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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”)
  • 3 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.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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