Quick Baked Lemon Blueberry Vegan Muffins
These incredibly flavourful - and moist! - lemon blueberry muffins are way yummier than store-bought…and so easy to make (in just 30 minutes!). Less sugar than a typical muffin and made with whole wheat flour for extra nutrition, the whole family will love these tender and tasty treats.
Equipment
- 12 well muffin pan
Ingredients
- 2 cups flour I use 1 cup AP and 1 cup whole wheat but your choice!
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups unsweetened soy milk or whatever milk you have on hand
- ⅔ cup cane sugar
- ½ cup avocado oil or any neutral oil you have
- ¼ cup ground flax
- 1 lemon zest and juice
- 1 teaspoon vanilla
- 1 heaping cup blueberries fresh or frozen
Instructions
- Preheat oven to 375℉ (190℃) and line a 12 well muffin pan with parchment or reusable muffin cups...you can skip that if you have really good nonstick muffin pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, lemon zest and salt. In a small bowl (or large glass measuring cup), mix together the soy milk, sugar, oil, lemon juice, ground flax, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined, don't overmix! Then gently fold in the blueberries.
- Using a ⅓ cup measuring cup or scoop, divide batter between muffin cups.
- Bake for 18 - 22 minutes, until muffins are golden and dry to the touch, and a toothpick inserted into the centre of the muffin comes out clean.
- Let cool in the pan 5 minutes, then carefully remove to a wire cooling rack and enjoy!
Notes
Store on the counter for 1-2 days, the fridge for 3-4 days or the freezer for up to a month.
Worried about frozen blueberries bleeding or sinking to the bottom? I've got tips in the body of the post!