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Blueberry Lemon Oatmeal Pancake Muffins

Prep Time15 mins
Total Time45 mins
Author: Lorie Yarro


  • 2 eggs or 2 flax eggs
  • 1 1/3 c oat flour regular or gluten free*
  • 1 c unsweetened almond milk or milk of choice
  • 1 c blueberries
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 - 2 T pure maple syrup or honey
  • 1 T coconut oil
  • 1 tsp baking powder aluminum free
  • Juice of 1/2 lemon
  • 1 tsp lemon zest


  • Preheat oven to 350°F.
  • In a medium bowl, whisk eggs, milk, maple, vanilla, coconut oil, apple cider vinegar.
  • In a small bowl, combine flour, sea salt and baking powder.
  • Slowly stir flour mixture into the liquid ingredients until combined.
  • Stir in lemon juice and zest along with about 2/3 blueberries.
  • Pour approx. 1/4 c batter into a muffin pan either lined with muffin cups or greased with coconut oil.
  • Top the muffins off with the rest of the blueberries.
  • Bake for about 25-30 minutes or until edges begin to brown and a toothpick comes out of the center of the muffin clean.
  • Cool for about 5-10 minutes before serving.
  • Store in the fridge or freeze leftovers.


*I make my own oat flour by just tossing oats into the blender for about 1 minute. It took about 1 1/2 c oats to equal 1 1/3 c oat flour.