AuthorLeah St John, CHN
RatingDifficultyIntermediate

These zesty blueberry filled vegan gluten-free muffins are a tasty treat. They are perfect for sharing with family and friends… or not!

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup Bob's Red Mill Gluten Free All-Purpose Flour
 1 cup gluten-free oat flour
 1 cup blueberries, fresh or frozen
 ½ cup unsweetened plain oat milk
 ½ cup unsweetened apple sauce
  cup coconut sugar
 ¼ cup water
 2 tbsp ground chia seeds
 2 tsp apple cider vinegar
 2 tsp baking powder
 1 tsp baking soda
 1 lemon, juiced
 1 lemon, zested
 ¼ tsp Simply Organic Lemon Flavor

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flours, coconut sugar, ground chia, baking powder, and baking soda in a mixing bowl.

3

In a separate bowl, add the blueberries, milk, apple sauce, water, vinegar, lemon zest, and lemon juice. Give the mixture a quick stir to combine.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-23 minutes, or until golden and a skewer can be inserted, and comes out clean.

7

After removing from oven, let the muffins sit for 5 minutes. Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

Notes
8

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

Ingredients

 1 cup Bob's Red Mill Gluten Free All-Purpose Flour
 1 cup gluten-free oat flour
 1 cup blueberries, fresh or frozen
 ½ cup unsweetened plain oat milk
 ½ cup unsweetened apple sauce
  cup coconut sugar
 ¼ cup water
 2 tbsp ground chia seeds
 2 tsp apple cider vinegar
 2 tsp baking powder
 1 tsp baking soda
 1 lemon, juiced
 1 lemon, zested
 ¼ tsp Simply Organic Lemon Flavor

Directions

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flours, coconut sugar, ground chia, baking powder, and baking soda in a mixing bowl.

3

In a separate bowl, add the blueberries, milk, apple sauce, water, vinegar, lemon zest, and lemon juice. Give the mixture a quick stir to combine.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-23 minutes, or until golden and a skewer can be inserted, and comes out clean.

7

After removing from oven, let the muffins sit for 5 minutes. Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

Notes
8

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

Gluten-Free Blueberry Lemon Muffins