Blueberry and Lemon Muffins

Blueberry and Lemon Muffins - Coeliac Sanctuary

Posted On: 13th February 2017
Recipe By: Alison Wheatley at

A blueberry muffin is certainly the best muffin. These vegan and gluten free ones have a lemon tang to them as well as the gorgeous sweetness of blueberries that melt in the mouth. They are easy to make and go great in a packed lunch for school or work. So flavoursome and delicious!

This recipe is...



250g gluten free plain flour
7g bicarbinate of soda
120g caster sugar
150ml rice milk
1tbsp apple cider vinegar
Juice and zest of 1 lemon
60ml vegetable oil
100g blueberries

Preparation Time: 10 Mins
Cooking Time: 25 Mins

This recipe is free from...

Dairy, Egg, Soya,


1. Mix together flour, bicarb and sugar in a large mixing bowl and set aside.

2. In a smaller bowl or jug combine rice milk, vinegar, lemon juice, lemon zest and oil. Pour the mixture into the dry ingredients and fold together.

3. Add the blueberries to the mix and stir them in.

4. Line a muffin tin with cases and fill each case until about 3/4 full. Place the tray into an oven preheated to gas mark 5 and cook for 20-25 minutes until well browned.

This recipe makes 8 muffin
Nutritional info per muffin

Calories Carbs Fibre Fat Sugar Protein
256 46g 1g 8g 17g 1g

Calories 256
Carbs 46g
Fibre 1g
Fat 8g
Sugar 17g
Protein 1g

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