Lemon Cranberry Muffins

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

Here's a surprisingly great recipe for lemon cranberry muffins.

For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others.

The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy!

Lemon Cranberry Muffins

Makes 20 muffins

For the Muffins

2 1/2 cups all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cups sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup sour cream (full fat)
2 large eggs
2 cups cranberries (I used frozen)
sugar for the top

For the Glaze

1 cup confectioners' sugar
3 tablespoons milk

Directions

Preheat your oven to 400F and line some muffin trays with paper liners.
To make the muffins; combine flour, salt, baking powder, baking soda and set aside.
In a large bowl, beat the sugar, butter and vanilla on medium speed until fluffy.
Add lemon zest, lemon juice, sour cream and eggs and continue to beat until combined.
Fold the dry ingredients in on low speed or by hand just until combined, then add the cranberries.
Divide the batter among the prepared muffing cups. Because this batter is very thick, you may need to use 2 spoons to push the batter into the muffin cups.
Bake for 18-22 minutes or until a tester comes out clean.
To make the glaze; combine confectioners' sugar with milk until there are no lumps. You can substitute some of the milk with fresh lemon juice if you prefer. Drizzle over the muffins while they are still warm.