Vegan and Gluten-free Blueberry Lemon Muffins
Vegan and Gluten-free Blueberry Muffins- made with whole grain oat flour and almond flour, you’d never guess these muffins are naturally sweetened and and oil-free!
I know it’s a little early in the year for fresh blueberries but there’s something about springtime that makes me crave citrus. The scent is so refreshing and almost feels renewing, similar to this time of year.
When it comes to fruit, in my opinion, there’s no better match for lemon than blueberries. The bright tangy flavor pairs so well with the subtle sweetness of the berries. It’s definitely one of my all-time favorite combinations for muffins.
I’m also happy to report that I think I might be finally getting the hang of this vegan and gluten-free baking thing. Only took me five years, ha! But seriously though. Five years.
Never give up on your dreams, folks. Even it means eating gummy muffins for what feels like forever.
Thankfully after nailing these Vegan and Gluten-free Pumpkin Muffins it gave me an adaptable base to work. So instead of using pumpkin puree, this recipe calls for applesauce which helps add moisture and lessen the need for oil.
Another key ingredient to keeping these babies vegan is ground flax seed. It’s very important that you source your flax appropriately as it has a tendency to go rancid quickly. I use Bob’s Red Mill Organic Flaxseed Meal because I can always count on it being the highest of quality.
Side note, how pretty is their new packaging? I’m loving that they’re resealable now so you can rest assured that your flax stays as fresh as possible.
Just like my pumpkin muffins, I also made this recipe oil-free by using tahini, or sesame seed paste. If you don’t have that on hand, cashew butter will also work or you can opt to use melted coconut oil.
I also used fresh blueberries because I was able to find them for a decent price. If you aren’t able to get your hands on any, you can also use frozen blueberries. I recommend adding another tablespoon of flour if you do so because they tend to produce a little more moisture in the muffins as they defrost.
Vegan and Gluten-free Blueberry Lemon Muffins
Yield: 10 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 tablespoon Bob’s Red Mill Organic Flaxseed Meal + 3 tablespoons water
- 1/2 cup almond milk (or preferred dairy-free milk)
- 1 tablespoon lemon juice
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons tahini (or cashew butter or melted coconut oil)
- 2 tablespoons lemon zest (about 2 lemons worth)
- 2 cups oat flour*
- 1/2 cup almond flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries**
Directions:
Preheat the oven to 350°F then lightly grease a muffin tin for 10 muffins.
In a small bowl, whisk 1 tablespoon ground flax with 3 tablespoons water. Set aside to thicken.
In a measuring cup, combine the almond milk and lemon juice then stir together. In the same cup (or transfer to a small bowl if measuring cup is too small), add the applesauce, maple syrup, vanilla, tahini and lemon zest. Whisk until smooth. There shouldn’t be any large chunks of tahini left.
In a large bowl, whisk together oat flour, almond flour, baking soda, and salt. Pour the flax mixture into the bowl, as well as the liquids in the measuring cup. Add 1/2 of the blueberries and fold together until combined.
Fill each muffin tin 3/4 of the way full then garnish the tops with remaining blueberries. Bake in the oven for 20-25 minutes (mine took 25 minutes), or until light golden brown and cooked through. Allow to cool for at least 10 minutes. Serve and enjoy!
Leftovers can be stored in an airtight container for up to 3 days.
*Be sure to use certified gluten-free oat flour for allergies. You can also make your own oat flour by grinding rolled oats in a food processor or blender until a flour forms.
**You can substitute frozen blueberries for fresh. If you do so, add one tablespoon oat flour to the dry ingredients. You may also want to rinse the blueberries first to wash off the juices so that they don’t turn your muffins blue.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
I started eating blueberries in February because they’re my favorite berry and I couldn’t hold off any longer — they’re in my fridge all the time now! They’re also my favorite berry for muffins and they pair so well with lemon. These muffins look perfect and I can’t wait to try a batch!
I’m on a huge blueberry kick right now! I’ve eaten them twice already today and I don’t think the package will make it through the week. These look so good!
I’ve just made these and have officially entered the danger zone. Oh mo dhia they are soooo good!!! I did have to bake them for 10/15 mins longer than instructed but I think it’s because my muffin tray is for larger muffins. So perfect though, and a great snack!!
I’m so pleased to hear that you like them, Zita! Thank you for the feedback!
Lemon and blueberry is totally crave worthy. These are such pretty little muffins, Sarah! It’ll be months before local blues are in… but I do have a big bag of frozen from last summer! Hooray! From the flax to the oat flour, these would be gone in a flash around here! No doubt, oat flour is such a fabulous whole grain to bake with, especially in breakfast applications. I make my own oat flour… it’s so easy! Thank you for this fabulous grab n go breakfast!
My daughter is sensitive to almonds, gluten, eggs, do you know if I could substitute the almond flour for a gluten free flour?
It’s possible that a gluten-free AP flour would work but you may need to add another tbsp or two of fat (tahini/oil) and a little more liquid (like 2 tbsp). It’s hard to say because I haven’t tested it myself but that might be somewhere to start.