Lemon Coconut Blueberry Muffins (Vegan)



  • 1 cup all-purpose flour
  • 1 cup coconut flour
  • 1 1/4 teaspoon baking powder
  • 1/4 salt
  • 1/2 cup avocado oil
  • 1 cup granulated sugar (I prefer light brown sugar or coconut sugar)
  • 3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon shredded coconut
  • 1/2 cup fresh blueberries


  • Preheat the oven to 350ยบ F.
  • Line a 12-cup muffin tin with muffin liners and set aside. If you don’t have liners, apply a thin layer of oil to the muffin tin.
  • In a small bowl, whisk together all-purpose flour, coconut flour, salt, and baking powder.  Set aside.
  • In a medium sized bowl, whisk together sugar and oil.  Add egg replacer mix and mix until combined.  Add zest, and coconut flakes.  Add lemon extract and vanilla extract and combine.
  • Using a rubber spatula, fold dry ingredients into the wet ingredients, until just combined.  Add blueberries and mix until just combined. The batter will be thick.
  • Portion muffins using a cookie scoop onto the prepared muffin baking pan.
  • Bake for 18-20 minutes or until the muffins are golden brown and gently spring back.
  • Allow to cool for at least 5-7 minutes before removing from the muffin tins.
  • Transfer the muffins to a dish and sprinkle lemon zest over.  Pour lemon glaze over.

Lemon Glaze


  • The juice of one lemon
  • 1 1/2 cups powdered sugar
  • 1 teaspoon lemon zest


  • Whisk together the lemon juice, the powdered sugar and the lemon zest until you get a glaze consistency.  Add more powdered sugar or lemon juice if needed.

3 tablespoons of Bob’s Red Mill Replacer

Egg Replacer Mixture (with 1/4 cup and 2 tablespoons of water)

Pour in the egg replacer mixture into the wet ingredients

Add the lemon zest and coconut flakes

Fold in the dry ingredients with the wet ingredients

*This recipe was adapted from a recipe provided by the Institute of Culinary Education and Chef Tracy Wilk.  The original recipe included almond flour, I substituted it for coconut flour to make it more allergy friendly.  I also added the shredded coconuts and lemon zest.  You must serve these muffins with the glaze, it makes them decadent and delightful.