Sweet, nutty and full of blueberries; these Flourless Blueberry Lemon Poppyseed Muffins are the perfect on the go breakfast or ideal for a lazy Sunday morning brunch!
Let’s touch on love-hate relationships.
Gratification after a grueling spin class. Ice cream and snug fit jeans. Earning that ice cream after said spin class? Sweet, sweet satisfaction.
So what has taken me so long to fall in love with muffins? Maybe the fact they are a dessert disguised as a breakfast treat? Or the loads of sugar that come with? Or lack there of flavor that doesn’t have me coming back for more?
But that all changed when I took my first bite of these flourless oatmeal muffins! I felt guilty not putting a muffin recipe up on here before but it was hard for me to do when there was no said muffin that captured my heart. But that is no longer.
These flourless blueberry muffins are irresistible. Dustin confirms that. Coming from two people that usually pass on breakfast breads, we couldn’t keep our hands out of the cookie jar. Or muffin jar?
The oatmeal provides a whole grain, nutty aspect that I love in baked treats. I use a combination of oat flour and whole oats so there is plenty of texture going on in these flourless blueberry oatmeal muffins. If you are into those sorta things.
I swapped oil and butter with greek yogurt and applesauce to ensure they are plenty moist. Truvia is added to replace the refined sugar, keep the sugar content low but still have enough sweetness that are essential for muffins!
While you can customize the flavor of these flourless blueberry muffins however you wish, who can say no to blueberry lemon poppyseed? The combination is classic but it’s classic for a good reason. They are like peanut butter and jelly!
But feel free to swap out other fruits, add dried fruits, chopped nuts, and even chocolate chips if you are feeling sassy!
meal prep tips:
this flourless muffin recipe is ideal for make-ahead breakfasts! Simply whip up a batch on the weekend, then store in sealed baggies to make breakfast time a no brainer!
if you wish to freeze a batch, store in a freezer bag then remove the night before to thaw.
these flourless blueberry muffins are killer warmed up and slathered with almond butter!
Sweet, nutty and full of blueberries; these Flourless Blueberry Lemon Poppyseed Muffins are the perfect on the go breakfast or ideal for a lazy Sunday morning Brunch!
10 minPrep Time
16 minCook Time
26 minTotal Time
- 1/4 cup plain nonfat greek yogurt
- 1/4 cup unsweetened applesauce
- 1/4 cup truvia baking blend
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cup oatmeal + 1/4 cup oatmeal, divided
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon chia seeds or poppy seeds
- 1/2 cup fresh blueberries
- Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray.
- In a large bowl, mix the greek yogurt, applesauce, Truvia, lemon zest, lemon juice, vanilla extract and egg. Stir until just combined.
- In a high powdered blender, add 1 1/4 cup oats. Puree until oats are flour consistency.
- In another small bowl, add the oat flour, remaining 1/4 cup oats, salt, baking soda, baking powder and chia seeds.
- Add the oat mixture to the wet. Mix until just combined. Do not overmix as it will create dense muffins. And no one likes dense muffins.
- Fold in the blueberries.
- Separate the mixture evenly among 12 muffin cups. I placed 2 tablespoons of batter in each. Top with more blueberries if you like.
- Bake for 16 - 17 minutes or until muffins are set. Remove and allow to cool for 5 minutes and then remove them from the muffin tin and place on a wire rack to cool.
- Store in an air tight container in the fridge.