Are you ready to indulge in a delightful treat that’s both wholesome and bursting with flavor? Our Vegan Blueberry Lemon Muffins are not just a guilt-free snack; they’re a vibrant explosion of taste that will brighten your day! With just 30 minutes from prep to plate, you can enjoy these moist, fluffy muffins that are perfect for breakfast, brunch, or a midday pick-me-up. Trust us, once you take a bite, you’ll be hooked on this refreshing combination of sweet blueberries and zesty lemon. Let’s dive into this simple yet scrumptious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, lemon juice, and lemon zest. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Using a scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Vegan Blueberry Lemon Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale or measuring cups to ensure your ingredients are precise, especially the flour, as too much can lead to dense muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins tough, so it’s okay if there are a few lumps in the batter.
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding into the mix.
- Add Extra Zest: For an even more pronounced lemon flavor, consider adding an extra teaspoon of lemon zest to the batter. It enhances the overall taste and aroma of the muffins.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the recommended baking time. Insert a toothpick in the center; if it comes out clean, they’re ready!
- Cool Properly: Allowing the muffins to cool in the tin for a few minutes before transferring them to a wire rack helps them set and prevents them from becoming soggy.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer enjoyment. Just pop them in the microwave for a few seconds to warm them up!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
