Vegan gluten-free blueberry muffins are simple to make, tasteful, and a great choice for breakfast and snacks. These are gluten-free, sugar-free, oil-free, and thus super healthy. Made with fresh blueberries and lemon juice, you get the right balance of sweetness. These muffins are sweet without being too overpowering.
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Vegan gluten-free blueberry muffins
I have always loved muffins. Not because they are oversized compared to cupcakes, but because they always satisfy my greed for the sweet and fluffy stuff. Of all the different muffin recipes, I really enjoy making and eating these blueberry and lemon muffins. That’s because these are very healthy and are gluten-free as well. When you need something different, this recipe will be your absolute favorite. It gives you fluffy, moist, and tasteful muffins that you can enjoy any time of the day! Plus, they are easy to store, and you can customize them according to your liking.
So, let’s get into this amazingly delicious and simple recipe!
Blueberries are a famous fruit across North America and they are commercially grown in America and Europe. These juicy fruits are low in calories, can regulate blood sugar levels, and helps heart and brain health.
It is often known as a superfood that is an excellent source of minerals, vitamins, beneficial health compounds, and antioxidants. Blueberries are full of vitamin C, vitamin K, protein, sugar, fiber, iron, carbohydrates, sodium, manganese, calories, and fat. Blueberries have plant nutrients like anthocyanin. That gives blueberries blue colors and many other health benefits.
More blueberry benefits:
- Blueberries can help your brain to maintain memory and prevent cognitive decline. In addition, a study showed that people who regularly drink blueberry juice could improve the performance of brain function and decrease the symptoms of depression.
- Blueberries have antioxidant and anti-inflammatory activities that can boost immunity, wound healing, and gives anti-aging properties.
- Blueberries have anthocyanin that can benefit our heart’s blood flow and counter the buildup of plaque.
- They can also help to prevent building cholesterol in the heart and helps our body to stabilize blood sugar levels.
- It can maintain the strength and elasticity of bones and joints. It can also improve calcium deficiency.
- Blueberries have collagen that supports skin and helps prevent skin damage done by pollution, sun, and smoke. In addition, it can smooth wrinkles and enhance skin structure.
- It can prevent the growth of cancer cells and decreases inflammation in our body.
- Blueberries help our body prevent constipation and maintain our body’s digestive tract to keep us full and reduce weight. Read More.
Vegan gluten-free blueberry muffin recipe:
Here is everything you will need for these delicious muffins:
- Almond meal: Almond meal is a gluten-free flour made from ground almonds. It has a slightly sweet flavor and is a perfectly healthy choice for those who are looking for a gluten-free option.
- Rolled oats: Rolled oats, also known as old-fashioned oats, are rich in fibre and very healthy. When buying rolled oats, don’t forget to double-check gluten-free certification. This is because sometimes oats get contaminated with gluten due to their processing.
- Oat flour: Oat flour is made from rolled oats and is gluten-free. You can easily get it from the grocery store. Or you can make it at home as well by grinding oats into a fine powder.
- Baking powder: This a perfectly magical ingredient that makes your muffins airy and helps them rise to perfection.
- Sea salt: A little sea salt will balance out the flavors.
- Banana: banana is often an essential ingredient in any vegan or gluten-free baked good recipe. That’s because banana gives body to the baked good. Moreover, it also acts as a binding agent and brings all the ingredients together.
- Blueberries: This is another essential ingredient for these gluten-free, vegan blueberry muffins. I love fresh produce, but you can choose frozen blueberries as well. If you are using frozen blueberries, thaw them first. Get rid of the excess water, or the muffin batter will turn runny and won’t bake properly.
- Maple syrup: Maple syrup is a vegan ingredient that offers sweetness and caramel-like flavor. It is just the right ingredient for these muffins.
- Flax seeds: Most people know flaxseeds for their immense health benefits. However, they offer a different purpose in this recipe. Flax seeds act as a binding agent in this recipe. When you mix it with water, they form a gel-like consistency. This mixture is also known as the flax egg. It is a perfect vegan substitute for an egg and aids in the perfect texture of the muffins when baked. The muffins turn out to be airy, moist, and fluffy.
- Water: You will need water for the flax seeds.
- Lemon juice: Adding lemon juice to this muffin mixture will balance out the sweetness of banana and maple syrup. Moreover, it will leave a refreshing and citrusy flavor.
- Lemon zest: Lemon zest adds more of a citrusy kick to these muffins.
- Vanilla extract: Adding vanilla extract to any muffin leaves such a pleasant flavor.
How to make gluten free blueberry muffins?
Here is how you can make Vegan Gluten-Free Blueberry Muffins effortlessly:
- First of all, prepare the flax egg. For that, you have to mix ground flax seeds with water. Give it a quick stir and let the mixture sit for about 5 minutes until it gets a gel-like consistency.
- As the flax egg is resting, add oat flour, rolled oats, almond meal, salt, and baking powder in a large bowl. Mix well.
- Once the flax egg is ready, add maple syrup, lemon zest, lemon juice, mashed ripe banana, and vanilla extract. Mix well so that everything is well combined.
- Add the wet mixture into the dry mixture and mix well using a whisker or a spatula until everything is well combined.
- Next, add fresh blueberries and gently fold them into the mixture.
- Prepare the muffin pan by lining each hollow with a muffin liner. Fill each muffin liner 3/4th with the mixture. Don’t fill the muffin liners all the way to the top. The mixture will expand upon baking, so you need to leave some space for them to rise up.
- Place the muffin pan in a preheated oven for about 25 minutes or until the muffins are cooked through. You can check the doneness of these muffins by inserting a toothpick in them. If it comes out clean, it means the muffins are ready. If it doesn’t, give them five more minutes in the oven.
- Once done, take the muffin pan out of the oven and let it rest until the muffins reach room temperature. Serve!
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- Energy: 93 kcal / 389 kJ
- Fat: 2 g
- Protein: 2 g
- Carbs: 17 g
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 40 min
- For: 12 muffins
- Preheat oven to 350℉. Prepare a muffin tin with 12 muffin liners and set aside.
- In a medium bowl, add ground flaxseeds and water. Give it a quick stir and let it sit for about 5 minutes until it gets a gel-like consistency.
- Meanwhile, in a large bowl, add oat flour, rolled oats, almond meal, salt, and baking powder. Mix well.
- To the flaxseed and water mixture, add maple syrup, lemon zest, lemon juice, mashed ripe banana, and vanilla extract. Mix well so that everything is combined.
- Add the wet mixture into the dry mixture and mix well until everything is well combined. Next, add fresh blueberries and gently fold them into the mixture.
- Fill each muffin liner ¾ of the way with the mixture. Place the muffin pan in the preheated oven for about 25 minutes, or until the muffins are cooked through.
- Once done, take the muffin pan out of the oven and let it rest until the muffins reach room temperature.