Go Back
Gluten-free Lemon Blueberry Muffins
Print
Gluten-free Lemon Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Breakfast, Snack
Cuisine: Dairy-free, Gluten-free, Vegan
Servings: 12 muffins
Author: anaankeny.com
Ingredients
  • 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
Instructions

  1. Pre-heat oven to 350 degrees. Spray a muffin tin with cooking spray or line with muffin holders.

  2. In a medium mixing bowl combine the applesauce, avocado oil, dairy-free milk, fresh lemon zest and juice, and cane sugar.

  3. Add the cassava flour, gluten-free flour blend, baking soda, and baking powder. Stir together.

  4. Fold in the blueberries.

  5. Evenly fill all 12 muffin cavities with batter. Bake the muffins for 25 minutes or until light golden brown.

  6. Remove the muffin tin from the oven and let the muffins cool in the tin. Once cool, remove and serve.

Recipe Notes

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.