Lemon Blueberry Muffins Recipe (From Scratch)
Are you looking for a simple and delicious homemade plant-basee muffin recipe? These lemon blueberry muffins are filled with vibrant flavors and can be easily made from scratch in just a few simple steps. They are perfect for a delightful breakfast or snack.
6 muffins
Calories: 281kcal
Ingredients
- 1 cup plant-based milk such as almond, soy, or oat milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based yogurt
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a small bowl, mix the plant-based milk and lemon juice. Let it sit for about 5 minutes to curdle.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowlt. Add the lemon zest.
- Add the vegetable oil, plant-based yogurt, vanilla extract, to the plant-based 'buttermilk'. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the blueberries, being careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Enjoy these muffins warm, straight from the oven, with a pat of plant-based butter.
- They pair beautifully with a hot cup of tea or coffee.
- Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for a sweeter touch.
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: They can be kept in the fridge for up to a week. Just pop them in the microwave for a few seconds to warm them up before eating.
- Freezer: Freeze the muffins for up to 3 months. Thaw them at room temperature or warm them in the microwave.
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