• Holly Arnold

Gluten-Free Lemon and Blueberry Muffins

⁣⁣⁣My latest kitchen creation. These muffins are gluten-free, dairy-free and can be made vegan by using a chia/flax 'egg'.⁣ ⁣⁣Moist and bursting with flavour, these blueberry and lemon muffins are perfect for a mid-morning or afternoon snack. Feel free to get creative and swap out the blueberries for other seasonal fruit.

Ingredients (makes approximately 12 small muffins)

1 1/2 cups sorghum flour (or buckwheat flour)⁣⁣⁣

1 cup of almond meal ⁣⁣⁣

1/2 tsp vanilla extract⁣⁣⁣

1 tsp cinnamon⁣⁣⁣

Pinch of salt⁣⁣⁣

2 tsp baking powder ⁣⁣⁣

2 eggs⁣⁣⁣

3 large bananas (mine were normal ripeness - too ripe and the muffins will taste v banana-y)⁣⁣⁣

1/2 cup of extra virgin olive oil⁣⁣⁣

1/2 cup milk of choice (I used coconut)⁣⁣⁣

Zest and juice of one lemon 

1 1/2 cups of fresh/frozen blueberries ⁣⁣⁣

2-3 tbsp maple syrup (depending on your sweetness preferences) ⁣⁣⁣

Flaked almonds (to make them look pretty)⁣⁣⁣



1. Preheat your oven to 180. ⁣⁣⁣

2. In a large mixing bowl combine all the dry ingredients. ⁣⁣⁣

3. Add the olive oil, milk, eggs, lemon juice/zest, bananas and maple syrup to a blender and whizz (or hand mix v well) until the mixture is smooth and well combined. Add the mixture to the dry ingredients and mix everything together. Fold in the blueberries. ⁣⁣⁣

4. Once everything is mixed together, use a tablespoon to scoop the mixture into muffins cases and pop in the oven. Cook for 25-35 minutes (till golden on top and a knife comes out clean). ⁣⁣⁣

I’m off to slather mine in butter. ⁣Let’s see if I can make them last till the end of the day!


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For corporate wellness, brand and media enquiries, please email:

Holly Arnold 

PO Box 214

Brighton Le Sands, NSW


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