Vegan Lemon Blueberry Muffins
Made with zesty lemon juice and juicy blueberries, these Vegan Lemon Blueberry Muffins are a delicious and healthy way to start your day!
Servings: 12 muffins
Calories: 184kcal
Equipment
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest of 1 lemon
- ½ cup non-dairy milk
- ½ cup liquid sweetener maple syrup, agave, etc.
- ⅓ cup neutral oil
- 1 cup fresh or frozen blueberries
- juice of one lemon
Instructions
- Preheat your oven to 400 °F and grease 12 muffin cups with cooking spray or line them with silicone baking cups.
- In a small bowl, prepare the flax egg by mixing together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to thicken.
- In a large bowl, whisk together the dry ingredient, from the flour to the lemon zest.
- Add in the non-dairy milk, sweetener, oil, flax egg and the juice of one lemon and mix until the batter just comes together.
- Fold in the blueberries.
- Divid the batter among the 12 muffin cups and bake for 20-25 minutes until golden on the top and a toothpick inserted into the center comes out clean.
- Allow to cool before enjoying!
Video
Notes
Muffins are a great food to meal prep or make in bulk as they store well in the fridge and can be frozen for longer periods of time.
Countertop: You can store any leftover muffins on the countertop in an airtight container for 1-2 days.
Fridge: Keep muffins fresher for longer by placing them in an airtight container in the fridge for 5-7 days.
Freezer: To freeze muffins, first allow them to cool completely. Then individually wrap each muffin in plastic wrap and stored them in a freezer-safe zip-lock bag for up to 2 months. To thaw frozen muffins, remove them from the freezer the night before you want to enjoy them and allow them to come to thaw in the refrigerator. Then heat them in the microwave until warmed through.
Nutrition
Serving: 1muffin | Calories: 184kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 275mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg