The Best Gluten-Free Vegan Lemon Blueberry Muffins

Soft, moist, and sweetened just right, these gluten-free, vegan lemon blueberry muffins burst with juicy blueberries and bright, fresh lemony notes. They're perfect for breakfast, a snack, or a sweet treat any time of the year—vegan, oil-free, gluten-free, and refined sugar-free with a nut-free option.

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If you love sweet blueberries balanced with tangy flavors of fresh lemons, then you'll love these vegan lemon blueberry muffins. They're not only gluten-free but healthy enough to enjoy for breakfast. They're also light and fluffy, with amazing fruity flavors, topped with a delicious lemon glaze, and, best of all, made with only wholesome ingredients.

looking down at one of the vegan lemon blueberry muffins cut in half to show the fluffy texture

I am in a baking mood lately, and nothing gets me more excited than testing a new muffin recipe that turns out delicious as soon as it pops out of the oven. These fruity-flavored muffins have the perfect balance of sweet blueberries and refreshingly citrusy flavors, similar to my Lemon Blueberry Baked Oatmeal, but wrapped in fluffy and moist baked goods ideal for breakfast, weekend brunch, or every time you want a quick snack or healthy treat. Plus, they’re gluten-free and vegan, which means they cater to various diets without sacrificing taste or texture. Let's bake some!

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Ingredients To Make These Vegan Muffins:
How To Make Vegan Blueberry Lemon Muffins:
Top Tips:
Variations and Substitutions:
Equipment Needed To Make These Muffins:
Recipe FAQs:
More Vegan Muffins You Should Make Next:
The Best Gluten-Free Vegan Lemon Blueberry Muffins
More Delicious Blueberry Recipes:

Ingredients To Make These Vegan Muffins:

You only need a few simple ingredients to make these fluffy muffins.

the vegan lemon blueberry muffins with the lemon glaze on top

Flour: I'm using a combination of oat flour and a gluten-free flour blend. These give the muffins a wholesome touch while adding a light and fluffy texture that mimics traditional all-purpose flour. Any leftovers can be used to bake my Easy Bakery Style Pistachio Muffins using the same flour blend. Make sure you use gluten-free oat flour.
Leavening Agents: I'm using just enough baking soda and baking powder to give these beautiful muffins a lift.
Flax Egg: Ground flax seeds plus water replaces eggs to keep them vegan-friendly, add plenty of fiber, and help bind the muffin batter.
Maple Crystals: If you haven’t tried baking with maple crystals, now’s the time! They give a caramel-like sweetness yet have a lower glycemic index than most sweeteners. Plus, their fiber-rich quality helps achieve the perfect texture. I use them in so many of my baked goods, like my Lemon Poppy Seed Muffins or Gluten-Free Vanilla Muffins, to name a few. A little goes a long way due to their super sweet natural taste! Use code "NATURALVEGAN" for $10 off.
Vegan Yogurt: I recommend a full-fat coconut yogurt to add richness.
Plant-Based Milk: I use unsweetened soy or oat milk for best results. They add a creamy, almost buttermilk-like consistency.
Fresh Blueberries: Use plump, juicy fresh berries that also taste sweet for the best flavor and burst of color.
Applesauce: It adds natural sweetness and structure to these easy vegan blueberry muffins. Go for unsweetened. I love baking with applesauce; it's a great vegetable oil replacement, and you can use extras for baking my gluten-free, vegan sunflower seed muffins next.
Vanilla Extract: A little bit adds warmth and enhances all the other flavors.
Lemon Zest & Lemon Juice: It gives these gluten-free muffins a lovely, refreshing zing and zesty bite that pairs so well with all the natural sweet flavors.

See the recipe card for quantities.

How To Make Vegan Blueberry Lemon Muffins:

You'll have these delicious vegan muffins on your table in no time. The recipe is really simple, and they look like you bought them from a bakery without the fancy ingredients. The beautiful lemony glaze also gives them a bit of a festive look, perfect for celebratory events or to surprise your guests.

Make Flax Egg: Combine water and ground flaxseeds in a small bowl. Mix and set aside for 5 to 10 minutes.
Mix the Dry Ingredients: In a large bowl, whisk together the flour blend, maple crystals, leavening agents, and lemon zest. Ensure the dry ingredients are well combined.
Combine the Wet Ingredients: In a separate bowl, whisk together the yogurt, dairy-free milk, vanilla extract, fresh lemon juice, and applesauce. Then, stir in the flax egg until smooth and creamy.
Bring It All Together: Pour the wet ingredients into the dry ingredients—mix until just combined, then carefully fold in the blueberries.
Fill the Muffin Tin and Bake: Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Bake in a preheated oven until a toothpick inserted into the center of the muffins comes out clean. The tops of the muffins should be golden brown.
Cool and Prepare The Glaze: Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. For the glaze, whisk erythritol with lemon juice in a small bowl until you get a smooth mix. Then drizzle on top of the muffins once sufficiently cooled.

Top Tips:

I've tested this gluten-free vegan lemon blueberry muffin recipe numerous times before posting it on the blog. So, here are my best tips for making them!

Room Temperature Ingredients: Ensure your wet ingredients are at room temperature to prevent any lumps in the batter.
For Even-Sized Muffins: Use a cookie or ice cream scoop to divide the batter evenly into the muffin cups for uniform-sized muffins.
Use Muffin Cups: To prevent your muffins from sticking to the pan, use muffin cups to keep them oil-free, or spray a little bit of oil onto the cups before adding the batter.
Zest The Lemons Before Juicing: Otherwise, zesting them will be impossible.
Don’t Overmix: To avoid dense muffins, mix the wet and dry ingredients until just combined, but make sure there are no lumps left in the batter.

looking down at the vegan lemon blueberry muffins with the lemon glaze and fresh lemon zest on top

Variations and Substitutions:

I hope you use my recommended ingredients to make these amazingly flavored vegan lemon blueberry muffins. But, you can use a few variations or substitutions to give them a different flavor or substitute ingredients you might not have on hand.

Add Chocolate Chips: For a twist, fold in some vegan chocolate chips along with the blueberries.
Zest: Instead of lemon, try orange zest and orange juice, especially if you use chocolate chips instead of blueberries.
Maple Crystals Alternative: Instead of maple crystals (code "NATURALVEGAN" for $10 off!), use brown or coconut sugar as a 1:1 substitute. Maple crystals give these baked goods an amazing, rich maple flavor and keep them low on the glycemic index. So, I hope you give this natural sweetener a try.
Flour Alternative: If you’re not strictly gluten-free, you can make this vegan muffin recipe using an equal amount of all-purpose or whole wheat combined with regular oat flour.
Dairy-Free Milk Alternative: Almond or coconut milk are great alternatives if you're not going for nut-free.
Yogurt Alternative: Although I prefer a full-fat coconut yogurt, you can also use a soy-based vegan yogurt if you need to keep this recipe nut-free.

looking down at the lemon blueberry muffins with a large bite taken out of one

Equipment Needed To Make These Muffins:

You need a few things to make this vegan blueberry muffin recipe, but don't worry; you probably already have most of the equipment in your kitchen.

Whisk: To fluff up the flour, and combine the dry ingredients.
6-count Muffin Tin or 12-count Muffin Tin: This recipe calls for a standard muffin pan. You can use muffin or paper liners instead of oiling the muffin cups to make them easy to remove.
Mixing Bowls: You need a few bowls to combine the dry ingredients, make the flax egg and the glaze, and whisk together the wet ingredients.
Wire Rack or Cooling Rack: Essential for cooling the muffins evenly.
Cookie or Ice Cream Scoop (optional): To ensure even-sized muffins.
Measuring Spoons and Cups: These are used to measure ingredients accurately.
Wooden Spoons: To combine.
Fine Grater: For zesting the lemons.
Small Manual Citrus Juicer: To juice the lemons.

Storage:

Here's how you store these healthy lemon blueberry muffins.

Room Temperature: These gluten-free, vegan lemon blueberry muffins can be stored in an airtight container at room temperature for up to 3 days. Ensure they are thoroughly cooled before storing to prevent moisture buildup, which can make the muffins soggy.
Refrigeration: If you want to keep the muffins longer, store them in an airtight container in the fridge for 5-7 days. Before serving, you can let them come to room temperature or warm them slightly in the microwave for 10-15 seconds.
Freezing: These muffins freeze well! Once cooled, they can be stored in the freezer for up to 3 months. I like to add them to a freezer-safe bag or container. To thaw, leave them at room temperature and gently warm them in the microwave (optional).

Recipe FAQs:

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. But if you do, do not thaw them before adding to the batter, as thawing can release too much moisture and affect the texture of the muffins. You can also toss the frozen berries in a little bit of gluten-free flour to prevent them from sinking in the batter. You also might need to bake them a bit longer (about 5 minutes), since frozen berries alter the room temperature of the muffin batter.

Can I use regular all-purpose flour instead of gluten-free flour?

Yes, if you don't need the muffins to be gluten-free, you can replace the gluten-free flour blend with regular all-purpose flour. Keep in mind that the texture might change slightly.

More Vegan Muffins You Should Make Next:

Looking for more delicious vegan muffin recipes? Make sure to try some of the other recipes on my website!

These delicious lemon blueberry muffins are a great recipe to have in your collection. They’re easy to make, gluten-free, and vegan, making them perfect for anyone who enjoys healthier baked goods without compromising on flavor. Enjoy!

If you try these amazing Vegan Gluten-Free Lemon Blueberry Muffins, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!