These Vegan blueberry lemon muffins are soft, fluffy and loaded with flavor. Bursting with sweet blueberries in every bite and topped with a tangy lemon icing. Made from scratch with pantry ingredients in just around 30 minutes!
- 1 cup almond milk, or plant based milk of choice
- 1 tablespoon ground flaxseed
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup neutral oil, like avocado oil
- ¾ cup granulated sugar
- 1 ¾ cups (220g) all purpose flour
- ½ cup (50g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping cup (160g) blueberries, tossed with 1 tablespoon flour
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
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Start by preheating the oven to 180C (350F) and line muffin pan with paper liners. Lightly brush them with oil.
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Stir together almond milk, ground flaxseed, vanilla extract, lemon juice and zest in a mixing bowl. Let the mixture sit for 10 minutes until it starts to curdle a little like butter milk. Stir in the oil and sugar.
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In a small bowl, stir together the flour, almond flour, baking powder, baking soda and salt. Add to the milk mixture in the mixing bowl and gently stir until just combined. Gently fold in the blueberries that have been tossed in 1 tablespoon of flour.
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Divide the batter evenly into the prepared muffin pan. Top with a few of blueberries and bake in the oven for about 18-22 min depending on your oven. Check that a stick comes out clean when inserted in the middle of the cake.
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Let the muffins cool for about 10 minutes before removing them from the muffin pan. Remember that vegan muffins can be a little delicate before they are cooled.
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Stir togehter the optional icing while the muffins are cooling. Drizzle over the muffins and let the icing set before storing the muffins in an airtight container.
Fresh or frozen blueberries can be used in this recipe. Do not defrost the blueberries before adding to the batter if using frozen.
Store in an airtight container for 4-5 days.
Freeze for up to 4 months.