Gluten-Free Lemon Blueberry Muffins
My favorite recipe to bake with my mom, growing up, was lemon blueberry muffins. Sometimes we used box mixes, other times we made them from scratch. To relive that nostalgia, I decided to create a gluten-free version of my favorite muffin. The muffin batter is also vegan, but the granola is not, so omit the granola if you want a vegan muffin!
I used gluten-free baking flour, substituted coconut oil for butter, coconut yogurt for egg, and coconut sugar for white sugar. These are all 1:1 substitutes, except for the egg–use 1/4 cup dairy-free yogurt for each egg called for in a baking recipe.
Sometimes muffins are just better with that oat crumble on top, so I added The Toasted Oat’s blueberry cobbler granola on top. Make sure to sprinkle it on top halfway through baking so that you don’t burn it.
The Toasted Oat is unlike your typical granola–it’s not crunchy, but soft and chewy. It’s gluten-free with no additives or preservatives and is also low sodium and low fat. I love how moist this granola is! And it has the perfect amount of sweetness.
These muffins are more dense than your typical muffin–I know, gluten-free baked goods are known to be more dense, but it’s just as tasty as a regular muffin. The texture is soft and slightly gooey–you don’t have to worry about them being under-cooked since…surprise! There are no raw eggs in this recipe. They’re perfectly sweetened, and my mom loved them. Yay!
Gluten-Free Lemon Blueberry Muffins
Megan | January 13, 2020
- prep time: 10 minutes
- cook time: 25 minutes
- total time: 35 minutes
Servings: 12
Ingredients:
- 1 1/2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 4 tbsp coconut oil, melted
- 1/2 cup unsweetened dairy-free yogurt (I used So Delicious coconut yogurt)
- 1/2 cup almond milk
- 1 lemon, zest and juice
- 1 cup blueberries
- 1/2 cup Toasted Oat Granola (not vegan)
Instructions:
- Preheat oven to 400ºF. Line or grease/butter a muffin tin.
- Whisk together the dry ingredients in a large bowl.
- In a separate, medium bowl, whisk the wet ingredients together.
- Pour the wet ingredients into the dry ingredients bowl. Mix with a spatula until combined. Add blueberries and lemon zest and mix.
- Pour into muffin pan and bake for 25 minutes. Halfway through baking, sprinkle the toasted oat granola on top. Place muffin pan back in oven for the remainder of the time.
Note: the muffin batter is vegan, but the granola is not vegan. Omit the granola for vegan muffins.
Dietary Information
gluten-free, dairy-free, vegan