Name: Lemon Blueberry Muffins
Prep time: 3 min
Total time: 23 min
Ingredients: 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

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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!

lemon blueberry muffins vegan gluten free recipe

Adapted from happy.healthy.life

Lemon Blueberry Muffins

The best recipe for Lemon Blueberry Muffins

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Prep Time: 3

Baking Time: 20

Total Time: 23

Course: Breakfast, Dessert, Kid food, Snack, Treats

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 131kcal

Cost: $10

Ingredients

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

Instructions

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 🙂

Notes

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

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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