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:

1. Preheat oven: 350°F.
2. Prepare muffin tin: Grease a muffin tin or use muffin liners.
3. 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).
4. Stir in wet ingredients: Add the remaining ingredients except for the blueberries to the bowl and stir until combined.
5. Add blueberries: Fold the blueberries into the batter and fill each muffin tin about 3/4 of the way full.
6. Bake: 25 minutes.
7. Cool: Allow the muffins to cool completely before serving.

To Make the Lemon Glaze:

1. Combine glaze ingredients: Whisk together lemon juice and powdered sugar/sweetener.  Adjust lemon juice and powdered sugar if needed to get the desired consistency.
2. 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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