Eggless Blueberry Muffins with Lemon
Eggless blueberry muffins made with plant based milk, yogurt, oil, and fresh lemon zest. No eggs, no dairy, no mixer. One bowl, 10 minutes of prep, fluffy and tender every time.
6 muffins
Calories: 281kcal
Ingredients
- 1 cup plant based milk oat, almond, or soy
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/3 cup vegetable oil
- 1/2 cup plant based yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375F. Line a muffin tin with liners or grease well.
- Mix the plant based milk with the lemon juice in a small bowl. Let it sit for 5 minutes to curdle into a buttermilk.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk, oil, yogurt, and vanilla. Stir until just combined. Do not overmix.
- Fold in the blueberries gently.
- Fill each muffin cup about 3/4 full.
- Bake for 20 to 25 minutes until golden on top and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- The yogurt and oil replace the eggs.
- No flax egg or egg replacer needed.
- Use fresh lemon zest, not dried. This is where all the lemon flavor comes from.
- Frozen blueberries work. Do not thaw them, add them frozen so they don't bleed.
- Spoon and level the flour. Scooping packs too much and makes them dry.
- Store in an airtight container at room temperature for 3 days, or freeze up to 2 months.
Nutrition
Serving: 1muffin | Calories: 281kcal | Carbohydrates: 63g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 308mg | Potassium: 204mg | Fiber: 2g | Sugar: 29g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg