It’s so hard to say no to warm muffins, fresh out of the oven! Especially when they are soft and moist, crammed with juicy blueberries, topped with a crunchy streusel and a dash of sweet-tart lemon glaze. Yes, that’s how delightful these Vegan Blueberry Lemon Muffins are!
Last few days we’ve all been under the weather. Lots of fluids, meds, khichdi, and clear soups is what we’ve been living on. So yesterday, as I felt better, I just had to get into the kitchen for a spot of baking! These vegan blueberry lemon muffins were the perfect little treat for us…light and fluffy, mildly sweet, with jammy blueberries and so lemony. Perfect with our cup of tea and for the little man after school snack.
Muffins are definitely the fastest treats to bake. The ingredients are simple and readily available in my pantry. There isn’t much fuss about the technique or equipment at all. A bowl, a measuring cup, and a whisk are all that is required. If you don’t have a muffin tray, you can even use little ramekins or ovenproof mugs! By the way, do take a look at my earlier post of MANGO COCONUT MUFFINS for tips on making light and fluffy muffins every time!
I went the vegan way for this recipe. Baking without eggs still makes me a bit nervous, but a combination of coconut milk and apple cider vinegar gave enough lift and lightness to these Blueberry Lemon Muffins. Even though the frozen blueberries worked out well in this recipe, I wish I could get my hands on fresh ones for an even better flavor profile. You can easily use any fresh or frozen berries of your choice here. I can assure you’ll get marvelous results!
A sprinkle of crunchy streusel and a light drizzle of lemon glaze just makes these muffins extra special. Don’t miss adding them on!
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| Servings |
| 8 Muffins |
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It's so hard to say no to warm muffins, fresh out of the oven! Especially when they are soft and moist, crammed with juicy blueberries, topped with a crunchy streusel and a dash of sweet-tart lemon glaze. Yes, that's how delightful these Vegan Blueberry Lemon Muffins are!
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- 2 cups Wholewheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp Lemon zest
- 1/2 cup sugar
- 1/3 cup Coconut oil
- 1 1/4 cup Light coconut milk
- 1 tbsp Apple cider vinegar
- 1.5 tsp vanilla extract
- 1/4 tsp Pure lemon oil optional
- 2 tbsp Wholewheat flour
- 1 tbsp sugar
- 1 tbsp Almond flakes
- 2 tbsp Coconut oil
- 1/4 cup icing sugar
- 2 tsp Lemon juice
- Preheat the oven to 180C. Line your muffin tray cavities with paper liners.
- Sift together wholewheat flour, baking powder, baking soda and salt in a large bowl.
- Stir in sugar and lemon zest.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
- Whisk in oil, pure lemon oil ( optional) and lemon juice.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened. Fold in the blueberries.
- Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake for 22-25 minutes or until a skewer inserted comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack.
- Drizzle over the glaze. let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!
- Make the streusel: Combine the flour, sugar, almonds with coconut oil with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.
- Combine lemon juice and icing sugar until a thick smooth mixture is formed.
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