Print Recipe

Gluten Free & Vegan Lemon Blueberry Muffins

Simple, high protein ingredients free of processed sugar. A plant based, delicious snack!
Prep Time30 mins
Cook Time20 mins
Course: Breakfast, Snack
Keyword: gluten free, no added sugar, vegan
Servings: 9 Muffins


  • 1 1/2 Cups Chickpea Flour
  • 1 1/2 Cups Quinoa Flour
  • 2 Teaspoons Baking Powder
  • 8 Tablespoons Maple Syrup
  • 2 1/2 Tablespoons Lemon Juice
  • 1 1/4 Cups Soy Milk
  • 1/2 Cup Olive Oil


  • Preheat oven to 350 degrees Fahrenheit
  • Mix all ingredients in a large mixing bowl. Mix well removing any clumps. Add blueberries last for best consistency.
  • Pour into oiled muffin tin. Place in oven.
  • Check after 15 minutes. Poke with toothpick, if it has batter bake longer until you can remove the toothpick clean.
  • Enjoy!