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
Units
Scale
Dry 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.