Vegan Blueberry Lemon Muffins
Vegan Blueberry Lemon Muffins are soft and moist, crammed with juicy blueberries, topped with a crunchy streusel and a dash of sweet-tart lemon glaze!
Servings: 10 Muffins
Calories: 290kcal
Ingredients
- 1 1/4 cup Light coconut milk
- 1 tbsp Apple cider vinegar
- 1/3 cup Coconut oil
- 2 tbsp Lemon juice
- 1.5 tsp Vanilla extract
- 1/4 tsp Pure lemon oil optional
- 1/2 cup Caster sugar
- 2 tbsp Lemon zest
- 2 cups Wholewheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Blueberries
- 2 tsp Wholewheat flour
Streusel
- 3 tbsp Wholewheat flour
- 2 tbsp Caster sugar
- 2 tbsp Almond flakes
- 2 tbsp Coconut oil
Lemon glaze
- 1/4 cup Icing sugar
- 2 tsp Lemon juice
Instructions
Muffins :
- Preheat your oven to 220 C/ 425 F. Line your muffin tray cavities with paper liners.
- Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.1 1/4 cup Light coconut milk, 1 tbsp Apple cider vinegar
- Whisk in oil, lemon juice, vanilla extract, and lemon oil (if using) into the coconut milk-vinegar mixture.1/3 cup Coconut oil, 2 tbsp Lemon juice, 1/4 tsp Pure lemon oil, 1.5 tsp Vanilla extract
- Mix sugar and lemon zest in a small bowl using your fingertips.1/2 cup Caster sugar, 2 tbsp Lemon zest
- Sift together wholewheat flour, baking powder, baking soda, and salt in a large bowl.2 cups Wholewheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
- Whisk in the lemon sugar.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
- Toss the blueberries with 2 teaspoons of flour and fold them into the batter.1 cup Blueberries, 2 tsp Wholewheat flour
- Spoon the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 180 C / 350 F for 12-15 minutes or until a skewer inserted in the center 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!
Streusel
- Make the streusel: Combine the flour, sugar, almonds, and coconut oil with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.3 tbsp Wholewheat flour, 2 tbsp Caster sugar, 2 tbsp Almond flakes, 2 tbsp Coconut oil
Lemon Glaze
- Combine lemon juice and icing sugar until a thick, smooth mixture is formed.1/4 cup Icing sugar, 2 tsp Lemon juice
Video
Notes
- Don't over-mix. The ingredients should be just moistened.
- Toss the blueberries with 1-2 teaspoons of flour before adding them to the batter. This will prevent them from sinking to the bottom of the muffins.
- Use paper /silicone liners or grease the baking cups really well. I always prefer paper liners for a mess-free cleanup.
- Fill the pans only 3/4s of the way. Add water to the empty cups if you don't have enough batter to fill them all. This helps in even baking.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter, helping to get tall bakery-style muffins!
- Wait for a few minutes before taking out the ready muffins from their pan, then put them out on a wire rack to cool. This will prevent the muffins from getting soggy at the bottom.
Nutrition
Serving: 1Muffin | Calories: 290kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg