These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. I love blueberries and I love lemon and as I have a plentiful supply of both I decided to make some Lemon & Blueberry Cornmeal Muffins. Or glaze with an easy icing for afternoon tea. Why buy store-made muffins when it is this easy to make your own fresh and healthy muffins at home? The vegan buttermilk is crucial. This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. The lemon and blueberry flavor combination make the muffins taste so fresh! I’m kind of in love with them, and my husband couldn’t even tell that they were gluten-free! That way they work brilliantly for breakfast. These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Their Lemon Olive Oil is great too and is a more typical flavor in blueberry muffins. These Lemon Blueberry Muffins combine the juicy sweetness of blueberries with tangy notes of fresh lemon zest. :) These muffins were a total accident, that turned out SO amazingly.

These Lemon Blueberry Muffins are gluten free, vegan, and taste wonderful! Made with a hint of lemon to take these muffins to the next level. They have a tender crumb with a lemon-sugar crusted topping and they are done in no time! This post is sponsored by Kroger. The perfect vegan blueberry muffins! How To Make Vegan Blueberry Muffins. If you’re looking for more vegan baked goods, you’ll also love: vegan banana chocolate chip muffins, vegan scotcheroos, and vegan lemon pound cake cupcakes. Sprinkle lemon sugar evenly over muffins. and … Having said that, I am drawn toward plant-based options (love me some veggies!)
Dairy-Free Blueberry Muffins (vegan) makes 12 muffins I hope you enjoy these secretly-vegan muffins. How to make vegan lemon blueberry muffins. These muffins are really easy to make and are the perfect way to take advantage of blueberry season. Lemon Blueberry Multigrain Muffins. If you make these Vegan Lemon & Blueberry Muffins, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them! No milk substitutes, no vegan butters, just plain old flour and a few other ingredients. Making blueberry muffins requires a handful of ingredients and a few simple steps: Make the batter: Mix together the wet ingredients with the sugar, stir to help soften the sugar granules (you can easily use a 2 cup measuring cup for this).In a large mixing bowl, mix together the flour, baking powder and salt (shown above). Making perfect vegan blueberry muffins. A delicious and healthy breakfast or snack. Bursting with the juices of blueberry and freshness of lemon they are hard to resist. Bake them for your new neighbour, or just for yourself! These lemon, poppy seed and blueberry vegan muffins contain an extra portion of fruit. You guys, the result was amazing! I was planning on making regular blueberry muffins when I realized two things: A) The carton of blueberries I bought was on the verge of going bad, B) I had never shared my favorite blueberry muffins … These vegan blueberry muffins are low-fat and oil free, but still perfectly moist, tender and really easy to make.

Vegan lemon poppyseed muffins packed with blueberries and dunked in a delicious blueberry glaze! Feel free to mix it up by replacing the blueberries with strawberries, or even some cherries and chocolate chips!
For more easy-peasy baking fun, why not try my Easy Vegan Banana Bread.. Alternately, replace the 1 cup of non-dairy milk with 1/2 cup lemon or orange juice plus 1/2 cup of plant milk. (Toward the bottom of this post, right before the recipe, I’m giving away a free copy of the cookbook to one reader.)

Made with a hint of lemon to take these muffins … Vegan Blueberry Lemon Streusel Muffins Elephantastic vegan grated lemon zest, all purpose flour, vanilla extract, vegan butter and 10 more Vegan Lemon Poppy Seeds Mini Muffin … Letting this mixture sit for 5-10 minutes enhances the dairy flavour, without actually using dairy! I have eaten a lot of muffins in my time and these are by far the lemoniest muffins I have ever tasted. Bursting with the juices of blueberry and freshness of lemon they are hard to resist. This recipe for vegan lemon blueberry muffins is adapted from Zsu Dever‘s new cookbook with Vegan Heritage Press, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a great and healthy treat and keep moist and fresh for days. Alternately, replace the 1 cup of non-dairy milk with 1/2 cup lemon or orange juice plus 1/2 cup of plant milk. This easy vegan lemon and blueberry muffins recipe is a must-try by every foodie. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.

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