Fresh Blueberry Muffins – Gluten Free, Dairy Free, Egg Free, Soy Free

Blueberry muffins, like the chocolate chip cookie, are an American classic.  They are a sure thing for both adults and children and a year round taste. I love baking breads and muffins so that our kids can grab a quick breakfast and/or snack on the go. And don’t underestimate the power of how delicious your house smells to raise sleepyheads out of dreams!  These lemon scented muffins are bursting with fresh blueberries that add their own natural sweetness. The coconut milk yogurt and applesauce, my two favorite egg and dairy substitutes, boost the nutrition while working to keep the muffins moist and tender.  If you prefer orange to lemon scented, just substitute out the lemon juice and rind for orange juice and rind.

This recipe is pretty basic so you can adjust for other berry variations.  If your go-to berry is raspberry, like my daughter’s, then substitute raspberries.  Or do a mixed berry muffin. Simplicity and flexibility is the goal of all of my recipes so adjust the flavor profile to fit your own tastes!



Fresh Blueberry Muffins – Gluten Free, Dairy Free, Egg Free, Soy Free


  • 2 c. gluten free flour
  • 1 1/2 t. baking powder
  • 3/4 t. baking soda
  • 1/2 t. salt
  • 1 t. lemon rind (or more if you want a stronger lemon flavor)
  • 1/2 cup non-dairy milk (I used flaxseed milk)
  • 1/2 c. coconut yogurt (I used unsweetened vanilla)
  • 1/2 c. applesauce (I used unsweetened)
  • 1 Tblsp. lemon juice
  • 1/2 c. sugar
  • 2 Tblsp. honey or maple syrup
  • 1/3 c. coconut oil, melted
  • 1 1/2 t. vanilla extract
  • 1 1/2 c. fresh blueberries


  1. Preheat oven to 400.
  2. Line a 12 muffin tin with liners or spray with non-stick cooking spray. In a large bowl, combine coconut milk, coconut yogurt, and lemon juice. Set aside.
  3. In a separate bowl, mix together flour, baking powder, baking soda, salt and lemon rind.
  4. To the yogurt mixture, add sugar, honey (or maple syrup), coconut oil, vanilla extract and applesauce. Mix well. Pour slowly into the flour mixture, stirring until just combined.
  5. Fold in blueberries.
  6. Pour batter evenly into 12 muffin cups and bake for 15-17 minutes. Remove from oven and let sit in pan for 5 minutes before removing. These are delicious warm from the oven but if you have any leftover and want to save them, store them in an airtight ziplock bag or container. Enjoy!


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