Lemon Blueberry Muffins {GF-Vegan}
There’s just something so uplifting about enjoying a delicious lemon blueberry muffin on a bright sunny morning. These Paleo and Vegan Lemon blueberry Muffins are a great way to start your morning! The texture is so dense and perfectly moist. They are topped with a drizzle of coconut butter icing which I definitely recommend not leaving out! You can enjoy them along side a balanced breakfast or as an afternoon snack with some tea.
What you will need
GF Baking Flour – I like to use the brand Bob’s Red Mill.
Coconut Flour – Adding coconut flour in this recipe helps absorb the liquid from the lemon juice and blueberries so the muffins wont be too soggy. This flour is also a great source of dietary fiber!
Maple Syrup – I prefer to use maple syrup over coconut sugar to get a nice light color. You can use honey as well if you aren’t vegan.
Lemon Juice – Fresh squeezed lemon juice is the best!
Lemon Zest – The peel of the lemon is where most of the flavor is! Adding the zest really gives the muffins a strong lemon flavor.
Blueberries – I use fresh organic blueberries which work well. I haven’t tried frozen blueberries because they get more soggy.
Vanilla Extract – This adds a nice sweet note of flavor to the lemon blueberry muffins.
Avocado Oil – You can also use melted coconut oil or olive oil.
Baking Soda – This makes the muffins rise.
Baking Powder – This gives the muffins a more fluffy texture when baked.
Nut Milk – I like to use almond or coconut milk.
Flax Eggs or Egg Substitute – I like to use the egg replacer by Bob’s Red Mill but you can use flax eggs or another egg alternative.
Coconut Butter – This is an excellent healthy icing alternative that is naturally sweet and very low in sugar. It is a great source of brain boosting healthy fats!
How to make the lemon blueberry muffins
First, In a bowl, whisk together the gluten free baking flour, coconut flour, baking soda, and baking powder. In a separate bowl, mix together the lemon juice, nut milk, avocado oil, maple syrup, vanilla extract, lemon zest, and flax eggs.
Then, combine the wet and dry ingredients(don’t over mix) then carefully fold in the blueberries. Scoop about 1/4 cup muffin batter into each muffin cup.
Top the muffins with a few more blueberries and then bake for about 22-25 minutes. Once the muffins are done baking, set aside to cool.
Lastly, melt your coconut butter in a small sauce pan on the stove over low heat. Drizzle the coconut butter over each muffin. Enjoy!
Other recipes you will enjoy
Blueberry Lavender Yogurt Cups
Lemon Blueberry Muffins {GF-Vegan}
Equipment
- 1 muffin pan
- 12 Muffin cups
Ingredients
- 2 cups Gf baking flour
- 3 tbsp coconut flour
- 1/2 cup maple syrup
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 3/4 cup nut milk
- 1/2 tsp baking soda
- 1 cup fresh blueberries(plus a few more for topping)
- 1/3 cup melted coconut butter
- 2 flax eggs( 2 tbsp ground flax plus 4 tbsp water)
- 2 tbsp avocado oil
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, whisk together the gluten free baking flour, coconut flour, baking soda, and baking powder.
- In a separate bowl, mix together the lemon juice, nut milk, maple syrup, avocado oil, vanilla extract, lemon zest, and flax eggs.
- combine the wet and dry ingredients(don't over mix) then carefully fold in the blueberries. Scoop about 1/4 cup muffin batter into each muffin cup.
- Top the muffins with a few more blueberries and then bake for about 22-25 minutes. Once the muffins are done baking, set aside to cool.
- Melt your coconut butter in a small sauce pan on the stove over low heat. Drizzle the coconut butter over each muffin. Enjoy!
Notes
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