Soft & Fluffy Lemon Blueberry Oat Muffins (mSCD & Gluten-Free)
A Perfect Make Ahead Breakfast or Afternoon Treat
These muffins feel especially meaningful to share because they represent a small food freedom win for me personally. Reintroducing oats after years of being grain-free felt a little intimidating at first, and I took it very slowly. But being able to work oats back into my baking has honestly expanded my options so much in the kitchen and allowed me to create textures that feel a bit more familiar and classic again.
This recipe is one of those moments that made me feel excited about baking all over again. Soft, fluffy lemon blueberry muffins with a tender crumb, bright citrus flavor, and juicy blueberries throughout. They feel cozy and nostalgic while still using ingredients that work well for my body.
And if you’re fully SCD and looking for a grain-free option, I’ll also link my full SCD blueberry muffin recipe HERE!
The full recipe is available for paid subscribers below.
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Why You’ll Love It
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Soft, fluffy bakery-style texture
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Made with simple, approachable ingredients
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A great option for mSCD and gluten-free baking
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Higher in protein than traditional muffins thanks to the Greek yogurt
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Easy to make ahead for breakfasts or snacks throughout the week
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A great seasonal recipe for late spring and early summer baking
Want the full recipe, exact measurements, step-by-step method, and all my best tips for getting that soft, bakery-style muffin texture at home?
The full recipe is available for paid subscribers below. 👇$5 a month, or $50 a year cancel anytime!
Nutrition Facts:
Calories- 145
Carbs- 17.1 g
Fat- 6.8 g
Protein- 4.2 g