Mini Lemon Blueberry Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 Mini Cupcakes


  • 3/4 cup All-Purpose or gluten free flour
  • 3/4 cup gluten-free oat flour
  • 1/2 cup coconut sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 3/4 cup non-dairy milk warmed as to not harden the coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 cup blueberries fresh or frozen


  • Pre-heat oven for 400 degrees.
  • Mix all the dry ingredients in a bowl.
  • Add the wet ingredients, including the lemon zest.
  • Stir to combine then fold in blueberries.
  • Spoon batter (it will be chunky) evenly to distribute into silicone molds or greased muffin tin.
  • Bake for 20 mins or until the tops are light brown. Make sure not to overcook.


Tip – Pulse oats in food processor to create oat flour.
Plan Ahead – Prepare muffins the day before.
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