Our New Favorite Summer Snack ~ Blueberry Lemon Zest Muffins

We’re OBSESSED with making mini muffins to prep for a healthy week ~ we do it every Sunday! They’re so easy to grab and go if you’re in a hurry, especially if you’re traveling. We always like to bring a big bag filled with mini muffins when we’re out and about…‘cause you never know when you’re going to need a snack! ;) We partnered with the Blueberry Council to make a totally #TIUapproved Lemon Zest Blueberry Mini Muffin recipe for you. And just wow. It’s so delish. These treats are light and summery but satiating to keep you fueled between meals. And blueberries are nutrition powerhouses. They’re a good source of fiber and an excellent source of Vitamin C, which acts as an antioxidant. Whip up a batch of these for the week or invite your girlfriends over for a festive Sunday brunch! Enjoy!


24 mini muffins, 2 muffins per serving


  • 1 1/2

    cups oat flour

  • 1/4

    tsp. baking soda

  • 1/2

    tsp. baking powder

  • 1

    lemon, juiced

  • 1


  • 1

    tsp. vanilla extract

  • 1

    banana, mashed

  • 2

    Tbsp. maple syrup

  • 1/2

    cup unsweetened almond milk

  • 1/2

    cup fresh or frozen blueberries

  • coconut oil spray


STEP 1: Preheat the oven to 350 degrees.
STEP 2: Combine all dry ingredients in a bowl.
STEP 3: In a separate bowl, combine all wet ingredients except for the blueberries.
STEP 4: Add wet ingredients to dry ingredients and stir to combine.
STEP 5: Gently fold in the blueberries.
STEP 6: Spray mini muffin tin with coconut oil spray and add batter.
STEP 7: Bake for 15-20 minutes or until a toothpick comes out clean.


These are perfect for a mid-morning pick-me-up!

Nutrition Facts ~

For 2 mini muffins 

2g protein / 14g carbs / 1.5g fat / 2g fiber / 80 calories

Want even more info on how to treat your body right? Join the Tone It Up Nutrition Plan! It's packed with science-backed information on what to eat, when to eat it, and WHY! Plus, as a member, you instantly gain access to every edition of the Plan and thousands of #TIUapproved recipes!


    1. Hi!
      Almond flour will work perfectly. Coconut flour can come out a little dry, so you may need to up the amount of liquid.

    2. I tried coconut flour ..quite funny really how they didn’t turn out😁 If you google using coconut flour you will find you decrease the amount quite considerably and have to increase the amount of eggs. I didn’t realize how absorbent coconut flour is. Good luck!😁

    1. Hey girl!
      You can definitely swap out some of the oat flour for protein! If you want to use protein, we recommend using 3/4 cup Tone It Up Protein and 3/4 cup oat flour.

    1. Hey girl! You can store them in the freezer or the fridge! They’re good for about 4 days in the fridge :)

      1. Thank you! Does anyone else’s muffins crumble? Some of mine came out of the muffin tin ok, but others crumbled. Still taste good though!

  1. I just made something so similar to these the other day! I added blueberries to the lemon poppyseed muffins from the BB5 nutrion plan and swapped chia seeds for the poppyseeds. They were so tasty!! I will definitely be giving these a try but with some perfectfit protein added in.

  2. Ha! Last night I was making the Blueberry Chia muffins and thinking wouldn’t some lemon juice and zest be delish in these!

  3. Lemon flavor was minimal, so I added lemon zest to up the taste. The protein option worked well, but I had to add extra almond milk. And I sub’d honey for the syrup. Go for paper or foil liners to avoid the crumble…

  4. Can I substitute a gluten free flour instead? Will they need to be different portions?

    1. Just made these muffins. Since I’m gluten-free I used 1 cup buckwheat flour, 1/4 cup rice flour and 1/4 cup coconut flour.
      I also added lemon zests. They taste amazing !

  5. Ok just made mine and they turned out great, but I wish I had added sugar than just the maple syrup. Not sweet enough for me but I guess that’s the point. Lol

  6. Made these today and they came out looking absolutely perfect!!! They tasted great too, not too sweet and not too bland!!

  7. I made these today! I swapped the egg for a flax “egg” to make the recipe vegan, and they turned out perfectly! Fluffy, soft, and no crumbles. I also added the zest of the whole lemon to the batter. I omitted vanilla extract bc I didn’t have any and they still turned out great.

  8. Used the pumpkin spice protein perfect fit, raspberries , A LOT less salt, and coconut flour. Came out like a wet sponge. Tastes good though! :)

  9. Swapped the banana 🍌 because I’m one of those few that can’t stomach the taste for 3/4 cup apple sauce – used 3/4 cup of pat flour and 3/4 unflavored protein powder – came out perfectly! Thanks for the recipe!!

  10. Where can I find the recipe for Lavender Honey Muffins? A photo of muffins with that name was included in the TIU21 Challenge Starter Pack that was emailed. Thanks!

  11. Sounds great! Can I replace the banana with something though? Thanks!

    1. Hi Emma!
      You can try swapping in apple sauce or canned sweet potato/pumpkin. You may have to adjust the liquid too.

  12. Also, can this recipe be baked in a bar/cake instead of muffins? Thanks!

  13. Hi! What would you recommend using instead of oat flour? My mum is allergic to oats. Thank you!

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