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Vegan and Gluten-Free Lemon Blueberry Muffins

Fluffy Vegan Lemon Blueberry Muffins

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4.4 from 8 reviews

  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan

Description

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.

Ingredients

Units Scale
  • 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 or paper muffin liners.
  2. Blend oats into a flour (if not using store-bought). 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. Add baking powder and salt to the mixing bowl. Stir to combine and set aside.
  4. Blend the wet ingredients. Rinse out the blender (if used to make the oat flour) and add maple syrup, oil, dairy-free milk, vanilla and lemon juice and zest. Blend for 30 seconds on high speed then pour into the mixing bowl. Stir well to combine. 
  5. Gently fold in the blueberries. I like to set aside a handful or two of blueberries to top the muffins for presentation.
  6. Fill the liners with the muffin batter. Top with reserved blueberries for presentation. 
  7. Bake the muffins. Start by baking for 10 minutes. Then, without opening the oven door, lower the oven temperature to 375 degrees Fahrenheit and bake for another 10 minutes. This step helps them rise quickly but not burn.
  8. Allow muffins to cool. Remove from oven and allow to cool for 15 minutes before removing the muffins from the muffin pan. Transfer them to a wire cooling rack. Drizzle with melted coconut butter or cashew icing and sprinkle with lemon zest if desired.

Equipment

Notes

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

Find it online: https://www.eatingbyelaine.com/vegan-and-gluten-free-lemon-blueberry-muffins-refined-sugar-free-and-nut-free/