Lemon Blueberry Muffins, Vegan and Gluten-Free

The best recipe for Lemon Blueberry Muffins
lemon blueberry muffins vegan gluten free best recipe

Happy Friday!

I never knew vegan, gluten free, dairy free muffins could be so fluffy, moist and light!  These don’t fall short of sweetness either thanks to little bit of pure maple syrup.

I hope you all have wonderful plans for the weekend!  Start it off by making a batch of these to enjoy!

Adapted from happy.healthy.life

lemon blueberry muffins vegan gluten free best recipe

Lemon Blueberry Muffins

The best recipe for Lemon Blueberry Muffins
Prep Time: 3 minutes
Baking Time: 20 minutes
Total Time: 23 minutes
Course: Breakfast, Dessert, Kid food, Snack, Treats
Cuisine: American, Gluten Free, Vegan
Servings: 14
Calories: 131kcal
Cost: $10


  • mix these together:
  • 1 and 3/4 cups gluten free all purpose flour I used Bob’s Red Mill but regular flour works too!
  • 3 teaspoons baking powder
  • 1 heaping tablespoon ground flax seeds
  • melt these together:
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup almond milk
  • Fold in:
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons lemon juice + 1 teaspoon lemon zest
  • 1 large ripe banana mashed
  • 1 cup fresh blueberries
  • top with slivered almonds


  • Preheat oven to 375 degrees. Line a muffin tin with cups.
  • In a large bowl, mix together gluten free flour, salt, flax seeds and baking powder.
  • In a small sauce pan, melt coconut oil over low heat and remove from flame. In a small bowl add coconut oil with maple syrup and almond milk.
  • Add wet ingredients to dry ingredients and mix until combined.
  • Fold in vanilla, lemon juice, zest, mashed banana and blueberries.
  • Spoon into muffin cups, top with slivered almonds.
  • Bake for 20 minutes or until tops are golden brown and center of muffin is set.
  • Let cool and enjoy warm 🙂


The original recipe says this makes 12 muffins however, it actually made enough batter for 14 muffins 🙂


Calories: 131kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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