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Side view of vegan blueberry lemon muffins stacked on top of each other on white background

Blueberry Lemon Muffins (Vegan)

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 dozen 1x
  • Category: Breakfast
  • Method: Oven

Description

These Vegan Blueberry Lemon Muffins are the perfect on-the-go breakfast or snack. We won’t blame you if you can’t stop at just one. Bonus: they’re also gluten free and refined sugar free!


Scale

Ingredients

  • 1/3 cup vegan butter, softened
  • 1/2 cup unsweetened applesauce
  • 11 1/4 cup coconut sugar
  • 1 1/2  tbsp vanilla extract
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 cup almond milk
  • 2 cups gluten free all purpose flour
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/3 cup hemp seeds
  • 1 tbsp soy milk powder (optional, but helps with texture)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 3/4 tsp cinnamon powder
  • 1/2 tsp fine kosher salt
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 335 F (we used convection bake cycle) and line two muffin tins.
  2. In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, hemp seeds, soy milk powder, baking powder, xanthan gum, baking soda, and salt.
  3. In a separate bowl or stand mixer, cream butter, applesauce, coconut sugar, vanilla extract, lemon juice, and lemon zest.
  4. Add in dry ingredients slowly, continue mixing until well incorporated. Slowly add in almond milk.
  5. Use a spatula to gently fold in blueberries.
  6. Let batter sit for 20 minutes before baking. Use a cookie scoop to equally portion batter into muffin tins.
  7. Bake for 28-30 minutes, until toothpick comes out clean. Let cool slightly before eating.