These vegan and gluten-free lemon blueberry muffins are fluffy and tender with just the right amount of sweetness to balance out the tangy lemon flavor. The pop of fresh and juicy blueberries pairs perfectly with the lemon.
These gluten-free muffins are:
- refined sugar-free,
- nut-free and
- full of wholesome nutrient-rich ingredients!
There is nothing better for breakfast than these muffins!
Making Healthy Muffins for Breakfast
The muffins are vegan, gluten free, refined sugar free, nut-free, and soy-free, so they really are an ideal health boost as you transition seasons. Fresh blueberries and fresh lemons combine perfectly with the warmth and protein of the oat flour.
Maple syrup and coconut cream top these off with just the right amount of sweetness. Whether you’re continuing your health journey or are trying to reset after eating heavy during the cold winter days, these muffins give you nutrients and convenience in a perfect on-the-go package to start your day, and season, off right!
For this recipe you will need:
- Old-fashioned oats (a great source of carbs, protein and fiber - keeping you fuller for longer!)
- Baking powder
- Fine salt
- Maple syrup
- Avocado oil or vegetable oil
- Unsweetened plant-based milk
- Lemons (helps support your immune system with high amounts of vitamin C)
- Vanilla extract
- Fresh blueberries (lots of antioxidants and vitamin C and they aid in digestion too!)
See the recipe card for precise measurements and instructions.
How to Make Perfect Muffins for Breakfast
Beyond tasting delicious, looking beautiful, and providing the right nutrients, these are also super simple to make! You can make the oat flour yourself — just pop old fashioned oats in your blender and blend until it becomes a flour-like consistency.
Make the muffin batter: Mix the homemade oat flour with the rest of the dry ingredients. Back in your blender, add all the wet ingredients and blend away!
Add fresh blueberries: Once smooth, pour over your dry ingredients and mix together. Gently fold in the blueberries and distribute evenly in the muffin tins.
Bake and serve: They take 20 minutes to bake. Once cooled, drizzle with melted coconut butter and sprinkle with more lemon zest. This step is optional, but I think it really makes these come together!
You can store any leftover muffins in the refrigerator, in an airtight container, for up to 3 days. They will stay fresh and fluffy!
You can also freeze these muffins very easily and store them in an airtight container for up to 3 months. Allow to thaw at room temperature completely before serving.
Frequently Asked Questions
Since this is such a popular recipe, there have been so many comments and I have found some of the questions for this recipe that are repeated and answered them here for you.
Why are my muffins not fluffy and moist?
If you find that your muffins come out too dense then there are a few things to try to get your muffins back to being moist and fluffy!
- You can substitute ½ cup of almond flour for ½ cup of oats
- Make sure to grind the oats quite fine, coarsely ground oats will make for a more dry and dense muffin
- Be careful of overtaxing the batter! This can develop the gluten and fibers in the muffin batter and they will absorb moisture, making your muffins dry. My tip is to just mix until the last dry bit of flour has been mixed in and then stop.
What brand of oats is the best to use?
I use Bob’s Red Mill gluten-free certified oats for this recipe. I find their products are always consistent, fresh and taste great. If you are using any other brand of oats, you might have to adjust the amount of oats slightly to prevent dryness.
Can you use frozen blueberries?
Yes, you can use frozen blueberries instead of fresh ones. Although I haven't personally tried this recipe with frozen blueberries, it is very common for muffin recipes to use either fresh or frozen.
The only difference you might have is the color of the frozen blueberries sometimes leaks into the muffin batter and could give it a slight purple hue.
Looking for more fresh-baked breakfast inspiration? Try these recipes from Eating by Elaine!
Another super easy muffin recipe that you can make in your blender is my popular Dye-Free Green Muffins, they're the perfect baked snack to make for St. Patrick's or for your kids as they are packed with nutrition too!
If you have more of a hankering for chocolate, try my Pumpkin Swirl Muffins or my Vegan Chocolate Donuts with Ganache Glaze! They are muffin recipes like you have never tried before - so tasty and fluffy while being good for you too!
If you love making these blueberry muffins for breakfast then you also have to try my Vegan Baked Oatmeal and Homemade Vegan Pop-Tarts - they're fantastic family-friendly breakfast recipes that are healthy too.
Can't get enough of the Lemon + Blueberry combo? Me too! Try my Lemon Blueberry Smoothie.
This lemon and blueberry muffin recipe is vegan, soy-free, grain-free, gluten-free, refined sugar-free, raw and nut-free. If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your delicious lemon and blueberry muffin creations!Print
These gluten-free lemon and blueberry muffins are fluffy and tender with just the right amount of sweetness to balance out the tangy lemon flavor. The pop of fresh and juicy blueberries pairs perfectly with the bright lemon. The muffins are refined sugar-free, nut-free and full of wholesome nutrient-rich ingredients.
- 3 cups old fashioned oats (certified gluten-free if desired)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ½ cup pure maple syrup
- ¼ cup avocado oil or melted coconut oil
- ¼ cup unsweetened plain plant-based milk (I use almond milk or oat milk)
- 2 lemons, zested and juiced (6 tablespoons of fresh lemon juice)
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh blueberries
- Preheat oven to 425 degrees Fahrenheit. Line a 12-cup muffin tin with silicone baking cups or paper baking cups.
- Add oats to a dry high speed blender and process the oats until a fine oat flour forms. Pour the oat flour into a large mixing bowl.
- To the mixing bowl add the baking powder and salt. Stir to combine and set aside.
- Rinse out the blender and add the maple syrup, oil, milk, lemon juice and zest and vanilla. Blend for 30 seconds on high speed then pour into the mixing bowl. Stir well to combine. Gently fold in the blueberries. I like to set aside a handful or two of blueberries to top the muffins for presentation.
- Fill the baking cups with the muffin batter. Top with reserved blueberries for presentation. Bake for 10 minutes. Without opening the oven door lower the oven temperature to 375 degrees Fahrenheit and bake another 10 minutes. This step helps them rise quickly but not burn.
- Remove from oven and allow to cool for 15 minutes before removing the baking cups from the muffin tin. Transfer baking cups to a wire cooling rack. Drizzle with melted coconut butter or cashew icing and sprinkle with lemon zest if desired. Enjoy while hot or store in an airtight container for up to five days and enjoy at room temperature.
Store leftover muffins in an airtight container in the refrigerator for up to 3 days. You can also freeze these muffins, just thaw them completely before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Oven Baked
- Cuisine: American
- Serving Size:
- Calories: 166
- Sugar: 10.1 g
- Sodium: 104.2 mg
- Fat: 4.7 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 2.5 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: Vegan and Gluten-Free Blueberry Lemon Muffins