Blueberry Lemon Muffins

Dec 22, 2021

In the winter, I crave nothing more than warmth and fruity goodness. Even though it is far from berry season, baking with frozen fruit is the move. While it is easy to assume that fresh is the only way to go in terms of produce, using frozen fruit and veg is not only great for the budget but also for your body. Frozen fruit is harvested and frozen at its peak ripeness and therefore retains the most nutritional value. What a steal! So let’s beat the winter blues with blueberries. 

Makes About One Dozen 


  • 1/2 Cup Buckwheat Flour
  • 1/2 Cup White Rice Flour
  • 1/4 Cup Garbanzo Bean Flour
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons Ground Flax Seed
  • 1 Tablespoons Water
  • 1/2 Cup Granulated Sugar
  • 1 Cups Unsweetened Soy Milk (or Plant Milk of Choice)
  • 3 Tablespoons Coconut Oil (Melted)
  • 1 Teaspoon Vanilla Extract
  • 1 Cups Frozen Blueberries
  • Zest and Juice of One Lemon


Preheat oven to 375 degrees. In a large bowl, combine buckwheat flour, white rice flour, garbanzo flour, and baking soda. Set aside.

In a separate bowl, mix flaxseed and water to create ‘flax eggs.’ Set aside for a minute or two until gelatinous egg-like consistency forms. 

Combine flax eggs, sugar, coconut oil, lemon juice, and plant milk. Slowly add your wet ingredient mixture to your dry ingredients until completely incorporated in a homogenous batter. 

Gently stir in blueberries and lemon zest. Be sure to not over stir as the blueberries will begin to break. 

Scoop into lined or greased muffin tins and dust with sugar for a caramelized muffin top. Bake for 25 minutes or until a cake tester comes out clean. Let cool and then dig in!

Note: since this is a gluten-free recipe, the muffins will not brown like an all-purpose flour muffin would. Keep a close eye on the rising of the muffins and test along the way to ensure that they are baked through properly.

Project Rooted :: Connecting kids to real food from the ground up. Dubuque, Iowa.

by Project Rooted

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