Skip to Content

Lemon Blueberry Muffins (Vegan & Gluten Free)

Affiliate Disclosure: This post may contain some affiliate links, which means when you click, I get a small percentage of the purchase at no extra cost to you. This allows me to keep this website running, so feel free to click away! You can read my entire Affiliate Disclosure here.

Vegan Lemon Blueberry Muffins | The Vegan Abroad

I am home from college for the summer, and my parents are completely renovating the main level of our house, including the kitchen. I was pretty upset when I first found out about this because it meant that I wouldn’t be able to use a kitchen for a few weeks. I love to cook so this was devastating for me. Luckily for me, we were able to set up a makeshift kitchen in our basement for a few weeks. We have a toaster oven, blender, food processor, rice cooker, and a single burner. The only downside to this kitchen is that I can’t do any baking. These Lemon Blueberry Muffins are the last thing I baked before the renovations started. Luckily, the renovations will be over soon so I will be back to baking.

Vegan Lemon Blueberry Muffins | The Vegan Abroad

I definitely do not eat exclusively gluten-free, but my diet is mostly gluten-free because I like to eat whole plant foods. One thing that I have not mastered yet is gluten-free baking, but it is something that I would like to become good at. Right now I am relying on gluten-free flour to get my baking job but I like to add some almond flour and oats in the recipe to make these muffins a little bit healthier.

These Lemon Blueberry Muffins are loaded with lemon flavor and each bite is filled with warm blueberries.

Vegan Lemon Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup almond milk
  • 1 tsp. apple cider vinegar
  • 1¼ cup gluten-free flour
  • ¾ cup almond flour
  • ½ cup gluten-free rolled oats
  • 2½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup coconut sugar
  • 2 tbsp. maple syrup
  • ¼ cup + 2 tbsp. applesauce
  • 1 tsp. vanilla extract
  • zest of lemon
  • 1¼ cups blueberries
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine almond milk and apple cider vinegar. Set aside.
  3. In a larger bowl combine gluten-free flour, almond flour, gluten-free rolled oats, baking powder, baking soda, and salt. Set aside.
  4. Mix together coconut sugar, maple syrup, applesauce, vanilla extract and lemon zest.
  5. Add almond milk and vinegar mixture and stir to combine.
  6. Stir in the dry ingredients until well incorporated, and a few lumps remain.
  7. Fold in blueberries.
  8. Spoon into muffin tins, filling each cup about ¾ full.
  9. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
  10. Remove from heat and allow muffins to cool before removing from pan.

Related Posts

Rate this recipe: