Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins

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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.

taste and texture:

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.

how to make them:

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!

gluten-free goodness:

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.

options for customization:

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!

wholesome ingredients:

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 :).

storage options:

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

Raspberry Brownie Date Bites

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?!

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Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins

Recipe by MaryCourse: Breakfast, Muffins


Prep time


Cooking time




  • 1 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)


  • preheat your oven to 350°F (175°C). line a muffin tin with paper liners or grease it lightly.

  • in a large mixing bowl, whisk together the gluten-free flour, almond flour, lakanto sugar substitute, poppy seeds, baking powder, baking soda, and salt until well combined.

  • in another bowl, mix together the dairy-free yogurt, olive oil, lemon juice, lemon zest, vanilla extract, prepared egg replacer, and vinegar until smooth and well combined.

  • pour the wet ingredients into the dry ingredients and stir until just combined. be careful not to overmix.

  • gently fold in the blueberries, being careful not to crush them.

  • spoon the batter evenly into the muffin tin, filling each cup.

  • bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before adding a glaze. enjoy your light and fluffy lemon poppyseed blueberry muffins!

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2 Responses

  1. 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?

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

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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