Oh my goodness, if there’s one recipe that always brings a smile to my face, it’s these Vegan Lemon Blueberry Muffins! I have fond memories of whipping these up on lazy Sundays, filling my kitchen with the bright smell of lemons and fresh blueberries. There’s something so uplifting about the combination, don’t you think? The way the sweet and tart flavors dance together in your mouth is just heavenly! Whenever I bake these, it feels like a mini celebration, whether it’s for brunch with friends or just a little sweet treat for myself while I binge-watch my latest favorite show (currently keeping up with a little too much reality TV, haha!).
These muffins are not only delicious but super simple to make, and they’re oh-so-fluffy! I can already picture the smiles on my loved ones’ faces when they take their first bite. Whether you’re a vegan, a blueberry fanatic, or just someone who enjoys a scrumptious muffin, these are sure to become a favorite in your household too!
What’s in Vegan Lemon Blueberry Muffins?
Let’s break down the ingredients for these delicious little morsels!
All-purpose flour: The base of our muffins, creating that delightful structure. Feel free to swap for whole wheat flour for a heartier option!
Almond milk: A great substitute for regular milk, it adds moisture without any animal products. You can use any plant-based milk, but I love the slightly nutty flavor of almond!
Coconut oil: This luscious oil adds a rich texture and a touch of tropical goodness. Make sure to melt it for easy mixing!
Maple syrup: A natural sweetener that pairs beautifully with the lemon and blueberry flavors. It brings a lovely depth to the muffins!
Baking powder and baking soda: These are our rising agents, giving the muffins their fluffy texture.
Salt: Just a pinch to enhance all the flavors!
Lemon zest and juice: These are the stars of the show! The fresh zing from the zest and the brightness from the juice make these muffins stand out.
Fresh blueberries: I mean, what’s a blueberry muffin without the blueberries? Fresh are best, but frozen works perfectly too if that’s what you have on hand!
Sugar: A sprinkling on top adds a sweet crunch. Totally optional, but why not treat yourself?
Is Vegan Lemon Blueberry Muffins Good for You?
Now, let’s chat about the health perks of these muffins!
Almond milk: This plant-based milk is low in calories and a good source of vitamin E, making it a healthier alternative to cow’s milk.
Blueberries: These tiny powerhouses are packed with antioxidants and are known for their health benefits, including heart health and improving brain function. More reasons to enjoy!
Maple syrup: Unlike refined sugars, this natural sweetener contains minerals like manganese and zinc, making it a better choice for sweetness.
Of course, while these muffins are healthier than traditional ones, it’s still good to enjoy them in moderation, especially if you’re watching your sugar intake, even though they’re naturally sweetened!
Ingredients List
– 1 ½ cups all-purpose flour
– 1 cup almond milk (or any plant-based milk)
– 1/3 cup coconut oil, melted
– 1/2 cup maple syrup (or agave syrup)
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– Zest of 1 lemon
– 2 tbsp lemon juice
– 1 cup fresh blueberries (or frozen)
– 1 tbsp sugar (for topping, optional)
– Extra lemon zest for garnish (optional)
These quantities should make about 12 muffins, perfect for sharing (or not 😉).
How to Make Vegan Lemon Blueberry Muffins?
Ready to whip these beauties up? Here’s how:
1. Preheat your oven to 350°F (175°C). Lining a muffin tin with paper liners or greasing it with non-stick spray will save you a headache later on.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt – get those dry ingredients well combined!
3. In another bowl, mix the almond milk, melted coconut oil, maple syrup, lemon juice, and lemon zest until everything is harmoniously combined.
4. Pour your wet mixture into the dry ingredients, mixing until just combined. Don’t overmix – we want them fluffy!
5. Gently fold in the blueberries. You want to ensure they are evenly spread throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full – they’ll rise beautifully!
7. For a little extra flair, if you like, sprinkle sugar and more lemon zest on top of each muffin.
8. Bake these delightful muffins in your preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve them warm or at room temperature, and prepare to fall in love!
Delicious Tips and Variations!
These muffins are a blank canvas, and I love to get creative sometimes! Here are a few suggestions:
– Add some chopped walnuts or pecans to the batter for an extra crunch.
– Swap out blueberries for other berries like raspberries or strawberries if you’re feeling adventurous!
– For a fun twist, try adding a teaspoon of vanilla extract to the batter for an added layer of flavor.
Remember, these muffins can be stored in an airtight box. But I doubt they’ll last long – they’re just too tempting!
I can’t wait for you to try these Vegan Lemon Blueberry Muffins! I hope they bring you as much joy as they bring me. I’d love to hear how they turn out for you. Happy baking, friends!
