Vegan and Gluten free Blueberry Lemon Cupcakes

These are moist, delicious blueberry lemon muffins made with simple ingredients and refreshing blueberries. These muffins are gluten-free, dairy-free, simple to make, and perfect any time of the year. 
When blueberries first show up at the market, they are so fresh and refreshing, and baking with them almost feels like cheating ....they are perfect as mother nature made them, but then you make these muffins, and they are even better in the muffins.

These muffins are moist & rich, healthier than most blueberry muffins absolutely delicious, evident that none are left for the next day. Easy to make with simple ingredients and perfect for breakfast, dessert, or afternoon tea or coffee !!
When baking gluten-free and/or vegan bakes, it can require a bit of guesswork and keeping fingers crossed. Luckily, I’ve done the recipe testing work in the kitchen, so you can have delicious dairy-free blueberry muffins every single time! Applesauce is the key to these moist muffins. I have made them with and without, and trust me, it makes a world of difference.

This recipe is excellent for getting the family in the kitchen.... who doesn’t love licking the batter in the end and the baking smell of cupcakes and muffins!!! 



Dry ingredients:
2 cups oat flour gluten-free 
1/3 cup tapioca starch or flour
1 1/2 tsp baking soda 
1/4 tsp salt

Wet ingredients:
1 cup plant-based yogurt (unsweetened ) 
1/2 cup maple syrup or 3/4  cup sugar in the raw 
1/3 cup olive oil 
1 tbsp lemon juice or lime juice
1 tsp vanilla extract
1 1/2 cups (150 g) blueberries fresh 

 1/3 cup applesauce 



 1. Heat oven to 350 °F

 2. Line a muffin tin with paper liners or spray each cup with a nonstick spray.

 3. Combine all the dry ingredients in a large bowl, whisking well.

 4. Add the vegan yogurt, applesauce, syrup, vanilla, and lemon juice to a small bowl and whisk until smooth  

 5. Add the wet ingredient to the dry and stir well with either a spatula or whisk. Be careful not to overmix the batter.

 6 . Then add in the blueberries last, carefully folding them into the batter. If using frozen blueberries, make sure to thaw them and get rid of any excess water.

 7. Divide the batter between the muffin wells in the pan. I had enough batter for 24 mini muffins.

8.  Bake for about 14-15 minutes if mini muffins and  20 min if regular size or until you notice cracking on the top of the muffins. Do not over bake as they tend to get dry   

9.  Use the toothpick test to check if they are cooked through. Do this by inserting a toothpick into the center of a muffin. It should come out clean. Let it cool for 5  minutes, and then remove muffins from the pan. If necessary, loosen muffins gently with a thin spatula.

10. Allow the muffins to cool on a wire rack, and Enjoy!!


Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “yes, hope it helpsMar 25, 01:27
  • Rayo on Aloo Paratha – Gluten free: “It tapioca flour referring to tapioca starch ? I’m excited to try these!Nov 12, 21:25
  • Neha's Vegan Kitchen on Vegan Kadhi: “Hello there! I include lemon when the vegan curd isn’t tangy enough—adding it to the blender when mixing works best.…Nov 9, 01:43