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Mix together flour, bicarb and sugar in a large mixing bowl and set aside.
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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.
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Add the blueberries to the mix and stir them in.
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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 5/190c and cook for 20-25 minutes until well browned.
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Gluten Free Blueberry and Lemon Muffins
Delicious gluten free, vegan muffins packed with blueberries and a tang of lemon
- Recipe by Alison Wheatley
- Added13th February 2017
- Prep Time10 Mins
- Makes8 muffin
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
Contains
- Celery
- Crustaceans
- Fish
- Gluten
- Lupin
- Molluscs
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree Nuts
Method
Nutritional Information (Per muffin)
Cals
Calories
256
Carbs
46g
Fibre
1g
Fat
8g
Sugar
17g
Protein
1g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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