Lemon Blueberry Muffins | Gluten-Free, Vegan & Nut-Free
Recipe type: Breakfast
Allergy Rating: Muffin Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2 cups Gluten-Free (or regular) All Purpose Flour
  • 1.5 tsp baking soda
  • ¼ tsp salt
  • The zest of 1 lemon (fresh)
  • ½ cup cane sugar
  • 1 cup soy milk (or the milk of your choice)
  • ¼ cup grapeseed oil
  • ½ tsp lemon extract
  • 1 tbsp apple cider vinegar
  • 1 cup blueberries (fresh, or fresh out of the freezer)
  • 1 over-ripe banana, well mashed
  • ¼ cup unsweetened applesauce
  1. Preheat the oven to 180 C and line a muffin tray with paper liners.
  2. Mix the flour, baking soda, salt and lemon zest together in a small bowl.
  3. In a larger bowl combine the sugar, milk, oil, lemon extract, apple cider vinegar, mashed banana and apple sauce. Stir until uniformly combined, but be careful not to over-stir if you are using gluten-free flour.
  4. Fold the dry ingredients into the wet ingredients until well combined, being careful not to miss any flour hiding at the bottom of the bowl. Again, only stir as much as is necessary.
  5. If you find the mixture difficult to stir, add an additional tbsp of milk or applesauce.
  6. Lastly, add the blueberries to the bowl and fold the batter over itself a few times until the berries are distributed throughout.
  7. Spoon the batter into the muffin cups. You can fill a standard (#4) muffin cup nearly to the top without worrying about it spilling over while baking.
  8. Bake in the oven for 14 minutes, or until an inserted toothpick comes out clean.
  9. On removing from the oven, let the muffins cool in the pan for 10 minutes before removing and letting cool fully on a cooling rack
Nutrition Information
Serving size: 1 mufin Calories: 211 Fat: 5.2g Carbohydrates: 39.88g Sugar: 18g Sodium: 537 mg Fiber: 1.7g Protein: 2.02g
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/lemon-blueberry-muffins