These tender muffins are bursting with blueberries and tangy with lemon zest. They’re made with vegan yogurt and bake up golden and fragrant. Use fresh blueberries and lemons for best results. These muffins freeze well (if any are left!), so if you are lucky enough to have an abundance of blueberries, these are a great use for them. And don’t you know that you should eat berries every day? They’re an important part of a healthy diet.
I’ve used both coconut and almond milk yogurt with good results. As long as the yogurt isn’t sweetened, it will work fine. It’s also okay if the yogurt is vanilla flavored. A little vanilla never hurts!
Here’s another great breakfast recipe:
Blueberry Lemon Muffins
Prep
Cook
Total
Yield 12 muffins
Bursting with flavor and tangy with lemon, these tender vegan muffins are glazed with a sweet lemon icing.
Ingredients
For the muffins:
- ½ cup grapeseed or canola oil
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- Finely grated zest of 2 lemons
- ¾ cup unsweetened and unflavored vegan yogurt
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 ½ cups fresh blueberries
For the glaze:
- ½ cup confectioner’s sugar
- 2 teaspoons freshly squeezed lemon juice
Instructions
Heat your oven to 375 degrees Fahrenheit. Prepare a muffin pan(s) with baking cups for 12 muffins.
In a large bowl, whisk together the oil, sugar, lemon juice, lemon zest and yogurt. In another bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just to combine. Fold the blueberries into the batter. Spoon the batter (it will be thick) into the baking cups to the top of each cup.
Bake the muffins for 30 minutes. While the muffins are baking, prepare the glaze by sifting the confectioner’s sugar so that no lumps are present. Whisk in the lemon juice with a fork and stir until completely smooth and no lumps are visible. When the muffins are done, let them cool for a few minutes. Take the muffins from the muffin pan and place them on a cooling rack set over a baking sheet to catch drips. Spoon about 2 teaspoons of glaze over each muffin.
Notes
I highly recommend using fresh blueberries in the recipe. If you only have frozen blueberries, thaw and dry them on paper towels to remove much of the liquid or else the muffins will be tinted blue.
Lemon zest is best when made on a fine microplane. It should be the texture of very fine hairs.
Fresh lemon juice is best for this recipe, and you’ll need the lemons to zest anyway!
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