Vegan Lemon Blueberry Muffins
Brighten your mornings with these irresistible Vegan Lemon Blueberry Muffins, a plant-based twist on a classic treat! Bursting with juicy blueberries and a zesty hint of fresh lemon, these muffins are perfectly moist, fluffy, and easy to make. The recipe uses a simple combination of almond milk and lemon juice to create a vegan "buttermilk," ensuring a tender crumb, while melted coconut oil adds a hint of richness. Whether you're baking for breakfast, brunch, or a quick snack, these dairy-free and egg-free muffins are ready in just 35 minutes and make a dozen delightful servings. Serve them warm or at room temperature for a burst of citrusy, berry-packed goodness in every bite! Perfect for vegan baking enthusiasts and anyone looking for a wholesome, flavorful treat.
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 1 cup unsweetened almond milk
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.3 cup coconut oil, melted
- 1.5 cups blueberries, fresh or frozen
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Set aside.
Step 3
In a separate bowl, combine the almond milk and lemon juice. Let it sit for a couple of minutes until it curdles slightly, creating a vegan 'buttermilk'.
Step 4
Add the lemon zest, vanilla extract, and melted coconut oil to the curdled almond milk. Mix well.
Step 5
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
Step 6
Gently fold in the blueberries, taking care not to crush them.
Step 7
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Enjoy your Vegan Lemon Blueberry Muffins warm or at room temperature!
Nutrition Facts
| Serving size | (1016.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2271.4 |
| Total Fat 77.8g | 0% |
| Saturated Fat 59.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3309.8mg | 0% |
| Total Carbohydrate 379.6g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 174.8g | |
| Protein 28.1g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 487.3mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 603.4mg | 0% |
Source of Calories