Submitted by HayGurl on Mon, 09/03/2018 - 08:11
Gluten Free Blueberry Lemon Muffin

Ah… the great Minnesota get together. It’s a complicated place for a vegan to be. My first visit was over 10 years ago and I hated it! From the overwhelmed mommy pigs at the Miracle of Life Center to the random pairings of fried animal things on sticks I just wasn’t super into it. Then something happened: the vegan main dish competition. (Though I can’t give it all the credit – there was amazing seed art and En Vogue this year!)

Most of my life I have not been a very competitive person. But turns out I am, perhaps only because I care deeply about proving to Minnesotans that vegan food doesn’t suck. In my kitchen I have 8 ribbons proudly displayed ranging from 1st to 5th place that I have won over the past 5 years. All of my submissions have been vegan, of course, but don’t worry, I didn’t tell the judges that. Except for the main dish category of course, because that’s in the rules. And if you are wondering how I did in the main dish category, well, my Beet Burger recipe took 2nd this year!

Anyway, my other prize this year was awarded for this gluten-free blueberry muffin. It took 4th place in the Gluten Free Quick Bread, Loaf, Scones or Muffins category! I always thought it was good, and I guess this year the judges agreed. Pro tip – if you are going for appearance, use fresh berries since frozen ones give the batter a greenish hue when you mix them in.



Gluten Free Blueberry Lemon Muffin

State Fair RibbonsMakes 10 muffins

Serving size = 1 muffin

  • 1 c soy milk
  • 1 teaspoon white or apple cider vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ c coconut oil, softened
  • ¾ cup cane sugar
  • 2 Tablespoons lemon zest
  • 1 teaspoon vanilla
  • 1 tablespoon ground golden flaxseeds
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup arrowroot powder
  • ½ cup coconut flour
  • 2 teaspoons gluten free baking powder
  • ½ teaspoon salt
  • ¾ tsp xanthan gum
  • 1 cup (or to taste) fresh or frozen blueberries


  1. Preheat oven to 350°F.
  2. Prepare a muffin tin with baking cups (or grease with additional coconut oil).
  3. Add vinegar and lemon juice to the soymilk and stir, allowing to slightly curdle.
  4. In a large mixing bowl, combine the coconut oil, sugar, lemon zest and vanilla.
  5. In a separate mixing bowl, sift together the flours, salt, baking powder, and xanthan gum.  Add the flaxseed to the flour mixture and stir to combine.
  6. Add the flour mixture to the sugar mixture and stir to combine. Add in the soymilk mixture and mix until a thick batter is formed. Add the blueberries.
  7. Divide batter evenly among muffin cups, filling to the brim. You will only fill 10 of the cups. Bake for 35 minutes or until baked throughout; you can test by inserting a toothpick into the center of the muffin, if it comes out clean with just a few crumbs, the muffins are ready.