These Gluten-Free Vegan Blueberry Muffins are moist and fluffy, packed full of sweet, juicy blueberries and definitely healthy enough for breakfast!
*If you don't want to use lemon juice, substitute it with 1 teaspoon of apple cider vinegar
as you need something acidic to react with the alkali bicarbonate of soda (baking soda)
**You can alternatively use almond flour
Though these muffins do obviously taste best when fresh, they keep well covered in the fridge for up to a few days
, and freeze well
too. If you have just taken them out of the fridge of freezer, I'd recommend warming them up in an oven toaster if you have one.