These Flourless Vegan Lemon and Wild Blueberry Blender Muffins are an easy and healthy recipe made with only 6 clean, real food ingredients. They're the perfect plant-based breakfast or dessert that is made in a Vitamix without eggs, butter, oil, or dairy!
Here's Why This Recipe Works
My top 3 favorite reasons:
- No Eggs, Butter, Oil or Grains
- Healthier Than Traditional Vegan Muffins
- Made With Clean, Real Food Ingredients
You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, oil-free, grain-free, flourless, has no refined sugar, paleo-friendly, and is Medical Medium compliant.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Tip #1: What to expect: Because these are "flourless" or grain-free, they will not have the same "light" and "fluffy" texture as traditional muffins with flour, butter, eggs, etc. They will be compact and dense, but they hold together well and have the same delicious lemon-blueberry flavor without all the unhealthy ingredients to go with it.
Tip #2: You will need to have a can of full-fat coconut milk that has already been in the refrigerator at least overnight, and will be only using the full-fat part. I ~always~ keep at least 1 - 2 cans of coconut milk in the back of my refrigerator so I don't have to wait when I need it for a recipe like this one.
Tip #3: Blueberries: I've used both frozen wild blueberries and frozen regular blueberries to make these and gently toss them in almond flour to minimize the amount of "bleeding" and turning the entire muffin a blueish color. This step is optional.
Frequently Asked Questions
Are These Healthier Than Regular Muffins?
In my opinion yes!
Store-bought muffins are filled with highly processed and GMO ingredients:
- S.A.D. (Standard American Diet) Little Debbie Blueberry Muffins Ingredients: Water, Flour Bleached Enriched (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Soybeans Oil, Blueberries, Corn Syrup High Fructose, Eggs Whites, Milk Non-Fat Dry, Emulsifiers (Sorbitan Monostearate, Propylene Glycol Monostearate, Sodium Stearoyl Lactylate, Polysorbate 60, Mono and Diglycerides), Eggs, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Flavors Natural & Artificial, Wheat Gluten, Salt, Sorbic Acid, Xanthan Gum, Guar Gum
- S.A.D. (Standard American Diet) Homemade Blueberry Muffin Ingredients: 8 tablespoons butter, 1 cup sugar, 2 eggs, 2 cups white flour, ½ cup milk, 2 ½ cups blueberries.
They contain refined white sugar and salt, bleached flour, GMO dairy (eggs, milk), other GMO ingredients (soybeans oil, high fructose corn syrup), artificial flavors, and preservative - and they aren't vegan or gluten-free.
In addition, "vegan" blueberry muffins are often made with white flour or processed vegan butter.
My recipe is both vegan and gluten-free without processed vegan ingredients.
Flourless Vegan Lemon and Wild Blueberry Blender Muffins
Equipment
Ingredients
For the muffin mixture:
- 2 cups organic raw almonds
- 1 can organic full-fat coconut milk (hardened fat part only)
- ¼ cup organic lemon juice (freshly squeezed)
- ¼ cup organic unrefined granular sweetener
For the mix-ins:
- 1 cup organic frozen wild blueberries
- 3 tablespoons organic almond flour
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a muffin pan lined with 9 standard-size muffin cups, then set aside.
Advance Preparation:
- Place a 13.5-ounce can of full-fat coconut milk in the back of your refrigerator overnight. It will be ready when you take the can out and shake it and cannot hear the liquid moving inside.
Prepare the muffin mixture:
- Remove the can of coconut milk from the refrigerator and scoop out only the hardened full-fat part, not the liquid, and transfer to a Vitamix. The top half should be hardened and the bottom half should be liquid. Save the liquid part for a smoothie.
- Add the remaining ingredients for the muffin mixture to the Vitamix, adding the lemon juice and coconut milk fat first.
- Blend on low (variable speed 3-4) until it turns into a smooth batter consistency. Stop a couple of times to scrape the sides and use the tamper, if necessary.
- Taste and adjust the sweetener to your preference, then set aside.
Prepare the mix-ins:
- Add the blueberries and almond flour to a small mixing bowl and gently toss them until all the blueberries are lightly coated. This will help reduce "bleeding" from the blueberries into the batter.
Assembly:
- Transfer the coated blueberries and leftover almond flour to the mixing bowl with the muffin mixture and gently stir until everything is mixed together.
- Divide the muffin mixture evenly between 9 standard-size muffin cups, about ½-3/4 full.
- Bake at 350 degrees Fahrenheit for approximately 35-40 minutes, or until they are golden on the top.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Gluten-Free Vegan Breakfast Recipes?
Check out these:
- Flourless Vegan Chocolate Blender Muffins
- Gluten-Free Vegan Biscuits
- Gluten-Free Vegan Cranberry Orange Muffins
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
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