

These Blueberry Muffins with a Lemon Coconut Glaze have a wonderfully fluffy texture, a bright flavor, and make the perfect snack!  They are dairy free, refined sugar free, and can even be gluten free.




  • 1 cup oat flour
  • 1 cup almond flour
  • 1/3 cup coconut sugar
  • 1/2 cup almond milk
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/2 cup blueberries


  • 2 tbsp coconut butter
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 2 tsp lemon juice (more if you want a more lemony flavor.  add to taste!)
  • 2 tsp maple syrup


  1. Set the oven to 375 degrees.
  2. First combine all the dry ingredients. Oat flour, almond flour, coconut sugar, and baking powder.
  3. Combine the wet ingredients in a separate bowl. Eggs, almond milk, maple syrup, olive oil, vanilla extract, and lemon juice.
  4. Add the wet ingredients to the dry ingredients and combine until smooth.
  5. Stir in the blueberries.
  6. Pour the batter to a greased or lined muffin tin and top with additional blueberries. The batter should make 9 muffins.
  7. Bake for 15 minutes.
  8. While the muffins are baking make the coconut lemon glaze. Combine coconut butter, maple syrup, vanilla extract, lemon juice, and almond milk. Microwave for 30 seconds and stir after.
  9. Remove the muffins from the oven and let cool.
  10. Once the muffins have cooled, drizzle the glaze on top.
  11. Enjoy!

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