Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in this recipe. Make sure to gently fold them in without defrosting first to keep the muffins from turning blue.

How can I make these muffins gluten-free?

To make these muffins gluten-free, simply substitute the whole wheat and almond flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for best results.

Can I replace applesauce with another ingredient?

Yes! If you don't have applesauce, you can use mashed bananas or a cup of Greek yogurt. Both will keep your muffins moist while adding flavor.

How do I store the leftover muffins?

Store any leftover muffins in an airtight container at room temperature for about three days. For longer storage, you can freeze them and reheat as needed.

Can I use regular milk instead of almond milk?

Certainly! You can replace almond milk with any other milk of your choice, including regular dairy milk or soy milk, depending on your dietary preferences.

Oil Free Lemon Blueberry Muffins You’ll Love

Ingredients

Scale

1 cup whole wheat flour
1 cup almond flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup maple syrup or agave nectar
1 cup unsweetened applesauce
1/4 cup almond milk or any non-dairy milk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup fresh or frozen blueberries

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
In a large bowl, mix the whole wheat flour, almond flour, baking powder, and salt until well combined.
In another bowl, combine the maple syrup, applesauce, almond milk, lemon juice, and lemon zest until mixed well. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries without crushing them.
Divide the batter evenly among the muffin cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes in the pan before transferring them to a wire rack.

Notes

Consider swapping almond flour with oat flour for a nut-free option. Store leftovers in an airtight container to keep them moist.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 7g
Sodium: 200mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg