1 Bowl Lemon Blueberry Muffins – Vegan + Gluten Free


These blueberry muffins are deliciously light and soft, full of blueberry and lemon flavour, and can be made in 1 bowl, in under 10 minutes. 

I used a homemade gluten free flour mixture (just ground up some oats, buckwheat and quinoa), but these also work with all purpose flour, and probably with whole wheat or a gluten free mix as well. For sweetener, I went for coconut sugar. I tried it before with maple syrup, but the result was a little to dense for a muffin.  Lemon zest adds tang and extra flavour. The texture and flavour are amazing!


Enjoy one of these muffins for breakfast, or as  a morning or afternoon snack. Let me know if you try them, by tagging them #peacemealxo on instagram.



1 Bowl Lemon Blueberry Muffins - Vegan + Gluten Free
Prep time
Cook time
Total time
1 bowl, 10 minute blueberry muffins with an amazing texture and flavour! Perfect for snacks or breakfast.
Serves: 10 muffins
  • 1 tbsp chia seeds + 3 tbsp water
  • 1¾ cups flour (I used ½ a cup oat flour, ½ cup buckwheat flour, and ¾ cup quinoa flour)
  • ½ cup coconut sugar
  • pinch of salt
  • 3 tsp baking powder
  • 1 cup almond milk
  • ½ cup melted coconut oil
  • 1 tbsp lemon zest
  • 1.5 cups frozen blueberries
  • 1 tbsp extra coconut sugar for topping.
  1. Preheat oven to 375 F and line a muffin tray
  2. In a small cup, mix chia seeds and water and let sit until it thickens (2-3 minutes)
  3. In a large mixing bowl, stir together the flour, coconut sugar, salt and baking powder.
  4. Add the almond milk, chia mixture, lemon zest and coconut oil, and stir until combined. Stir just until no more flour is visible. Do not beat.
  5. Lightly stir in the frozen blueberries
  6. Pour into muffin cups, filling each cup to the top.
  7. Sprinkle a pinch of coconut sugar on top of each muffin (optional)
  8. Bake for about 20 minutes or until tops start to brown.