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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



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


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.