Vegan and Gluten-Free Lemon Blueberry Muffins (refined sugar-free and nut-free)

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.  The muffins are refined sugar-free, nut-free and full of wholesome nutrient-rich ingredients.

Vegan and Gluten-Free Lemon Blueberry Muffins

Vegan and Gluten-Free Blueberry Lemon Muffins

Spring is almost here!  It’s time to move on from the chill of winter — rise and shine with these bright and delicious lemon blueberry muffins. Blueberry and lemon is my favorite combination of flavors — so awakening!  The flavors really shine through these moist and decadent muffins. 

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! 

Vegan and Gluten-Free Lemon Blueberry Muffins

Muffins… the perfect breakfast solution

Muffins, to me, are just a perfect breakfast. They’re easy to grab and eat on-the-go and my kiddos feel like they’re getting a special treat! Even better, these muffins can actually give you an energy boost (rather than a sugar crash!). They come together quickly and easily and end up looking so beautiful! These would be a perfect addition to a brunch table, a bridal or baby shower spread, or just an “eat this in the car” kind of breakfast!

Vegan and Gluten-Free Lemon Blueberry Muffins

Health Benefits

These muffins use an oat flour base (nothing fancy – you can make it from old fashioned oats). Oats are among the healthiest grains in the world. They are an amazing source of carbohydrates, protein, and fiber, which mean they keep you fuller, longer — so you won’t be reaching for more snacks to hold you over until lunch. They also have a good amount of iron, vitamin B, and antioxidants. The addition of blueberries and lemon adds even more! Blueberries support healthy hearts, healthy bones, and healthy skin, plus they offer vitamin C and aid in digestion. Lemons kick up the vitamin C even more to help support a healthy immune system — crucial as the temperature changes and your body is needing to adjust. 

Vegan and Gluten-Free Lemon Blueberry Muffins

How to Make these Lemon Blueberry Muffins

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. Mix the homemade oat flour with the rest of the dry ingredients. Back in your blender, add all the wet ingredients and blend away! Once smooth, pour over your dry ingredients and mix together. Gently fold in the blueberries and distribute evenly in the muffin tins. 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!

Vegan and Gluten-Free Lemon Blueberry Muffins

Looking for more fresh-baked breakfast inspiration? Try these!

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Vegan and Gluten-Free Lemon Blueberry Muffins

Vegan and Gluten-Free Blueberry Lemon Muffins (refined sugar free and nut-free)


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x

Description

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 bright lemon.  The muffins are refined sugar-free, nut-free and full of wholesome nutrient-rich ingredients.


Scale

Ingredients

  • 3 cups old fashioned oats (certified gluten-free if desired)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup pure maple syrup
  • 1/4 cup avocado oil or melted coconut oil
  • 1/4 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 1/2 cups fresh blueberries

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.  Line a 12-cup muffin tin with silicone baking cups or paper baking cups.
  2. 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.
  3. To the mixing bowl add the baking powder and salt.  Stir to combine and set aside.
  4. 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.
  5. 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.
  6. 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 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.

  • Category: Breakfast
  • Method: Oven Baked

Keywords: Vegan and Gluten-Free Blueberry Lemon Muffins

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13 Comments

  1. Di

    I would not recommend this recipe. I made these exactly to the recipe. The muffins were not fluffy at all they were like lead.
    The batter was like stiff dough.

    Reply
    • Elaine Gordon

      Omigosh, I’m devastated to hear this, Di. I’m so terribly sorry that it wasted your time and ingredients and did not turn out well for you. This is honestly one of my favorite recipes and it never turns out like this for me. Please let me know if there is anything at all that was slightly different so I can make a note of it for others. I am so upset this did not work out for you. Again, I’m so so sorry!

      Reply
      • Yonna

        Here same problem! I used frozen blueberries… thought this might have caused the dough to stiffen too much. I have three in the oven to try and hope to save the rest…. just don’t know how.

        Reply
        • Elaine Gordon

          Hi there – thank you for commenting on this. I’m so sorry you are having trouble with the texture. Are you using store-bought oat flour by any chance? And are you using almond meal or almond flour?

          Reply
    • Shilpa M.

      Tried this today and my lemon loving, gluten free, sugar free, dairy free kid and family absolutely loved it. I substituted almond milk for just plain water but still the outcome was amazing. Perfect combination of sourness, sweetness and berri-ness. Thank you for sharing this recipe.

      Reply
      • Elaine Gordon

        Thank you so much for letting me know! I really appreciate your positive review for these muffins. Good to know about the water substitution if I’m ever out!

        Reply
  2. Marla

    These were yummy! I ended up needing to add an extra 1/2 cup of plant milk since my batter was so thick and difficult to mix (I used old fashion oats to make the oat flour). I only had one lemon to zest and use the juice and compensated the rest of the lemon juice with the kind that comes in a bottle. It ended up still being nice a lemony. Thank you for the recipe!

    Reply
  3. AMR

    Starting off by saying I absolutely love this recipe and have recommended it to my friends and family!! The flavors are so delicious! I did find that 3 cups of oats did make my muffins feel a bit dense so I reduced it down to 2.5 cups and that seemed to do the trick. Can you confirm what brand of oats you’re using? Perhaps it’s my brand!

    Also, this past time I made the recipe I tried drizzling coconut butter on top of the muffins once they cooled, but the butter just blended into the muffins. Is there a trick to getting it to be more like a frosting? I’ve never worked with coconut butter before. Thanks!

    Reply
    • Elaine Gordon

      Thank you so much for letting me know you love it! And thank you even more for recommending this recipe to your friends and family. I really appreciate you spreading the word. I use Bob’s Red Mill gluten-free certified oats for this recipe. If you find it too dense you could substitute 1/2 cup of almond flour for 1/2 cup of oats. Additionally, it really helps the texture to finely grind the oats before mixing in the other ingredients. And, to keep them light and fluffy don’t over-mix the batter. I should probably mention that in the recipe!

      As for the coconut butter, the muffins might seem cool but if they are still warm inside they will emit heat and melt the coconut butter. So, you might want to actually stick them in the freezer for 2 hours to make sure they are fully cooled. Then, you can add the coconut butter while they are frozen. This should do the trick. Also, make sure the coconut butter itself is not too hot. You do want it melted but not burning hot or it won’t harden back up. I hope that helps! Please let me know if you have any other questions. I’m happy to give more tips.

      And thank you for taking the time to give me this feedback!

      Reply
      • Honey

        These were awesome! I used fresh blueberries & added a dash of cardamom!

        They did turn out a tiny bit gummy; maybe I over-mixed the batter? Another few minutes in the oven may have solved it…

        Next time, I’ll try subbing out 1/2 c of a different flour (have you experimented w/tigernut flour?) and sprinkling a bit of coconut sugar on top for a little crunchy sweetness!

        So, 5 stars! Thank you!

        Reply
        • Elaine Gordon

          Thank you so much, Honey! I’m sorry to hear they turned out gummy for you though. Yes, perhaps over-mixing the batter was it… or under-baking… it is hard to say… they definitely should be light and fluffy though! And crumbly not gummy :). I would not recommend substituting a different flour in this recipe though as gluten-free baking flour swaps don’t work 1:1. I have tigernut flour in my pantry and need to use it more myself… I imagine it will be very different from oat flour since oat flour is more dense and absorbs more liquid. I love the idea of sprinkling coconut sugar on top for crunchy sweetness. I sometimes mix it with a little almond flour and vegan butter for a little streusel… I have an apple muffin recipe coming to the blog next week with the exact measurements for a yummy cinnamon streusel so please look out for that! Anyhow, thanks for the five star rating and taking the time to comment thoughtfully with your feedback. I hope they turn out better for you the next time you try them!

          Reply
  4. Shayla

    Just made these and they came out great! Being vegan and gluten free can be challenging so I’m always looking for new recipes and this one is a keeper. I was nervous because I had to substitute with frozen blueberries and the batter started getting sticky but after baking it was so light and fluffy.

    Reply
    • Elaine Gordon

      Aw, yay! Thank you so much for letting me know, Shayla! I’m so glad it didn’t affect the texture for you. I love this muffin recipe so much and now I’m craving it for breakfast tomorrow! LOL!

      Reply

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