These One Bite Lemon Blueberry Muffins are a delightful treat for any time of day. Whether you’re looking for a quick bite with your morning coffee, a complement to your afternoon tea, or just a wholesome snack, these mini muffins deliver the perfect combination of zesty lemon and sweet blueberries. Made with whole grains and plant-based ingredients, they’re vegan, dairy-free, and filled with goodness.
The addition of flax eggs, spelt flour, and rolled oats ensures that these muffins are packed with fiber and nutrition. Their small size makes them perfect for portion control or sharing at gatherings. Plus, they’re just as delicious the next day, making them a great option for meal prep.
These muffins make a quick kidney-healthy, kidney-friendly indulgence!
Dr. Blake’s Top Tip: For an extra burst of lemon flavor, sprinkle a little lemon zest over the muffins just before serving. These mini muffins freeze well too—bake a batch, store them in an airtight container, and pop one in the microwave for a quick, fresh-tasting treat whenever you need it!
- Yield: 36 Muffins
Ingredients
Non-stick cooking spray
2 tablespoons flax seeds
6 tablespoons water
3/4 cup all-purpose flour
3/4 cup spelt flour or whole wheat flour
3/4 cup old-fashioned rolled oats
1/2 cup lightly packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 cup unsweetened oat milk
1/4 cup plant-based butter, melted and cooled
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of one lemon
1 1/4 cup fresh blueberries
Instructions
1 Preheat oven to 400°F. Spray three mini muffin pans with non-stick spray, set aside. Make the flax egg by combining flax seeds and water in a small bowl, set aside.
2 Using a large mixing bowl, combine the all-purpose and spelt flours, oats, sugar, baking powder, cinnamon and salt.
3 In a separate medium bowl, whisk together the oat milk, plant-based butter, vanilla, lemon juice and zest and prepared flax eggs. Make a well in the center of the dry ingredients, add the wet ingredients to the well, stirring until just combined. Using a rubber spatula, gently fold the blueberries into the batter.
4 Divide the batter among the prepared mini-muffin pans, filling each cup ¾ of the way. Bake until golden brown and a toothpick inserted in the center comes out clean, about 10 minutes.
5 Cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Store in an airtight container.
Notes
Serving Size = 1 Muffin
