Vegan Lemon Blueberry Muffins

5 from 7 votes

Vegan Lemon Blueberry Muffins

These Moist & Healthy Vegan Lemon Blueberry Muffins Are Bursting With Fresh Blueberries And Zesty Lemon Flavor. Perfect For Breakfast, Brunch, Snack Or Even Dessert With A Little Whipped Topping.

Prep Time15

Cook Time25

Total Time40

Course: Baking, Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Muffins

Calories: 195kcal

Author: Nija Clark

Equipment

Muffin pan - you’ll need 2-6cup muffin pans or 1-12 cup muffin pan for this recipe
Scoop - to easily fill your muffin liners
Silicone or Paper liners - to keep muffins from sticking to pan
Microplane - to zest lemons

Ingredients

Muffins Base

2 ¼ cups All Purpose Flour - this recipe was tested with gf and non gf flour brands
2 cups Blueberries - washed, drained & divided
1 ¼ cups Sugar
1 cup Dairy-Free milk
½ cup Oil i.e. canola
6 tablespoons JUST Egg - or 2 flax eggs
1 tablespoon Baking powder
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
1 teaspoon Salt
Finely grated zest of 1 lemon

Blueberry Compote for topping

1 cup Blueberries
½ tablespoon Sugar

Instructions

Preheat the oven to 425°F.
Next line a muffin tray with a cupcake/muffin liner. And if you are using nonstick muffin tray spray it with oil so your muffins, come out without sticking to the surface. You can also use Silicon cupcake liners or paper one too.
In a small saucepan over medium heat, bring 1 cup of the blueberries and ½ tablespoon of sugar to a simmer. Cook; mashing with a fork occasionally, until thickened about 5 minutes. Let cool to room temperature about 10 minutes.
In a medium sized bowl mix all dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder and salt in a large bowl.
In a large bowl mix all the wet ingredient: whisk together the oil, egg substitute, non-dairy milk and extract’s. Stir until blended.
Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter, as this can lead to dense, tough muffins.
Toss the blueberries in a tablespoon flour before adding, to keep them from sinking to the bottom of the muffin. The flour coating helps suspend them better during cooking so you don't get as much sinkage too. Gently mix the flour-tossed blueberries into the batter until evenly distributed.
Divide the muffin batter into lined muffin pan. Make sure to fill each cup about ¾ full.
Spoon about 1 teaspoon of the blueberry compote into each muffin batter center; using a fork, swirl.
Bake at 425°F for 25 minutes. Until a toothpick inserted in the middle comes out clean and the tops are golden brown. Remove from the heat. Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.

Nutrition