are you craving a baked treat that’s both vegan AND gluten-free?
look no further than these Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins!
bursting with fresh flavors and made with wholesome ingredients, these muffins are sure to become a favorite in your kitchen.
imagine biting into a moist, fluffy muffin with a subtle tang of lemon, the satisfying crunch of poppy seeds, and bursts of juicy blueberries in every bite.
these muffins strike the perfect balance between sweet and tart, being mildly sweet to cater to various preferences.
if you prefer a sweeter indulgence, simply drizzle maple syrup or another sweetener of choice on top before taking a bite.
this customizable touch allows you to tailor the sweetness level to your liking, making each muffin a personalized treat.
making these muffins is a breeze!
simply combine gluten-free 1:1 baking flour, almond flour, lakanto sugar substitute, poppy seeds, baking powder, baking soda, and salt in a bowl.
in another bowl, mix dairy-free yogurt, olive oil, lemon juice, lemon zest, vanilla extract, prepared egg replacer, and vinegar.
combine the wet and dry ingredients, fold in fresh blueberries, and bake until golden brown and cooked through. it’s that easy!
these muffins are entirely gluten-free thanks to the use of gluten-free 1:1 baking flour and almond flour. this means you can indulge without worrying about any gluten-related sensitivities or allergies.
while blueberries add a burst of flavor and antioxidants to these muffins, feel free to get creative with your choice of berries.
raspberries, strawberries, or blackberries would all be delicious substitutes or additions!
made with wholesome ingredients like almond flour, olive oil, and dairy-free yogurt, these muffins are a healthier alternative to traditional baked goods.
lakanto sugar substitute adds sweetness without the guilt, making these muffins perfect for anyone watching their sugar intake but feel free to use regular cane sugar :).
if you can resist eating them all in one sitting, these muffins can be stored in an airtight container at room temperature for up to three days.
for longer storage, freeze them individually and thaw as needed for a quick and tasty snack on the go.
in conclusion, these gluten-free lemon poppyseed blueberry muffins are a delicious, wholesome treat that’s sure to satisfy your cravings.
whether you enjoy them for breakfast, as a snack, or as a dessert, you’ll love the fresh flavors and fluffy texture of these muffins.
give them a try today and treat yourself to a taste of gluten-free goodness!
if you love Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins, then try these other recipes from upbeetandkaleingitblog
Lightened Up Vegan Blueberry Coffee Cake
Delicious and Easy Vegan Cinnamon Bagels
The Best Vegan Blueberry Bread
No Bake Yogurt Protein Cookies
Healthy Banana Date Chocolate Bites
Cookie Dough Protein Peanut Butter Cups
Healthy Vegan Lemon Raspberry Muffin Cookies
Vegan Chocolate Chip Cookies Stuffed with Caramel
No Bake Peanut Butter and Chocolate Chip Protein Cookies
Vegan Strawberry Cheesecake Ice Cream
No Bake Vegan Protein Glazed Donuts
Vegan Chocolate Chip Protein Banana Cake
Super Fudgy Vegan and Gluten Free Sweet Potato Brownies
Vegan No Bake Protein Carrot Cake Bites
Vegan and Gluten Free Blueberry Bakery Donuts
Healthier Vegan Protein Butterfinger Bars
Vegan and Gluten Free Samoa Inspired Brownie Bread
No Bake Peanut Butter and Chocolate Pretzel Cups
are you going to make my Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings10
minutes30
minutes1 ½ cups gluten-free 1:1 baking flour
½ cup almond flour
¾ cup lakanto sugar substitute (adjust to taste)
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dairy-free yogurt (such as coconut or almond yogurt)
⅓ cup olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 tablespoons bob’s red mill egg replacer (mixed with 4 tablespoons water to replace 2 eggs)
1 teaspoon vinegar (white or apple cider vinegar)
1 cup fresh blueberries
optional glaze
1/3 cup lakanto powdered sugar + 1 tbsp (or more) lemon juice)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
If I want to use regular eggs for this recipe do I just use two eggs? And do I still need the olive oil if I use eggs?
hi! i don’t cook or bake with eggs so i am not sure <3