Don’t you simply love a traditional lemon blueberry muffin? That explosion of recent blueberries in tender muffins flavored with the proper sweet-tart addition of lemons. Simply the thought makes my mouth water! Refreshing and comforting abruptly, blueberry lemon muffins are perfect for a fast gentle breakfast, espresso break, dessert, or on-the-go snack. And you may make the very best vegan lemon blueberry muffins utilizing all these traditional components—recent blueberries and lemons combined with flour, a little bit of natural cane sugar and vegetable oil, plant-based milk, vinegar, baking soda and baking powder, and vanilla. That’s it!
It was so enjoyable to create this vegan muffin recipe, which is an ode to the sunny summer time blueberry season. I featured blueberries grown at an area farm—which can be found in lots of areas throughout the nation, in addition to lemons I plucked from my orchard. Whereas blueberries are recent and in season all through the summer time, you’ll be able to simply flip to frozen blueberries when recent aren’t obtainable, and recent lemons (you undoubtedly want recent for this recipe) can be found year-round in most markets. That means you’ll be able to benefit from the sunny taste of this scrumptious muffin recipe all yr lengthy!
Vitamin Notes
Fully plant-based, lighter in added sugars and oils than your normal muffin recipe, and full of entire grains and fruit, this recipe provides a wholesome lemon blueberry muffin take. You get the aspect advantage of fiber, vitamin C, B nutritional vitamins, wholesome fat, and anthocyanin antioxidant compounds from blueberries (be taught extra about blueberry well being advantages right here) with each chew. What’s to not love? You may simply make this recipe right into a gluten free lemon blueberry muffin by swapping out the wheat flour on your favourite gluten free flour mix.
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Description
These traditional Vegan Lemon Blueberry Muffins are bursting with the sunny flavors of recent blueberries and lemons. With only a few easy pantry components, you’ll be able to whip up these wholesome muffins in simply over half-hour. Flip to frozen blueberries when recent aren’t obtainable.
Substances:
- 2 lemons
- ¾ cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
- 1 teaspoon apple cider vinegar
- 1/3 cup vegetable oil (i.e., natural canola oil)
- 1 teaspoon vanilla extract
- ½ cup natural cane sugar
- 1 cup white entire wheat flour
- 1 cup all function flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (optionally available)
- 2 cups small recent blueberries (might use frozen, thawed, drained)
- Zest the 2 lemons, then juice them. Put aside the lemon zest, and measure out ¼ cup of lemon juice. Add the ¼ cup lemon juice to a big mixing bowl. Reserve any remaining lemon juice for an additional use (i.e., salad dressings, drinks, marinades).
- Preheat oven to 375 F.
- Add plant-based milk, apple cider, oil, and vanilla extract to the blending bowl, and whisk collectively.
- Stir in sugar till easy.
- Add white entire wheat flour, all function flour, baking powder, baking soda, and salt (optionally available), and gently combine till nicely mixed (don’t overmix, as batter will toughen).
- Stir within the lemon zest and blueberries.
- Spray a big muffin pan with nonstick cooking spray (alternatively might use muffin liners).
- Place about ½ cup muffin batter in every nicely within the muffin pan to make 9 giant muffins.
- Bake in heart of oven for about 20 minutes, till calmly golden brown and tender.
- Cool barely, take away from muffin pan, and luxuriate in. Refrigerate leftover muffins in hermetic container for as much as 7 days, or freeze for as much as three months.
Notes
You may simply make this recipe right into a gluten free lemon blueberry muffin by swapping out the wheat flour on your favourite gluten free flour mix.
Use frozen small or wild blueberries if recent is just not obtainable.
Attempt to substitute oranges for the lemons to make orange blueberry muffins, or raspberries for blueberries to make lemon raspberry muffins.
I used my classic grey graniteware muffin pan to make this recipe (featured within the pictures above). You will discover the same muffin tin right here.
- Prep Time: 12
- Cook dinner Time: 20
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Measurement: 1 muffin
- Energy: 209
- Sugar: 9 g
- Sodium: 81 mg
- Fats: 10 g
- Saturated Fats: 1 g
- Carbohydrates: 28 g
- Protein: 4 g
For different scrumptious plant-based baked items, attempt these recipes:
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Extra Instruments for Consuming and Residing the Goodness
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