Lemon Blueberry Muffins Recipe: A Simple Recipe.
These vegan lemon blueberry muffins are the perfect way to use up extra blueberries from your garden or farmers market haul. They’re also great for breakfast or dessert!
INGREDIENTS
- 1/2 cup butter, softened
- 1 cup sugar (or you could use brown sugar or even molasses)
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all, purpose flour (you could also use whole wheat flour)
- 3 teaspoons baking powder (make sure it’s fresh!)
- Zest of one lemon, juiced and strained for about 2 tablespoons worth of juice (use bottled if you want to speed this up)
- 1 tablespoon milk mixed with 2 teaspoons cornstarch (this will act as a thickener when we add it later on)
1 ¾ cups gluten, free 1 to 1 flour (I use Bobs Red Mill)
- For the gluten, free baking blend, you can go with store, bought or make your own. To make your own, combine 2 cups brown rice flour, 2 cups sorghum flour, 3/4 cup tapioca starch and ½ cup potato starch in a large bowl. Whisk well to combine fully. Store in an airtight container in a cool dry place for up to two months.
½ tsp. salt
Salt is a mineral that helps your body maintain fluid balance. It’s also essential to taste and flavor, as it makes food taste salty. Most people consume too much salt in their diets, which can lead to serious health problems like high blood pressure and heart disease I don’t think you need any more salt in your diet than the amount naturally found in food. In fact, most Americans consume about twice what their bodies need every day!
2 tsp. baking powder
- Measure baking powder with a measuring teaspoon.
- To substitute baking powder, use 1 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar for each 1 tsp. of baking powder called for in a recipe.
1 cup granulated sugar (I use organic cane sugar)
Sugar is a carbohydrate, which is a type of nutrient that contains the chemical element carbon. Carbohydrates are found in many different foods and are an important source of energy for your body. In addition to providing energy, carbohydrates are also necessary for other functions such as making hemoglobin (the substance in red blood cells that carries oxygen around the body), aiding digestion and supporting brain function.
½ cup coconut oil, solid (vegan butter or vegetable oil will work too)
This is the star ingredient in these muffins. Coconut oil is a healthy fat that can help your body absorb nutrients from other foods. It also contains medium chain triglycerides (MCTs), which are known to aid digestion and boost metabolism. If you’d like to switch it up, you could use any neutral, tasting oil like avocado or sunflower instead of coconut.
2 large eggs
Eggs are a great source of protein, B vitamins, iron and zinc. However, they also contain cholesterol. So if your doctor has told you to limit your cholesterol intake due to high blood pressure or heart disease (yup–eggs can be on the naughty list there), skip this recipe!
¼ cup almond or cashew milk (or any other dairy free/vegan milk you like)
- 1 teaspoon apple cider vinegar
Zest and juice of one lemon or lime, divided
- Zest: Add to batter.
- Juice: Add to muffin cups before filling.
1 cup blueberries, fresh or frozen (if using frozen allow them to thaw completely and drain off any excess liquid)
- 1 cup blueberries, fresh or frozen (if using frozen allow them to thaw completely and drain off any excess liquid)
- 1/2 cup all, purpose flour
- 1/2 cup oat flour or oat bran flakes ground in a food processor or blender until fine
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
Combine the flours, sugar, and baking powder in a medium bowl. Add the butter and work it into the dry ingredients with your hands until they’re crumbly. Add the milk and eggs to make a thick dough that holds together when you pinch it between your fingers. Fold in the blueberries last by hand so that they don’t break apart.
These vegan muffins are great for dessert or breakfast!
They are gluten free, easy to make and delicious! They are also healthy and easy to eat on the go, or store in the freezer. Lemon Blueberry Muffins are a great way to start your day or end it with some deliciousness. They are quick and easy to make, and they come together in less than 30 minutes!
