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!
Author: Natasha Minocha
1 1/4cupLight coconut milk
1tbspApple cider vinegar
1/4tspPure lemon oiloptional
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.