Gluten-Free Mini Vegan Lemon Blueberry Muffins
Tender mini muffins studded with fresh blueberries and bright lemon zest, made entirely plant-based with oat flour, almond flour, and coconut oil. Warming the wet ingredients prevents the coconut oil from seizing. Bake until a toothpick emerges clean for perfectly moist centers with slightly domed tops.
Ingredients
- 2 ¼ cups oat flour
- ½ cup almond flour, finely ground, blanched
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅝ cup water
- ½ cup non-dairy milkoat milk1:1plant-baseddairy-free
closest flavor match
- 2 tablespoon lemon juice
- 2 tablespoon lemon zest
- 3 tablespoon coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup maple syrup, pure
- ½ teaspoon vanilla extract, pure
- 1 ½ cups blueberries, fresh
Instructions
- 1
Preheat oven to 350°F. Line a mini-muffin pan with liners.
- 2
Sift together oat flour, almond flour, baking soda, baking powder, and salt in a large bowl.
- 3
Heat water and non-dairy milk in 10-second microwave increments until just warm to prevent coconut oil from solidifying.
- 4
Whisk together warmed water, milk, lemon juice, lemon zest, melted coconut oil, coconut sugar, maple syrup, and vanilla in a medium bowl until well incorporated.
- 5
Add wet ingredients to dry ingredients and whisk until just combined with no flour patches remaining.
- 6
Fold in fresh blueberries.
- 7
Pour batter into prepared muffin cups, filling to the top for larger muffins or three-quarters full for smaller ones.
- 8
Bake until a toothpick inserted into a muffin comes out clean, about 13 to 19 minutes.
- 9
Cool muffins in pan on a cooling rack for 30 minutes, then transfer directly to rack for 20 more minutes. Cool completely for about 1 hour before storing if desired.
Tips
Warming the liquid ingredients prevents melted coconut oil from re-solidifying and creating lumps in the batter.
Fill muffin cups completely to the top for domed, bakery-style tops, or three-quarters full to make more muffins with flatter crowns.
Check doneness with a toothpick starting at 13 minutes, as mini muffins bake faster than standard sizes.
Good to Know
Keep cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Prepare dry ingredients the night before. Mix wet ingredients on bake day for best rise. Baked muffins freeze well for up to 2 months.
Serve warm or at room temperature. Pairs well with herbal tea or non-dairy coffee drinks.
Common Mistakes
Do not skip warming the liquids to avoid coconut oil re-solidifying and creating dense streaks.
Do not overmix batter to avoid tough, dense muffins; stir until just combined.
Do not fill cups less than three-quarters full to avoid excessively flat muffins.