Gluten-Free Vegan Ginger Lemon Blueberry Muffins
I rummaged through my pantry and fridge, gathering ingredients for a new recipe. I had a fresh batch of blueberries from the farmers market, and the zing of ginger and lemon sounded like the perfect companions to brighten the gloomy day. Blueberry season was upon us, so might as well make the most of it!
Getting to Work, Gluten-Free
Starting with the basics, I knew I needed a good binder, so I decided on chia seeds to create a vegan “egg.” As the chia seeds gelled, I prepared the rest of the ingredients. I grated some fresh ginger, which added a warm, spicy kick, and zested a lemon for a burst of citrusy freshness. Combining these with applesauce provided natural sweetness and moisture, while a touch of stevia ensured the muffins stayed sugar-free.
Mixing the wet and dry ingredients together, I could already imagine the delightful flavors coming together. The batter, speckled with blueberries, looked and smelled promising. I spooned it into the muffin pan, hoping for the best.
As the delightful Ginger Lemon Blueberry Muffins baked, the house filled with a tantalizing aroma of lemon, ginger, and blueberries.
That rainy day turned into a cozy family gathering around the kitchen table, each of us enjoying these delightful muffins with a warm cup of tea. They became an instant favorite, and I knew I had created a recipe that would be cherished and repeated many times.
This recipe may sound hard and complicated, but once you get your momentum, it should be an easy dessert to pull off. So, let’s make some!
Chef’s Notes – Ginger Lemon Blueberry Muffins
- Ensure you measure your gluten-free flour correctly by spooning it into the measuring cup and leveling it off with a knife. Packing the flour can result in too much flour and dry muffins.
- Using room-temperature applesauce and chia egg can help the batter mix more evenly.
- To check if the muffins are done, insert a toothpick into the center of the muffin. If it comes out clean or with a few crumbs, they are ready.
- Use muffin liners or grease the muffin pan thoroughly to prevent the muffins from sticking.
- These Ginger Lemon Blueberry Muffins are delicious on their own, but you can also serve them with a dollop of vegan yogurt or a spread of almond butter for a more indulgent treat.
- Pair this with a good drink like our Vegan Creamy Hot Cocoa or grab these Ginger Lemon Blueberry Muffins after having a hearty soup like our Navy Bean Potato Onion Soup
Ginger Lemon Blueberry Muffins
Cooks in 45 minutesDifficulty: MediumGet ready to indulge in these delightful Ginger Lemon Blueberry Muffins! They’re soft, springy, and bursting with sweet blueberries, zesty lemon, and a hint of ginger. Perfect for breakfast or a snack, these muffins are gluten-free, vegan, and sugar-free. You won’t believe how easy they are to make and how delicious they taste. Try them today and enjoy a healthy treat that everyone will love!
FAQs – Ginger Lemon Blueberry Muffins
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
What can I use instead of chia seeds?
You can use flax seeds as a substitute. Follow the same grinding and soaking process to create a flax egg.
Can I use a different type of flour?
Yes, you can use almond flour or oat flour, but the texture may vary. Ensure the flour is gluten-free if you need the recipe to remain gluten-free.
How do I store these Ginger Lemon Blueberry Muffins?
Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. They can also be frozen for up to 3 months.
Is there a way to make these muffins oil-free?
You can replace the oil with an equal amount of unsweetened applesauce to make the muffins oil-free.
Can I add other fruits or nuts to the muffins?
Absolutely! Feel free to add nuts like walnuts or pecans, or even other fruits like raspberries or chopped apples.