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Vegan and Gluten Free Blueberry Lemon Muffins

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These Vegan and Gluten Free Blueberry Lemon Muffins are a refreshing twist on the classic muffin that you need to make now! Bonus: They’re ready in under 35 minutes and are made with ingredients that you can feel good about!

Three vegan lemon blueberry muffins on a blue plate

In need of a grab-and-go breakfast that’s satisfying and delicious, yet made with ingredients you can feel good about?  In our home, we are absolutely in need of this!  When our twin boys wake up, it’s go time.  The faster breakfast is made, the sooner we can eat and then get on with the rest of our busy day. That’s why I created this recipe for Blueberry Lemon Muffins.  A freshly baked batch of these beauties means breakfast is made and good-to-go for a few days.  Woo hoo!

Why this Recipe Works:

  • These hearty muffins are great to eat any time of the day! Enjoy them for  breakfast, an afternoon snack, or after meal treat!
  • The lemon and blueberry flavor combination in these muffins is so delicious and refreshing.
  • The use of dates, almond flour, oat flour, and blueberries allows for muffins that are tasty but also packed with fiber and other nutrients as well.

What replaces the eggs in this muffin recipe?

  • The almond milk and lemon juice mixture actually works as a “buttermilk” in this recipe, meaning no eggs (or other egg replacers) are needed!

Looking for other great breakfast recipes using berries? Then you have to try my:

How to Make Vegan and Gluten Free Blueberry Lemon Muffins:

1. First, a little prep: preheat that oven to 350 degrees.  Then, place cupcake liners (aka paper baking cups) in nine spots of your muffin tin.

2. Then, zest one whole medium-sized lemon using a microplane or the side of your box cheese grater with the smallest holes.  Set the zest aside for now.

Grated lemon and zest

While you have that lemon handy, cut it in half width-wise and extract the juice so you have two tablespoon’s worth.  Add this juice to your blender base (I used the bullet type) along with the almond milk and set aside. You may notice your milk start to curdle a little bit but don’t worry – this is what you want.

3. Next, add the dry ingredients to a medium-sized mixing bowl….

All dry ingredients mixed together in a mixing bowl

… And stir until combined.

4. Then, take 1/2 c. roughly chopped dates…

Chopped and pitted dates in a measuring cup

…And add them to the blender base containing the milk and lemon juice. Add the vanilla extract, as well, and blend on high for a good 30 seconds to a minute or until the contents are completely liquified or at least decently smooth.

5. This next part is super important: add the liquid concoction to the mixing bowl containing the dry ingredients and very gently, stir the ingredients together until just combined. Over mixing will lead to tough muffins, and no one wants a tough muffin!

6. Then, add 1 cup of blueberries to the mix and very gently fold them in.

7. Spoon the batter into the lined spots on your muffin tin.  To prevent overflowing muffins, only fill each spot about 2/3 full. Then, add one or two blueberries to the top of each muffin-to-be, to ensure each one shows the world that it is indeed, a blueberry muffin!

Raw batter and blueberries in a lined muffin tin

8. Finally, it’s time to make the topping! Add the butter chunks, sugar and flour to a small bowl and mix it all together with a fork or your fingertips until all of the flour is mixed in with the butter pieces. Then, evenly distribute the topping mixture to the top of each muffin.  This topping is fantastic because it adds a little crumbly, salty-sweet goodness to each muffin! YUM! However, If I’m making these solely for my toddler twins, I will skip the topping.  They love them just the same!

Raw batter and blueberries in a lined muffin tin with crumb topping added

9. Bake the muffins in your preheated oven for 19 – 20 minutes.  As soon as they come out, make sure they’re done by inserting and removing a toothpick down the center of a couple different muffins. The toothpicks should exit the muffins batter-free (blueberry smudges don’t count!)

Allow the muffins to cool for 5-10 minutes before removing them from the tin.  Feel free to admire the beauty of these muffins while you wait…

Baked lemon and blueberry muffins right out of the oven in muffin tin

Close up of vegan and gluten free blueberry lemon muffin

And that’s all there is to it! A hearty breakfast muffin loaded with protein, fiber, vitamins and juicy blueberries will now be waiting for you tomorrow morning. I hope you love them as much as we do!

Vegan and gluten free blueberry lemon muffins on a plate with one cut in half

Top Tips for Making Vegan and Gluten Free Blueberry Lemon Muffins:

  • Don’t want to eat them all right away? Throw these babies in the freezer to keep them longer – just thaw and reheat when you’re ready to eat!
  • If you don’t want to use paper baking cups, silicon cups are a great, sustainable option.
  • If you can’t buy fresh blueberries, using the frozen type will work just fine!

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Vegan Lemon Blueberry Muffins

Vegan and Gluten Free Blueberry Lemon Muffins

In need of a grab-and-go breakfast that's satisfying and delicious, yet made with ingredients you can feel good about? A freshly baked batch of these beauties means breakfast is made and good-to-go for a few days.
0 from 0 votes
Print Pin Rate
Course: Breakfast
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Blueberry Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins

Ingredients

WET

  • 2 Tb. Lemon Juice
  • 1 cup Almond Milk I used the unsweetened original variety
  • 1/2 cup Dates pitted and roughly chopped
  • 1 tsp. Vanilla Extract 

DRY

  • Zest of one medium-sized lemon about 2 tsp. worth
  • 1 cup Oat Flour (108 g)
  • 3/4 cup Almond Flour or Meal (84 g)
  • 1/4 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 1/2 T. Sugar

BERRIES

  • 1 1/4 cup Fresh or Frozen Blueberries divided

TOPPING

  • 1  1/2 T. Cold Dairy-Free Butter I use Earth Balance, roughly chopped into 1/2 inch chunks
  • 1 T. Sugar
  • 3 T. Oat Flour

Instructions

  • First, a little prep: preheat that oven to 350 degrees.  Then, place cupcake liners (aka paper baking cups) in nine spots of your muffin tin.
  • Then, zest one whole medium-sized lemon using a microplane or the side of your box cheese grater with the smallest holes.  Set the zest aside for now.
  • While you have that lemon handy, cut it in half width-wise and extract the juice so you have two tablespoon's worth.  Add this juice to your blender base (I used the bullet type) along with the almond milk and set aside. You may notice the milk start to curdle a bit, but don't fret! This is actually what you want.
  • Next, add the dry ingredients to a medium-sized mixing bowl and stir until combined
  • Then, take 1/2 c. roughly chopped dates and add them to the blender base containing the milk and lemon juice. Add the vanilla extract, as well, and blend on high for a good 30 seconds to a minute or until the contents are completely liquified or at least decently smooth.
  • This next part is super important: add the liquid concoction to the mixing bowl containing the dry ingredients and very gently, stir the ingredients together until just combined. Over mixing will lead to tough muffins, and no one wants a tough muffin!
  • Then, add 1 cup of blueberries to the mix and very gently fold them in.
  • Spoon the batter into the lined spots on your muffin tin.  To prevent overflowing muffins, only fill each spot about 2/3 full. Then, add one or two blueberries to the top of each muffin-to-be, to ensure each one shows the world that it is indeed, a blueberry muffin!
  • Finally, it's time to make the topping! Add the butter chunks, sugar and flour to a small bowl and mix it all together with a fork or your fingertips until all of the flour is mixed in with the butter pieces. Then, evenly distribute the topping mixture to the top of each muffin.  This topping is fantastic because it adds a little crumbly, salty-sweet goodness to each muffin! YUM! However, If I'm making these solely for my toddler twins, I will skip the topping.  They love them just the same!
  • Bake the muffins in your preheated oven for 19 - 20 minutes.  As soon as they come out, make sure they're done by inserting and removing a toothpick down the center of a couple different muffins. The toothpicks should exit the muffins batter-free (blueberry smudges don't count!)
  • Allow the muffins to cool for 5-10 minutes before removing them from the tin.  Feel free to admire the beauty of these muffins while you wait...

Video

Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

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Filed under: Breakfast, Good Eating

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Comments

Cecilie Christensen

I made these today and wow they are so wonderful. I really love them and it is definitely not the last time i will make them

Reply

Michele Bohlmann

Would it be OK to use skim milk in this recipe instead of almond milk?

Reply

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