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Vegan Lemon Blueberry Muffins
Prep 10 minutes
Cooking 25 minutes
Total 35 minutes
Makes 12 muffins

Equipment

  • 1 muffin tin for 12 muffins

Ingredients
 

  • 300g / 2 cups plain flour gluten-free if needed, see notes
  • 2 teaspoon baking powder
  • 100g / ½ cup coconut sugar or other sugar
  • 1 pinch of salt
  • 250ml / 1 cup plant-based milk
  • 80ml / ⅓ cup olive oil or other vegetable oil
  • 3 tablespoon lemon juice (45ml)
  • 200g / 1 ½ cups blueberries fresh or frozen

Instructions
 

  • Preheat the oven to 175°C/350°F. Lightly grease a muffin tin or line it with patty pans.
  • Mix all dry ingredients (flour, baking powder, sugar and salt).
  • Add wet ingredients (milk, oil and lemon juice) and combine well.
  • Stir through the blueberries.
  • Fill up the cups of your muffin tin with the batter. Ensure the cups are evenly full so the muffins’ cooking time stays the same.
  • Bake the muffins for about 25 minutes. When cooked, they should be springy to the touch and have a bit of a crust.
  • Let them cool down for about 5 minutes, before removing them from the tray or before serving.

Notes

  • Gluten-free: I’ve made these muffins with a regular gluten-free flour blend, buckwheat flour, and different flours blended together (like sorghum, oat flour, tapioca and almond flour). They always come out well! If you use a scale for measuring, you probably need to use less flour (around 250g) because gluten-free flour tends to be lighter.
  • Storage: The muffins keep in an airtight container in the fridge for up to a week. You can also freeze them for 6 months.