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
- 2 cups Wholewheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tsp Lemon zest
- 1/2 cup Caster 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
- 1 cup Blueberries
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 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 at 180 C 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!
Streusel
- 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.
Lemon Glaze
- Combine lemon juice and icing sugar until a thick smooth mixture is formed.
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