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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 Muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffins
- 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
Glaze
- 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
Instructions
- Set the oven to 375 degrees.
- First combine all the dry ingredients. Oat flour, almond flour, coconut sugar, and baking powder.
- Combine the wet ingredients in a separate bowl. Eggs, almond milk, maple syrup, olive oil, vanilla extract, and lemon juice.
- Add the wet ingredients to the dry ingredients and combine until smooth.
- Stir in the blueberries.
- Pour the batter to a greased or lined muffin tin and top with additional blueberries. The batter should make 9 muffins.
- Bake for 15 minutes.
- 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.
- Remove the muffins from the oven and let cool.
- Once the muffins have cooled, drizzle the glaze on top.
- Enjoy!
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