Blueberry Lemon Poppyseed Muffins (gf)


I may not know the muffin man, but I believe I am the self proclaimed muffin mama. If you have been following us for a while you may know I love to meal prep, and plan, to set myself up for a week of healthy meals and snacks, and this always includes some sort of muffin. On Sunday mornings, I start my day by making up a batch of muffins from my long list of favorite recipes and it acts as a backup for almost every meal. Need a quick breakfast on the go? Muffin. Something to pack for lunch or recess at school, muffin. Last minute company coming for tea? Muffin. Late night snacks for the whole fam, always a muffin. These Blueberry Lemon Poppyseed Muffins have been a popular choice here in my house recently so I thought I would share this recipe with you. 

This recipe was designed to be gluten free and dairy free as this is the way my family eats most of the time, but you can try switching the plant based milk for whichever you prefer, and the gluten free flour for wheat flour. I do urge you to try the buckwheat and coconut flours as these are high in fiber and other beneficial nutrients to promote gut health, energy and overall wellness. While they are absolutely scrumptious and taste like dessert, these muffins are a great nutrient dense snack high in healthy fats (olive oil and hemp hearts) and antioxidants (blueberries) to enjoy anytime of the day and keep you feeling full. As always I hope you enjoy this recipe, and feel free to comment below with any questions!

Blueberry Lemon Poppyseed Muffins

makes 18 muffins

  • 4 eggs
  • 1 cup olive oil
  • l cup plant based milk (we use oat or almond)
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • juice and zest of 1 lemon
  • 1 cup coconut flour
  • 1 cup buckwheat flour
  • 1 cup gluten free all purpose flour
  • 4 tbsp poppyseeds
  • 1/4 cup hemp hearts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup blueberries (if frozen, toss in 1 tbsp flour before adding to mixture)
  1. Preheat oven to 350F and grease muffin pan.
  2. Combine wet ingredients in medium bowl, set aside. 
  3. Combine dry ingredients in large bowl, then add the wet mixture. Once combined set aside for 5 minutes then fold in blueberries.
  4. Spoon mixture into muffin pan and bake for 20-25 minutes. Let cool on rack before storing. 
  5. Enjoy!
For more inspiration be sure to follow my Instagram page @grace.and.jack !


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