Vevan Lemon Blueberry Muffins
I absolutely love how these muffins turn out with their golden tops and juicy blueberries peeking through. The bright citrus aroma fills the kitchen as they bake, making it impossible to resist. When you take that first bite, the moist crumb just melts in your mouth with the perfect balance of sweet and tart.
Ingredients
- ☐ vegan butter — 1/2 cup, melted and cooled
- ☐ maple syrup — 3/4 cup
- ☐ flax eggs — 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes
- ☐ vanilla extract — 1 teaspoon
- ☐ lemon zest — 2 teaspoons, from 1-2 organic lemons
- ☐ lemon juice — 1/4 cup, fresh
- ☐ all-purpose flour — 2 cups
- ☐ baking powder — 2 teaspoons
- ☐ baking soda — 1/2 teaspoon
- ☐ salt — 1/2 teaspoon
- ☐ almond milk — 3/4 cup, unsweetened
- ☐ fresh blueberries — 1 1/2 cups, fresh or frozen
Nutrition Facts
Per serving · 12 servings total
Instructions
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Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the melted vegan butter, maple syrup, flax eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined being careful not to overmix.
Gently fold in the fresh blueberries, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These muffins are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
Recipe notes
For extra tanginess, you can add an additional teaspoon of lemon zest. These muffins freeze beautifully for up to 2 months - just wrap them individually and thaw at room temperature when ready to enjoy.
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