These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla. Just 40 minutes – no special equipment required.
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup almond flour
- 1/3 cup raw sugar* (see note below)
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 cup oat milk*
- 1/4 cup melted coconut oil*
- 1 teaspoon vanilla extract
- Heat the oven to 400ºF. Line a muffin tin with paper cups (or lightly brush them with oil to prevent sticking).
- In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup almond flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Then add blueberries and toss with a rubber spatula to coat in flour.
- In a measuring cup or medium bowl, whisk together 1 cup milk, 1/3 cup melted coconut oil, and 1 teaspoon 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 overmix.
- Using an ice cream scoop or tablespoon, divide the batter among the muffin cups. 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.
- Raw sugar can be subbed with maple sugar or coconut sugar. Regular white sugar will also work.
- Oat milk is the best vegan milk for baking because it’s rich and most closely resembles whole 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 oil if you don’t. You can also sub it with avocado oil or organic canola.
- Serving Size: 1 muffin
- Calories: 220
- Fat: 11.2 g
- Carbohydrates: 27.7 g
- Fiber: 2.1 g
- Protein: 4.4 g
Keywords: vegan, blueberry, almond flour, muffins, healthy