{"id":7362,"date":"2023-04-19T14:33:00","date_gmt":"2023-04-19T09:03:00","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=7362"},"modified":"2024-08-30T12:24:42","modified_gmt":"2024-08-30T06:54:42","slug":"vegan-blueberry-lemon-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/vegan-blueberry-lemon-muffins\/","title":{"rendered":"Vegan Lemon Blueberry Muffins"},"content":{"rendered":"\n

These Vegan Lemon Blueberry Muffins<\/strong> will be an instant favorite! They are soft, fluffy, and moist, filled with juicy blueberries and citrus flavor. With crunchy streusel and a dash of sweet-tart lemon glaze, these super-easy muffins are irresistible!<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

Bursting with lemon flavor and juicy blueberries, these really are the best vegan muffins. Any egg-free recipe still makes me a bit nervous. But I was pleasantly surprised with the combination of coconut milk and apple cider vinegar I used as a substitute. It gave enough lift and lightness to the blueberry lemon muffins. <\/p>\n\n\n\n

Love blueberries? Then, do try my soft and zesty blueberry and lemon bread<\/a>, refreshing watermelon blueberry salad<\/a>, nourishing pear blueberry smoothie<\/a>, and this cool and creamy frozen yogurt bark<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 It's super simple to make, using basic pantry ingredients.<\/p>\n\n\n\n

\u2728 You can use fresh or frozen blueberries.<\/p>\n\n\n\n

\u2728They are fast to make, ready in about 30 minutes!<\/p>\n\n\n\n

\u2728 The light streusel adds a crunchy texture and makes the muffins even more tempting!<\/p>\n\n\n\n

\u2728 These muffins are perfect for breakfast, snacking, picking up on the go, to enjoy with coffee - basically any time!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used wholewheat flour here, but all-purpose flour will work just as well.<\/p>\n\n\n\n

Oil:<\/strong> I enjoy baking with coconut oil, so that's what is used here. Feel free to substitute with any neutral-tasting oil you prefer.<\/p>\n\n\n\n

Sugar:<\/strong> I used caster sugar in this recipe as it dissolves very easily. But regular granulated sugar or raw sugar will work well too.<\/p>\n\n\n\n

Milk:<\/strong> I kept the recipe dairy-free and used coconut milk. You can swap with any plant-based milk like almond milk<\/a>, oat milk<\/a>, or cashew milk<\/a>. You even use regular cow's milk.<\/p>\n\n\n\n

Vinegar:<\/strong> Apple cider or regular white vinegar both work well.<\/p>\n\n\n\n

Lemon:<\/strong> We use fresh lemon juice and zest in this blueberry muffin recipe for the best citrusy, zingy flavor!<\/p>\n\n\n\n

Blueberries:<\/strong> Use fresh or frozen berries. If using frozen berries, don't thaw them.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Lemon Blueberry Muffins<\/h2>\n\n\n\n

Step 1:<\/strong> Preheat the oven and line your muffin tray cavities with paper liners.<\/p>\n\n\n\n

Step 2:<\/strong> Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.<\/p>\n\n\n\n

Step 3:<\/strong> In a small bowl, mix the sugar and lemon zest with your fingertips.<\/p>\n\n\n\n

Step 4:<\/strong> Sift together wholewheat flour, baking powder, baking soda, and salt in a large bowl.<\/p>\n\n\n\n

Step 5:<\/strong> Stir in the lemon-sugar.<\/p>\n\n\n\n

Step 6:<\/strong> Whisk in oil, lemon juice, and pure lemon oil (if using) into the milk-vinegar mixture.<\/p>\n\n\n\n

Step 7:<\/strong> Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened. <\/p>\n\n\n\n

Step 8:<\/strong> Toss the blueberries with some flour and fold them into the batter.<\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Step 9:<\/strong> Spoon in the batter into the cups. Fill them 3\/4 of the way. Sprinkle with the streusel and bake until a skewer inserted comes out clean.<\/p>\n\n\n\n

\"Muffin<\/figure>\n\n\n\n

Step 10:<\/strong> Let cool in the pan for a few minutes before turning them out on a cooling rack.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 11:<\/strong> Drizzle over the glaze. Let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!<\/p>\n\n\n\n

Please see the recipe card below for detailed step-by-step instructions.<\/em><\/p>\n\n\n\n

\"Muffins<\/figure>\n<\/div><\/div>\n\n\n\n
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<\/a>Pro Tips <\/h2>\n\n\n\n