Description
These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 3/4 cup almond flour
- 1/3 cup raw sugar (or any other granulated sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon
- 1 cup oat milk* (see note below)
- 1/4 cup melted coconut oil*
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 400ºF. Line a muffin tin with paper cups (or lightly brush it with oil to prevent sticking).
- In a large bowl, whisk together both flours, sugar, baking powder, and salt. Then add the blueberries and lemon zest, and toss with a rubber spatula to coat in flour.
- In a measuring cup or separate bowl, whisk together the milk, oil, and vanilla. Pour into the flour mixture, and fold with a rubber spatula just until everything’s combined and there are no dry patches of flour left. Do not over-mix.
- Using an ice cream scoop or tablespoon, divide the batter among the muffin cups, filling them almost all the way to the top. Bake until lightly golden, 22 to 25 minutes. Let stand for a few minutes in the tin, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container in the fridge and eat within 4 days.
Notes
- Oat milk is the best vegan milk for baking because it’s rich and most closely resembles dairy milk; cashew is another favorite. If all you have is almond or soy, that’ll work too.
- Use virgin coconut oil if you like the taste of coconut; use refined coconut oil if you don’t. (You can also sub with avocado oil.) To melt solid coconut oil, scoop some into a cup and microwave it for 10-30 seconds. Or melt it in a pot on the stove. Measure out 1/4 cup after it’s melted, then add to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Fat: 11.2 g
- Carbohydrates: 27.7 g
- Fiber: 2.1 g
- Protein: 4.4 g
