Gluten free Lemon Blueberry Yogurt Muffins

Time: 35 minutes

Enjoy our delicious Gluten free Lemon Blueberry Yogurt Muffins , packed with amazing flavor! Each serving contains 182 calories, 8g of fat, 25g of carbohydrates, 1g of fiber, 3g of protein—making it a perfect choice for an OATSOME recipe.

Nutrition info:

Calories: 182

Fat: 8g

Carbs: 25g

Fiber: 1g

Protein: 3g

Ingredients

Servings: 1

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1 1/2 cups Oatsome Organic Oat Flour Blend
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3/4 cup granulated sugar, plus 1 Tbsp for muffin tops
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1/4 tsp fine sea salt
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2 tsp baking powder
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1/3 cup avocado oil
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1 large egg
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1/2 cup plain yogurt
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2 Tbsp fresh lemon juice
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1 Tbsp fresh lemon zest
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1 cup blueberries

Instructions

1. Prepare the oven and muffin cups.
2. Heat oven to 375° F. Line 12 standard-size muffin cups with paper liners. Whisk the sugar and lemon zest together in a medium bowl.
3. Add in oil, egg, yogurt and lemon juice and whisk to combine.
4. In a large bowl combine oat flour, baking powder, salt and whisk to combine.
5. Add in wet mixture and stir until well combined and all the flour is absorbed.
6. Fold in blueberries and scoop into prepared muffin tins. Sprinkle a little sugar on top of each muffin if desired.
7. Bake muffins for 20 to 25 minutes or until tops are lightly golden or a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
8. To store, place them in a plastic bag, seal them, and keep them at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or freezer bags. Freeze for up to 3 months.
9. Enjoy your Gluten free Lemon Blueberry Yogurt Muffins!

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