By makingthymeforhealth.com
Vegan and Gluten-free Blueberry Lemon Muffins
Instructions
Prep:15minCook:25min
I started eating blueberries in February because they’re my favorite berry and I couldn’t hold off any longer — they’re in my fridge all the time now! They’re also my favorite berry for muffins and they pair so well with lemon. These muffins look perfect and I can’t wait to try a batch!
Updated at: Thu, 13 Nov 2025 05:31:39 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories194.6 kcal (10%)
Total Fat6.4 g (9%)
Carbs30.3 g (12%)
Sugars13.5 g (15%)
Protein4.9 g (10%)
Sodium188.4 mg (9%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 tablespoonflaxseed meal
organic
3 tablespoonswater
½ cupalmond milk
or preferred dairy-free milk
1 tablespoonlemon juice
½ cupunsweetened applesauce
½ cuppure maple syrup
2 teaspoonsvanilla extract
2 tablespoonstahini
or cashew butter or melted coconut oil
2 tablespoonslemon zest
about 2 lemons worth
2 cupsoat flour
½ cupalmond flour
1 ½ teaspoonsbaking powder
½ teaspoonbaking soda
¼ teaspoonsalt
1 cupfresh blueberries
Instructions
View on makingthymeforhealth.com
↑Support creators by visiting their site 😊
Notes
3 liked
0 disliked
Delicious
Go-to
