Don’t you simply love a traditional lemon blueberry muffin? That explosion of contemporary blueberries in tender muffins flavored with the proper sweet-tart addition of lemons. Simply the thought makes my mouth water! Refreshing and comforting , blueberry lemon muffins are perfect for a fast mild breakfast, espresso break, dessert, or on-the-go snack. And you can also make one of the best vegan lemon blueberry muffins utilizing all these traditional substances—contemporary 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 contemporary and in season all through the summer time, you may simply flip to frozen blueberries when contemporary aren’t out there, and contemporary lemons (you positively want contemporary for this recipe) can be found year-round in most markets. That method you may 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 commonplace muffin recipe, and full of entire grains and fruit, this recipe presents 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 (study extra about blueberry well being advantages right here) with each chew. What’s to not love? You’ll be able to 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.
Description
These traditional Vegan Lemon Blueberry Muffins are bursting with the sunny flavors of contemporary blueberries and lemons. With just some easy pantry substances, you may whip up these wholesome muffins in simply over half-hour. Flip to frozen blueberries when contemporary aren’t out there.
Elements:
- 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 (non-compulsory)
- 2 cups small contemporary blueberries (could 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 (non-compulsory), and gently combine till properly 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 could use muffin liners).
- Place about ½ cup muffin batter in every properly within the muffin pan to make 9 massive 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’ll be able to 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 contemporary will not be out there.
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 photographs above). You could find an analogous muffin tin right here.
- Prep Time: 12
- Cook dinner Time: 20
- Class: Dessert
- Delicacies: American
Vitamin
- Serving Dimension: 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, strive these recipes:
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