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.
Ingredients
Dry Ingredients:
- 1 cup maple crystals use code "NATURALVEGAN" for $10 off
- 2 cups oat flour
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons ground flax seed for the flax egg
- 1 tablespoon lemon zest
- ¾ cup fresh blueberries
Wet Ingredients:
- ¼ cup vegan yogurt full-fat coconut yogurt recommended
- ¾ cup unsweetened soy milk or oat milk can sub almond or coconut milk
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- ½ cup unsweetened applesauce
- 6 tablespoons water for the flax egg
For the Glaze:
- 1 cup powdered erythritol
- 2-3 teaspoons lemon juice adjust for desired consistency
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Prepare the Flax Egg:
- In a small bowl, combine the ground flax seeds and water. Let it sit for 5-10 minutes to thicken and become gel-like.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the oat flour, gluten-free flour, maple crystals, baking soda, baking powder, and lemon zest.
Mix Wet Ingredients:
- In another bowl, whisk together the vegan yogurt, plant-based milk, vanilla extract, lemon juice, and applesauce until smooth. Add in the flax egg and mix well.
Combine Wet and Dry Ingredients:
- Slowly fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix. Gently fold in the blueberries.
Bake:
- Spoon the batter evenly into the muffin tin. Fill each cup about ⅔ full. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool:
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the erythritol and lemon juice, adding just enough lemon juice to achieve a smooth, pourable glaze.
Glaze and Serve:
- Once the muffins have cooled, drizzle the lemon glaze on top. Serve and enjoy!
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