Vegan Lemon Blueberry Muffins
Looking for quick and delicious muffins that you can make in a flash? Try my Vegan Lemon Blueberry Muffins. They are perfect in berry season with ripe, fresh blueberries, but scrumptious all year with frozen blueberries too. These have a lovely lemony kick.
| Prep Time | 15 |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 2 cups flour I use 50/50 whole wheat and while
- 1/2 cup sugar white works well with lemon, but you can use any sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 3/4 cup plant based milk soy, almond, cashew, hemp... they all work great!
- 1/4 cup lemon juice
- 1/3 cup vegetable oil you can use any oil (or sub half with applesauce!)
- 1 flax egg 1 tsbp ground flax with 3 tbsp aquafaba
Ingredients
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Instructions
- Preheat oven to 400F
- Mix aquafaba and flax to prepare the flax egg. Leave on the counter to gel for 10 mins while you prep the other ingredients.
- Mix the milk and the lemon juice. Leave for a few minutes to sour.
- Mix the dry ingredients together well. Add blueberries and mix gently to coat in flour
- Mix wet ingredients (don't forget the flax egg!). Add wet ingredients to dry and mix gently.
- Grease muffin tin or line with paper liners
- Fill muffin cups 3/4 full with batter and bake for 25 mins. Test for doneness by inserting a sharp knife or cake tester through a muffin. It should come out clean.
Recipe Notes
I love mixing the dry and wet ingredients up the night before (minus the blueberries) and leaving them in the fridge overnight. Then in the morning you can have muffins ready in no time! Perfect for busy school mornings.
If you are sending these to school, soy or hemp would be school-safe milk options.
Aquafaba is the liquid from a can of chickpeas! Or the liquid reserved after cooking dry chickpeas. You can sub water, but aquafaba will give you fluffier muffins.
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