Fluffy Lemon Blueberry Muffins (Vegan & Gluten Free)
If you’re craving a bakery-style muffin that’s soft, zesty, and bursting with juicy blueberries you’re in the right place. These fluffy lemon blueberry muffins are not only gluten-free, vegan, and naturally sweetened, but they’re also so tender and flavorful, you’d never know they were made with better-for-you ingredients.
Whether you’re baking for the week ahead, need a quick brunch idea, or just want a sweet treat with your coffee, this muffin recipe is a go-to. They’re made with a mix of oat flour and finely ground almond flour for a light yet moist texture, and naturally sweetened with coconut sugar and maple syrup to keep things refined sugar-free. A splash of lemon juice and plenty of fresh zest give them that bright, citrusy flavor that pairs perfectly with blueberries.
Pro tip: Save a few blueberries to press on top before baking, not only do they look beautiful, but they also burst into juicy goodness in every bite.
Why You’ll Love These Muffins
- They’re made with simple, wholesome ingredients
- Vegan, dairy-free, and gluten-free
- Naturally sweetened (no refined sugar!)
- Perfect for breakfast, brunch, or a midday snack
- Super easy to make — no mixer required!
Ingredients for Fluffy Lemon Blueberry Muffins (Vegan & Gluten Free):
- Oat flour
- Finely ground blanched almond flour
- Baking soda
- Baking powder
- Salt
- Water
- Non-dairy milk (I use almond)
- Lemon juice
- Lemon zest
- Olive oil
- Coconut sugar
- Maple syrup
- Vanilla
- Fresh blueberries
Tips for making these muffins
- Save some berries: Press a few extra blueberries on top before baking — they’ll burst and caramelize slightly, creating a pretty, bakery-style look.
- Use fresh zest: The zest of 2 lemons might seem like a lot, but it gives that fresh, lemony punch without being sour.
- Cool before glazing: Let muffins cool completely before adding the glaze so it doesn’t melt right off.
Check out the step-by-step video here:
How to make Fluffy Lemon Blueberry Muffins (Vegan, Gluten Free)
Looking for more muffin recipes? Here are a few ideas:
- Carrot Cake Muffins with Streusel Topping (GF and Vegan)
- Easy Vegan and Gluten-Free Pumpkin Oatmeal Muffins
Fluffy Lemon Blueberry Muffins (Vegan & Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 12 Muffins
- Category: Baking
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Description
These lemon blueberry muffins are not only gluten-free, vegan, and naturally sweetened, but they’re also so tender and flavorful, you’d never know they were made with better-for-you ingredients.
Ingredients
- 2 1/4 cups oat flour
- 1/2 cup finely ground blanched almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 2 tbsp water
- 1/2 cup non dairy milk (I use almond)
- 2 tbsp lemon juice
- zest of 2 lemons
- 3 tbsp olive oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 1/2 cups fresh blueberries + extra for topping
- 1/2 cup powdered sugar
- 1/2 tbsp milk or dairy free milk for vegan
- 2 tsp lemon juice (optional)
- lemon zest (optional)
Instructions
- Preheat oven to 350°F. Line a muffin pan.
- In a large bowl, sift together all dry ingredients.
- In a medium bowl, add all wet ingredients and whisk together. Then add the wet ingredients to your dry ingredients. Whisk until incorporated and there’s no flour patches. Fold in the blueberries.
- Pour batter into the muffin pan (can fill almost to the top to make 12 muffins). Place some extra blueberries on top. Bake about 20-25 minutes or until toothpick comes out clean.
- Place pan on cooling rack to cool for 30 minutes then remove muffins from pan to finish cooling on rack (about 1 hour). Once cooled, drizzle with icing or glaze on top if desired.
- To make glaze: whisk powdered sugar and milk together, add lemon juice if you want it to have a lemon flavor. Adjust powdered sugar and milk to get your desired glaze thickness.
