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I was really excited to find my favourite gluten-free flour on sale recently for a great price, and kind of went overboard in stocking up (I think I bought 7 bags, ahem). So you can expect a few gluten-free recipes in the coming weeks, like this amazing recipe for lemon blueberry muffins which I made last week on a whim.

Gluten-free, vegan and nut-free, these lemon blueberry muffins rose amazingly and turned out moist, fluffy and full of flavour. I’m kind of in love with them, and my husband couldn’t even tell that they were gluten-free!

These muffins are really easy to make and are the perfect way to take advantage of blueberry season. You could also easily sub in a different berry, or use frozen if it is the off season – just don’t let them defrost too much before you add them to the batter or you will end up with colour bleed.

So how do you make these lemon blueberry muffins?

Preheat the oven to 180 C a couple of minutes before you start your prep work to give it ample time to reach temperature. Start with the dry ingredients and combine your gluten-free flour, salt and baking soda in a bowl. Grate the lemon zest and add it to the dry ingredients.

For a low sodium alternative, sub the baking soda for Ener-G gluten-free, sodium free baking soda substitute (you’ll want to sub twice the amount (2 Tbsp instead of 1)).

In a second, larger bowl combine the sugar, oil, vinegar, mashed banana (I prefer to use extremely over-ripe bananas;be sure to mash it really well), the lemon extract and the apple sauce. Stir until fully blended.

Next, add the dry ingredients to the wet bowl. Use a spatula to ‘fold’ the ingredients into the wet mixture. Be careful to get any dry flour that may have fallen to the bottom of the bowl. At the same time, don’t over-mix the batter (particularly if you are using gluten-free flour) as the batter will become thick and hard to work with.

Lastly, add the blueberries and fold them into the batter, again stirring just enough to combine everything.

If the batter gets too stiff, you can add 1-2 tbsp of extra applesauce or milk to increase the moisture, but this means more stirring so only do this if it is really needed.

If you are making this recipe with regular wheat flour, just substitute the flour 1:1 and follow the remaining steps of the recipe, adjusting the final moisture of the recipe at the end if it is too thick.

Spoon the batter into lined muffin cups (you can fill them pretty close to fully if using gluten-free flour; for regular wheat flour fill to the 3/4 mark), and bake the muffins for about 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

You’ll want to let the muffins fully cool before eating them to really get the full impact of the flavours and to achieve the perfect texture. If you bite into the muffin while still hot, the texture will feel a bit denser than usual, but this totally changes as they cool and they achieve a perfectly fluffy consistency.

These gluten-free vegan lemon blueberry muffins are a lovely change from your usual muffin flavours and a perfect pairing for a cup of tea. My favourite? Harney & Sons Paris Tea, which has an absolutely amazing smell and always puts me in a good mood.

Here’s the recipe so you can get started on your own batch!



5.0 from 1 reviews Lemon Blueberry Muffins | Gluten-Free, Vegan & Nut-Free Print Prep time 5 mins Cook time 14 mins Total time 19 mins Author: Accidentally Crunchy Recipe type: Breakfast Allergy Rating: Muffin Recipe Serves: 12 muffins Ingredients 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 Instructions Preheat the oven to 180 C and line a muffin tray with paper liners. Mix the flour, baking soda, salt and lemon zest together in a small bowl. 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. 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. If you find the mixture difficult to stir, add an additional tbsp of milk or applesauce. Lastly, add the blueberries to the bowl and fold the batter over itself a few times until the berries are distributed throughout. 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. Bake in the oven for 14 minutes, or until an inserted toothpick comes out clean. 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 3.5.3226

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Don’t forget to check out our other easy vegan muffin recipes, all of which can be made gluten-free.

This recipe has been included in Meatless Monday