Lemon Blueberry Muffins
"VEGAN basically bakery style muffins?! helloooooo to the most perfect lemon & blueberry muffins you ever did see! they’re made with almond flour, MUCH lower in sugar- think 3 tbsp maple syrup 😍 run to your kitchen to make these gems!! in a bowl, mix"
-- @upbeetandkaleingit
A Note from Feedfeed

Get your bake on with these tasty blueberry muffins that just so happen to be vegan and gluten free! They come together in one mixing bowl, and they bake for 30 minutes. You're so close to a warm, fruity treat! Got muffins on the brain? Watch us make our Buckwheat Banana Muffins! 


Prep time 10mins
Cook time 30mins
Serves or Makes: 12 muffins


  • 2 1/ 3 cup almond flour
  • 1/ 3 cup almond butter
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/ 3 cup unsweetened vanilla almond milk
  • 1/ 4 cup fresh lemon juice
  • 1 cup fresh blueberries


  • Step 1

    Preheat oven to 375°F.

  • Step 2

    In a large bowl, mix almond flour, peanut butter, maple syrup, vanilla extract, almond milk, baking powder and lemon juice. Gently fold in blueberries. Add batter to lined muffin tin and bake muffins for 30 minutes.