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!

These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!
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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!

These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!

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
These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!

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.
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These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

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These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! The lemon and blueberry flavor combination make the muffins taste so fresh!

Lemon Blueberry Muffins – Gluten Free, Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x

Ingredients

Scale

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)
  • 12 tbsp fresh lemon juice

Instructions

To Make the Lemon Blueberry Muffins:

  1. Note: I recommend weighing the flour for the best result.

To Make the Lemon Glaze:

  1. Whisk together lemon juice and powdered sugar/sweetener.  Adjust lemon juice and powdered sugar if needed to get the desired consistency.
  2. Drizzle glaze over muffins evenly.

© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

SHOP THIS RECIPE:

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18 Comments

  1. 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 🙂

  2. 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.

  3. 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! ?

    1. 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!

  4. 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!

  5. 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 🙂

    1. Hi Traci, that is so great to hear! I’m so glad you loved them! Thank you for your kind feedback. ☺

  6. 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?

    1. Hi Melissa, I plugged the ingredients into a nutrition calculator and here are the results. I hope you enjoy them! 😊
      Lemon Blueberry Muffin Nutrition Info

      1. 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.

        1. 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! 😊

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