Description

Delicious, fluffy, 100% whole grain + vegan Lemon Blueberry Muffins bursting with bright lemon flavor! Moist, healthy, irresistible muffins the whole family will love.

Scale

Ingredients

1 1/2 cups unsweetened vanilla almond milk + 1 tbsp lemon juice
2 1/2 cups whole wheat pastry flour, spooned and leveled
1/2 cup organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Zest of 2 large lemons
1 cup fresh blueberries
1/3 cup coconut oil, melted
1 tsp vanilla extract

Instructions

Preheat the oven to 400°F. Lightly grease a muffin tin.
Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
Measure flour by spooning it into measuring cup and leveling with a knife, being careful not to pack it in. Place flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring to combine. Stir in lemon zest and blueberries.
Stir oil and vanilla into almond milk mixture. Pour into the dry ingredients, stirring just until combined, being careful not to over-mix.
Spoon batter into the prepared muffin cups, filling them to the top. Bake for 18 to 20 minutes, until a fork comes out clean. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool. Store leftover muffins in an air-tight container on the counter.

Notes

STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.

GLUTEN FREE OPTION: You can sub an all purpose gluten free flour.

Keywords: lemon blueberry muffins, healthy lemon blueberry muffins, vegan lemon blueberry muffins