Gluten-free Lemon Blueberry Muffins
Light and refreshing, Gluten-free Lemon Blueberry Muffins are a great gluten-free and vegan breakfast muffin. Zesty lemon and fresh blueberry make for a great springtime breakfast muffin.
The best breakfasts are served with fresh muffins. Lemon Blueberry muffins are going to add a great zesty and fresh flavor to your morning breakfast. These gluten-free and vegan muffins are amazing ith their texture and non-sticky insides! Have you run into the problem of gluten-free and vegan muffins having a sticky-like inside? Kind of ruins a good muffins, huh? My lemon blueberry muffins are not like that at all! Even though they’re egg-free they have a springy-light texture to the muffin. You’re going to love it!
WHAT YOU’LL NEED:
HOW TO MAKE THEM:
In a medium mixing bowl combine the applesauce, avocado oil, dairy-free milk, fresh lemon zest and juice, and cane sugar. Next, add the dry ingredients, the cassava flour, gluten-free flour, baking soda, and baking powder. Stir together. Lastly, fold the fresh blueberries into the batter.
Spray a muffin tin with cooking spray or line with muffin tins. Evenly fill all 12 muffin tins with batter. Then bake the muffins for 25 minutes or until light golden brown.
Remove the muffin tin from the oven and let the muffins cool in the tin. Once cool, remove from the tin and serve!
HOW TO PREP THEM:
Prepping these lemon blueberry muffins is very simple. Make the muffins as the directions say, then once they’re cool place the muffins in an airtight container. Store the muffins in the pantry for up to 5 days. If you’ll be bringing these muffins to work or making them for grab-n-go snacks, pack them in reusable bags so they’re ready to “grab-n-go”!
FREEZER-FRIENDLY:
Did you know these muffins are also freezer-friendly? I love freezing muffins to have on hand at almost all times! Cool the muffins completely and then place in a freezer-friendly container/baggie and freeze for up to 3 months. When you’re ready to eat them, pull them from the freezer and let them thaw on the counter.
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1/2 cup dairy-free milk of choice
- 1 lemon, zest & juice
- 3/4 cup cane sugar
- 1 cup cassava flour
- 1 cup gluten-free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup frozen or fresh blueberries
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Pre-heat oven to 350 degrees. Spray a muffin tin with cooking spray or line with muffin holders.
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In a medium mixing bowl combine the applesauce, avocado oil, dairy-free milk, fresh lemon zest and juice, and cane sugar.
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Add the cassava flour, gluten-free flour blend, baking soda, and baking powder. Stir together.
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Fold in the blueberries.
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Evenly fill all 12 muffin cavities with batter. Bake the muffins for 25 minutes or until light golden brown.
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Remove the muffin tin from the oven and let the muffins cool in the tin. Once cool, remove and serve.
Store muffins in an airtight container in the pantry for up 5 days.
For freezing, place cooled muffins in a freezer-friendly container/bag and freeze for up 3 months.
