Blueberry Lemon Muffins

We love blueberry muffins in this house. But once I began encouraging our family to eat more gluten-free, I had a heck of a time adapting my old tried-and-true blueberry muffin recipe to a gluten-free version that wasn’t dry and disappointing. I just couldn’t give up though. Finally after a ton of trial and error, these Blueberry Lemon Muffins were born!

They are absolutely bursting with blueberries. And the lemon flavor adds a brightness to them that is such a great way to start the morning. Even for a non morning person like me. They are gluten-free, oil-free, dairy-free and vegan. I recommend baking a double batch because, at least in our house, they go quick!

This recipe calls for aquafaba, which is a fancy name for the liquid from a can of beans. It’s my favorite vegan egg replacer. Technically any can of beans contains aquafaba, but for baking purposes, the liquid from garbanzo beans (aka chickpeas) is recommended because of its light color and lack of noticeable flavor. Three tablespoons of aquafaba is equivalent to one egg, so you’ll want to use 6 tablespoons here. It works best when you whip the aquafaba for a minute or so with a whisk before adding them to the mix. If you’re curious about all the other amazing uses for aquafaba, you can read more here.

This recipe also calls for oat flour. If you don’t happen to have oat flour but you do have rolled oats on hand, just throw some oats into a bullet or other high speed blender and voila! Instant oat flour.

Give them a try and let me know how you like these Blueberry Lemon Muffins!

Blueberry Lemon Muffins

Category: Breakfast, Recipes


Blueberry Lemon Muffins


  • 1 c oat flour
  • ¾ c almond or brown rice flour
  • ¼ c flax meal
  • ¼ c tapioca or quinoa flour
  • ¼ t salt
  • 1 t baking soda
  • 1 t baking powder
  • ½ c coconut palm sugar
  • ¼ c peanut butter
  • 6 T aquafaba, whipped (or 2 eggs or flax eggs)
  • 2 bananas
  • 1 t vanilla
  • 2 T plant milk
  • Zest and juice of 1 lemon, at least 2 T
  • ¾ c blueberries, frozen or fresh


  1. Preheat the oven to 350* and line a muffin tin with 12 cupcake liners.
  2. Combine the dry ingredients in a large mixing bowl or stand mixer.
  3. Whip the aquafaba in a separate mixing bowl until foamy.
  4. Add aquafaba (or eggs or flax eggs, if substituting) to the large mixing bowl. Add all remaining ingredients except blueberries. Stir thoroughly to combine.
  5. Gently fold in blueberries and stir gently until well combined.
  6. Fill the lined muffin tin and bake for 20-25 minutes.