Dr Pamela RD

Vegan Lemon Blueberry Muffins

Servings	Prep Time
12	15

Cook Time

25mins

Servings	Prep Time
12	15

Cook Time

25mins

Ingredients

2cups flourI use 50/50 whole wheat and while
1/2cup sugarwhite works well with lemon, but you can use any sugar
3tsp baking powder
1/2tsp salt
1cup fresh blueberries
3/4cup plant based milksoy, almond, cashew, hemp… they all work great!
1/4cup lemon juice
1/3cup vegetable oilyou can use any oil (or sub half with applesauce!)
1 flax egg1 tsbp ground flax with 3 tbsp aquafaba

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.