I’m channeling spring with these bright, tender Blueberry Muffins topped with a simple Lemon Coconut Glaze. With a light lemon note and juicy blueberries, these muffins feel like a fresh start—perfect for breakfast, a snack, or a cheerful addition to any weekend brunch. They’re made without dairy or refined sugar and can be easily adapted to be gluten free by using certified gluten-free oats.
What you need for these Blueberry Muffins with Lemon Coconut Glaze
These muffins use a combination of oat and almond flours for a tender crumb and naturally nutty flavor. The glaze is based on coconut butter and comes together in seconds, offering a creamy lemon finish without dairy.
Recipe details
- Author: Kayla Berman
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8–9 muffins
- Category: Muffins (Baking)
- Dietary highlights: Dairy-free, refined sugar-free, optionally gluten-free
Ingredients
Muffins
- 1 cup oat flour (use certified gluten-free oats if needed)
- 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 (fresh or frozen)
Glaze
- 2 tbsp coconut butter
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 2 tsp lemon juice (add more to taste for extra lemon flavor)
- 2 tsp maple syrup (adjust for sweetness)
How to make these Blueberry Muffins with Lemon Coconut Glaze
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together the dry ingredients: oat flour, almond flour, coconut sugar, and baking powder.
- In a separate bowl, combine the wet ingredients: eggs, almond milk, maple syrup, olive oil, vanilla extract, and lemon juice.
- Pour the wet mixture into the dry ingredients and stir until the batter is smooth and evenly combined.
- Gently fold in the blueberries, taking care not to break them if they’re fresh.
- Divide the batter evenly into a greased or lined muffin tin. The batter should make about 8–9 muffins. Top each muffin with a few extra blueberries, if desired.
- Bake for approximately 15 minutes, or until a toothpick inserted near the center comes out clean and the tops are lightly golden.
- While the muffins bake, make the glaze: combine coconut butter, maple syrup, vanilla extract, lemon juice, and almond milk in a small bowl. Warm briefly—about 30 seconds in the microwave—or stir until smooth so the glaze reaches a pourable consistency. Adjust maple syrup or lemon to taste.
- Remove muffins from the oven and let them cool in the tin for a few minutes, then transfer to a rack to cool completely.
- When the muffins are cool, drizzle the lemon coconut glaze over the tops. Let the glaze set for a few minutes before serving.
- Enjoy warm or at room temperature.
Tips, variations, and storage
- If you don’t have oat flour, make your own by blending rolled oats in a high-speed blender until a fine flour forms.
- Swap almond milk for another plant milk if needed, and use a neutral oil in place of olive oil for a milder flavor.
- For a sweeter glaze, add more maple syrup. For a brighter citrus note, increase the lemon juice gradually and taste as you go.
- Store muffins in an airtight container at room temperature for up to 2–3 days. For longer storage, freeze baked muffins in a sealed bag or container and thaw before serving.
- Try stirring in a tablespoon of lemon zest to the batter for extra brightness, or add a sprinkle of chopped nuts on top for crunch.
More recipe ideas
- Classic Chocolate Chip Banana Bread
- Sweet Potato Chocolate Chip Muffins
- Caramel Apple Loaves
- Strawberry Almond Crumble Cake Bars
Connect with me
If you make these muffins or try any of my recipes, I’d love to see your photos and hear how they turned out. Tag @wellnessbykay on Instagram so I can see your recreations and continue creating recipes you enjoy.