Vegan Lemon Blueberry Muffins
These bakery-style vegan lemon blueberry muffins will make your taste buds dance with the zingy lemon mingling with the sweetness, and bursting juicy blueberries. They're great for picnics, garden gatherings, and late-night munching. No eggs, or butter needed.
Ingredients
Dry Ingredients
- 1 cup sugar (200g) | granulated or caster
- 1 ½ tbsp lemon zest or lime zest
- 2 ½ cups all-purpose flour (313g) + 2 tbsp more for coating blueberries
- ¼ tsp salt
- 1 tbsp baking powder (12g)
- ½ tsp ground cinnamon optional
Wet Ingredients
- ½ cup unsweetened plant milk (120g)
- 3 tbsp lemon juice (45g)
- 6 tbsp oil (84g)
- ½ cup unsweetened applesauce (120g)
- 1 tbsp vanilla extract
Add-in
- 1 ⅓ cup blueberries (187g) | fresh or frozen
Instructions
- Rub the zest into the sugar. In a bowl, add the sugar and lemon zest. Use your fingertips or a rubber spatula to rub the zest into the sugar to release its oils. It should smell very fragrant.
- Add the rest of the dry ingredients: To the lemon-sugar mix, mix in the flour, salt, baking powder, and ground cinnamon.
- Mix the wet ingredients separately: In another bowl, add and whisk the plant milk, lemon juice, oil, applesauce, and vanilla extract.
- Add the wet ingredients to the dry. Stir gently to combine with a whisk, fork, or wooden spoon. Do not overmix. A few lumps in the batter is fine.
- Coat and gently fold in the blueberries. Coat the blueberries with 2 tbsp of flour before folding them into the batter (or they’ll sink to the bottom of each muffin).
- Fill and bake: Divide the batter evenly into 12 giant greased/ lined muffin holes, filling each all the way to the top. Bake the muffins at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and enjoy: Let the muffins cool a bit before digging in. Enjoy with a nice cup of coffee or tea.
Notes
- Storage: Store your muffins in an airtight container at room temperature. This will keep them fresh and soft for about 2 days. Freezing: If you want to store them for a longer time, you can freeze the muffins. Allow them to cool completely, then wrap each muffin individually in plastic wrap or foil. Place them in a freezer-safe bag or airtight container. They’ll stay fresh for up to 3 months. To thaw, leave them at room temperature for about 1-2 hours, or microwave for 20-30 seconds, or until warmed through.
- If using cups to measure: Don't scoop from the flour container with the cup. Instead, spoon the flour into the measuring cup and level it with a knife, or you'll end up with too much flour.