Vegan Lemon Blueberry Muffins
These Vegan Lemon Blueberry Muffins are bursting with fresh blueberries and zesty lemon flavor. They're light, fluffy, and perfect for breakfast or a snack. They're easy to make with just a few simple ingredients.
Equipment
- Cookie scoop (optional)
- Silicone muffin cups (optional)
Ingredients
- 2 ¼ cup all-purpose flour
- 1 cup blueberries (fresh or frozen)
- ¾ cup sugar*
- ¾ cup plant milk
- ¼ cup lemon juice
- ½ cup oil
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp lemon extract
- 1 tsp vanilla extract
- ½ tbsp brown sugar (optional for dusting)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Mix the dry ingredients until they are evenly combined and no lumps are present.
- Add the plant milk, lemon juice, oil, and both extracts to the mixing bowl. Mix just until there are no streaks of flour.
- Add the blueberries to the batter and fold them in, reserving a few for the top of the muffins.
- Using a spoon or cookie scoop, portion the batter into individual muffin cups. I like these reusable silicone muffin cups to reduce waste.
- Bake at 350 degrees Fahrenheit for 25-30 minutes or until an inserted toothpick comes out clean.
- Let cool a few minutes before serving. Enjoy!
Notes
* A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Not Vegan? Replace the plant milk with dairy milk, or replace the oil with melted butter.
- Gluten-Free? Swap the all-purpose flour for a 1:1 Gluten-free baking flour.
- Oil-Free? Swap the oil for equal parts applesauce to make these muffins oil-free.
Nutrition
Serving: 1muffinCalories: 239kcalCarbohydrates: 34gProtein: 2.7gFat: 9.9gSugar: 14g
Tried this recipe?Let us know how it was!