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There is something heavenly about warm blueberry and lemon muffins first thing in the morning.  A sweet and juicy blueberry bursting in your mouth is just delicious!  This is a quick and easy one-bowl recipe that bakes in just over 20 minutes.

There is something heavenly about warm blueberry and lemon muffins first thing in the morning.  A sweet and juicy blueberry bursting in your mouth is just delicious!  This is a quick and easy one-bowl recipe that bakes in just over 20 minutes.
The muffins can be made with gluten-free or plain flour.  We really enjoy using almond or cashew butter but it works well with other nut butter too.
We’d recommend using almond extract but if you don’t have any handy use vanilla.
We also checked that the muffins can be made with frozen or fresh blueberries and still gain the same result and they definitely can. But do not defrost the blueberries before you use them.
The blueberry & lemon muffins are best eaten still a little warm.  Just leave them to cool for 5-10 minutes once removed from the oven.

Breakfast muffins

 

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Breakfast muffins

Blueberry & Lemon Muffins ~ gluten-free & vegan

  • Prep Time: 10
  • Cook Time: 23
  • Total Time: 33 minute
  • Yield: 6 1x
  • Category: Baking

Description

Quick and easy blueberry and lemon muffins.


Scale

Ingredients

  • 150ml plant-based milk
  • 1 tablespoon apple cider vinegar
  • 50g almond butter (or cashew butter)
  • 55g golden caster sugar
  • 120g gluten-free flour or plain flour
  • 40g ground almonds
  • Zest of ½ lemon
  • ½ teaspoon almond extract (or 1 tsp. vanilla extract)
  • ¼ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • Small pinch of salt
  • 100g blueberries

Instructions

  1. Preheat the oven to 170°C fan and line a muffin tray with 6 muffin cases.
  2. In a small bowl measure out the plant-based milk and stir in the apple cider vinegar and set to one side for 5 minutes.
  3. In a mixing bowl add the almond butter and sugar and stir together. Then add all the remaining ingredients, except for the blueberries, and stir together. Pour in the plant-based milk and apple cider vinegar and stir through.
  4. Finally, add the blueberries and carefully stir through.
  5. Spoon the mix evenly between the muffin cases and bake in the oven on the middle shelf for 23 to 25 minutes until lightly golden on top.
  6. Remove the muffins from the oven and place on a cooling rack for 5 minutes before removing from the muffin tray. Then leave the muffins to cool completely.

Notes

Store in an airtight container and eat within 2-3 days.

 

If you have enjoyed this recipe you will love these delicious cakes (all gluten-free and vegan).

Banana Bread ~ vegan & gluten-free

Banana bread gluten free and vegan

 

Vegan Chocolate Muffins

chocolate muffin hearts

 

Lemon Drizzle Cake

Lemons

 

 

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  1. Reply

    Jennifer Ann

    May 28, 2020

    Hi!~ I would love to see some alternatives & variations with these wonderful recipes, please! Thank you!

    Kindly~ Jennifer

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