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V/GF Blueberry Muffins

These long awaited muffins are the perfect combination of lemon zest and blueberries. The perfect partner to your latte.


  • 2 cups Unbleached All Purpose Flour (I used Bobs GF Flour) **

  • 1 and 1/2 teaspoons Baking Soda

  • 1/2 teaspoon Pink Himalayan Salt

  • 2 Lemons For Lemon Zest

  • 3/4 cup of Coconut Sugar

  • 3 tablespoons of Maple Syrup

  • 1 cup of Almond or Coconut Milk

  • 1/3 cup Coconut oil

  • 1 tablespoon Apple Cider Vinegar

  • 1 and 1/2 cups of Frozen Blueberries


  • Preheat the oven to 375F

  • Lightly grease muffin tins with a bit of coconut oil

  • In a medium bowl, combine the flour, baking soda, salt and lemon zest.

  • In a large bowl, combine the coconut sugar, almond or coconut milk, melted coconut oil, and apple cider vinegar. Mix well.

  • Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.

  • Gently fold in the berries using a spatula.

  • Fill the muffin tins about 2/3rds the way full.

  • Bake until a wooden toothpick is inserted into the center and comes out clean, about 20 minutes.

  • Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack. ENJOY!! xx

***a few times I used a blend of both Bobs GF flour and Jovial GF flour**

#Muffins #Blueberry #Veganbaking

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