Lemon Blueberry Muffins – Gluten Free, Vegan
These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!
I cannot express how much I LOVE the flavor combination of blueberry and lemon!
There is just something so delicious about this magic duo!
Since I love these flavors so much, I thought it was about time I create a Lemon Blueberry Muffin recipe.
I already have a Blueberry Oat Muffin recipe that tastes amazing so I knew that would be a great starting point for this recipe.
Really the only changes needed for this recipe, were to use gluten free oat flour instead of quick cooking or rolled oats, and the addition of lemon juice and zest.
I wanted to use oat flour for this recipe instead of the quick cooking or rolled oats because I wanted a more smooth texture.
I also added a delicious lemon glaze to these muffins to give them even more lemon flavor and freshness.
They are officially my new favorite muffin and I can’t wait for you to give them a try!
So let’s talk about how you make these gluten free and vegan Lemon Blueberry Muffins!
GLUTEN FREE LEMON BLUEBERRY MUFFINS RECIPE INGREDIENTS:
For the Lemon Blueberry Muffins, you will need:
- Gluten free oat flour: If you don’t have oat flour, you can blend up gluten free rolled or quick cooking oats until they are a fine flour.
- All purpose gluten free flour: I use “Better Batter”.
- Xanthan gum: If your gluten free flour already contains xanthan gum then you do not need to add anymore.
- Dairy Free Milk of choice: I use “So Delicious unsweetened Coconut Milk”, but any dairy free milk will work.
- Lemon: For this recipe you will need the zest and juice from 1 large lemon (about 1/4 cup of lemon juice).
- Maple syrup: Sweetens the muffins.
- Coconut oil: Avocado oil works as well.
- Blueberries: I typically use frozen blueberries in this recipe, but fresh blueberries will work as well.
- Baking powder
- Baking soda
- Vanilla
- Salt
For the Lemon Glaze, you will need:
- Powdered sugar or powdered sweetener: I use “Swerve” powdered sweetener.
- Fresh lemon juice
HOW TO MAKE GLUTEN FREE VEGAN LEMON BLUEBERRY MUFFINS:
To Make the Lemon Blueberry Muffins:
- Preheat oven: 350°F.
- Prepare muffin tin: Grease a muffin tin or use muffin liners.
- Combine dry ingredients: In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
- Stir in wet ingredients: Add the remaining ingredients except for the blueberries to the bowl and stir until combined.
- Add blueberries: Fold the blueberries into the batter and fill each muffin tin about 3/4 of the way full.
- Bake: 25 minutes.
- Cool: Allow the muffins to cool completely before serving.
To Make the Lemon Glaze:
- Combine glaze ingredients: Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
- Drizzle: Pour glaze over muffins evenly.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Lemon Blueberry Muffins – Gluten Free, Vegan
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 1x
Ingredients
For the Lemon Blueberry Muffins:
- 1 cup (111g) gluten free oat flour
- 1 cup (158g) all purpose gluten free flour (I use “Better Batter”)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
- Zest and juice from 1 large lemon (about 1/4 cup of lemon juice)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (avocado oil works as well)
- 1 tsp vanilla
- 1 cup blueberries (I use frozen blueberries, but fresh will work as well)
For the Lemon Glaze:
- 3/4 cup powdered sugar/sweetener (I use “Swerve” powdered sweetener)
- 1–2 tbsp fresh lemon juice
Instructions
To Make the Lemon Blueberry Muffins:
- Note: I recommend weighing the flour for the best result.
To Make the Lemon Glaze:
- Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
- Drizzle glaze over muffins evenly.
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SHOP THIS RECIPE:
These are beautiful! Lemon and blueberry are one of my favorite flavor combinations too and I love learning about GF options when it comes to baking thanks so much! Pinned too 🙂
★★★★★
Thank you so much Angela! ?
Wow, this recipe might just inspire me to do more gluten-free baking! Your photos really capture how light and tender these must be. Yum.
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Thank you so much Beth!! ♥
Oooh! Lemon & Blueberry is one of my faves! I’ll definitely have to try these!
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Thank you Kendra! I hope you love them as much as we do! ☺
I can’t wait to try these. I love lemon everything, and this glaze looks mouthwatering.
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Thank you so much Erika! Let me know how you like them once you try them out! ♥
Hi! I made these twice and they sank big time, both times. I coated the blueberries in flour the second time hoping that would solve the problem. I love the flavors but ugh the sinking! ?
Hi Laura, I’m so sorry you had that experience. I make these all the time and haven’t ever had them sink so I’m not exactly sure what could be causing that. Did you change anything about the recipe? What type of gluten free all-purpose flour did you use? I would love to help get this resolved for you!
These were so good! I accidentally added an extra 1/4 cup of oil, and then didn’t have baking powder so I substituted it with 1 1/2tsp of apple cider vinegar. They still came out perfect -Super light and Made the whole house smell like maple syrup. Thank you!
★★★★★
I’m so glad you enjoyed them!
Wow! These muffins are amazing! Thank you for adding the lemon. I loved the regular blueberry ones also, but these are “to die for” delicious! Looking forward to trying more of your recipes 🙂
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Hi Traci, that is so great to hear! I’m so glad you loved them! Thank you for your kind feedback. ☺
Hi I just made the Lemon Blueberry muffins. They smell delicious!! Still too hot to eat. I am not using the glaze and am wondering what the nutritional value for these muffins are?
Hi Melissa, I plugged the ingredients into a nutrition calculator and here are the results. I hope you enjoy them! 😊
Morgan, thank you so very much. I really appreciate this. The muffins are amazing! This will defintely be my go to recipe. I really love the flavor the oat flour brings.
★★★★★
Yay! I’m so happy to hear that you love these muffins! They are one of my all time favorites too. Thanks so much for sharing! 😊
Just made these. They ended up being “gummy”. I weighed my flours-used oat flour but did not have Better Batter flour. Used Bob’s Red Mill gluten free flour. Could that be why? Please help. I would like a good muffin recipe to be able to bake something for my daughter who is GF DF EF.
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I’m sorry to hear they turned out gummy for you. Baking with blueberries can be a bit tricky because if they are really large blueberries or extra juicy they can cause the batter to have more moisture which can result in a gummy muffin. For these muffins I will typically get the frozen “wild” blueberries from Costco which are smaller than regular blueberries. You could also try baking them in a larger pan so the blueberries aren’t packed into the small muffin cup. An 8×8 pan could be used and then you could cut them into squares. I hope this helps!🙂