These easy, kid-friendly and delicious muffins are perfect for breakfast or a mid-day snack! These blueberry lemon muffins are gluten-free and can be made in a blender. It’s the little things!
If you’re anything like me, you’re constantly looking for fun things to do with your kids, now that they’re at home… 24/7. Sigh….
During the day, despite the fact that I’m trying to continue to work full time (yep), we’re finding time to do arts and crafts, get outside, stay active and test out some new recipes. Because we’re trying to limit the number of times we go out to the grocery store, we try to make the most out of the food we DO have and limit food waste. For us, that means lots of freezer meals and big batches of homemade snack foods like muffins, granola bars and energy balls. Baking with your kids is a great way to kill some time (let’s be honest!), bond with your kiddos in a fun and creative way, and increase their confidence in the kitchen. It’s one of our favourite things to do!
These muffins remind me of Spring, with their lemony flavour and juicy, delicious berries. You can either make them in your blender, or in a bowl by mixing by hand (or an electric hand mixer). My 6-year-old daughter pretty much whipped these up on her own (with a little help from me and her younger brother!).
These muffins are not only delicious (and gluten-free), but packed full of nutrition with lots of fibre, protein and vitamins and minerals. I’ve included nutrient-packed ingredients like Greek yogurt, oats or homemade oat flour, bananas, blueberries, coconut oil, and more. We hope you enjoy these muffins as much as we do!
Easy Gluten-Free Blueberry Lemon Muffins
This gluten-free muffin recipe is easy, nutritious and delicious, not to mention kid-friendly!
Ingredients
- 2 bananas, mashed
- 2 eggs, whisked
- 2 tbsp coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla
- lemon zest from one lemon
- 1 cup Greek yogurt
- 2 cups gluten-free rolled oats, ground
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- Dash of salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven on bake to 400 degrees
- Grease or line a 12-cup muffin tin
- In a large bowl, combine all wet ingredients (except the blueberries) with a whisk or electric handmixer, set aside
- In a medium bowl, whisk together dry ingredients
- Combine wet and dry ingredients gently (fold in)
- Gently fold in blueberries
- Scoop about 3/4 cup of the mixture into each muffin cup
- Bake at 400 for 19-20 minutes
Notes
You can make these either in a blender or in bowls as described above!
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Liz says
These are so delicious! I did substitute butter for coconut oil and brown sugar for the maple syrup but still healthy and just amazingly delicious. Thanks for sharing such a wonderful recipe. ❤️
Sarah Remmer, RD says
Thank you so much, Liz! So glad you love them.
Kail says
I made these today and they are SO good. My four year old and 15 month old loved them. I swapped out the Greek yogurt for almond yogurt since my son has a dairy allergy and they turned out great. Will definitely make again!
Sarah Remmer says
That makes me so happy to hear! Thanks for taking the time to review, Kail. Enjoy!
Amy says
Good morning,
Looking to make these muffins but wonder if I can use oat flour instead of grinding oats?
Sarah Remmer says
You absolutely could, Amy! Thanks for giving these a try!
Jenn says
Could I use just oil in place of bananas?
Sarah Remmer says
Great question, and yes, you definitely could! The banana replaces a source of fat, so a mild-flavoured oil is perfect!