Are these muffins gluten-free?

Unfortunately, no they are not. You could replace the all-purpose flour with a gluten-free flour blend to make them gluten-free. Alternatively you can make these Blueberry Oatmeal Muffins and add in lemon zest + juice.

Can I make these muffins vegan?

I haven’t tried replacing the egg with a vegan substitute so I’m unsure if that will work. They are dairy-free and vegetarian.

Can I bake this as a lemon blueberry loaf?

Most likely, yes! I just haven't tried it myself but I'd guess if you wanted to bake it as a loaf you could do so in a 9 x 5 inch loaf pan greased very well at 350 degrees for 45-55 minutes.

Do I have to use whole wheat flour?

No, you can easily replace the whole wheat flour with all-purpose white flour if desired. If you want to make the recipe with just whole wheat flour your muffins will be a bit denser but still delicious.

Ultra-Fluffy Lemon Blueberry Muffins

Lemon Blueberry Muffins

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These moist and fluffy lemon blueberry muffins are packed full of zesty lemon flavor and juicy blueberries with hearty whole grain flour and dairy-free coconut oil for a healthy muffin treat!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Snack
Method: Bake
Diet: Vegetarian

Ingredients

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1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 cup almond milk (or other non-dairy milk)
1 large egg
zest, 2 lemons
1 tbsp lemon juice
1 cup fresh or frozen blueberries

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Instructions

Preheat oven to 350 degrees F.
Line a muffin tin with paper liners or silicone cups.
In a large bowl whisk together all purpose flour, whole wheat flour, baking powder and baking soda.
Add in maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice and lemon zest and stir until just combined.
Fold in blueberries.
Divide batter evenly into 12 cups.
Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready.
Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.
Store in an airtight container for up to 3 days or see instructions above for freezing.

Find it online: https://www.thehealthymaven.com/lemon-blueberry-muffins/