Vegan Blueberry Lemon Muffins

easy & delicious

Tasha's Artisan Foods


– Wholewheat flour – Lemon zest – Caster sugar – Light coconut milk – Apple cider vinegar – Blueberries – Almond flakes – Icing sugar all ingredients below!

step 1

Preheat the oven to 180C. Line muffin tray with paper liners. Sift together wholewheat flour, baking powder, baking soda and salt in a bowl.

step 2

Stir in sugar and lemon zest. Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.

step 3

Whisk in oil and lemon juice. Pour the liquid mixture into the dry ingredients. Gently stir just until moistened. Fold in the blueberries.

step 4

Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake for 22-25 minutes.

step 5

Let cool in the pan for a few minutes before turning them out on a cooling rack. Drizzle over the glaze. Serve warm and fresh. Enjoy!