Incredibly Vegan and Gluten-Free Lemon Poppyseed Blueberry Muffins
Servings 8 servings
Calories 300kcal
Ingredients
- 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)
Instructions
- 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!