Skip to content 
The best recipe for Lemon Blueberry Muffins
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
The best recipe for Lemon Blueberry Muffins
Servings 14
Calories 131kcal
Cost $
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
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
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.
Latest posts by Cristina C. RD LDN (see all)
