I love muffins. My mom used to make Lemon Blueberry Muffins all the time when I was younger and I've held a spot for them in my heart ever since. I just find it to be such a delicious flavour combo. They are super fresh and perfect for breakfast or an afternoon snack. I created this recipe for my 'Recipe of the Week' subscribers. I send out new recipes straight to your inbox every Sunday morning at 9am PST. Interested in checking it out? Click here.
These can be made gluten-free by substituting gluten-free all-purpose flour and you can substitute the sugar for a sugar-replacement such as Lakanto. If you can't find Bob's Red Mill Egg replacer, you can try using 1/2 cup of mashed banana but I haven't tried it myself. I do have a good feeling about it though.
Makes 12 muffins
1 cup plant milk (I like using soy, oat, or cashew)
1 tbsp apple cider vinegar (or lemon juice)
2 vegan eggs (I use Bob's Red Mill egg replacer), or use 1/2 cup of mashed banana instead (I haven't tested this)
¾ cup of granulated sugar
A pinch of sea salt
2.5 cups flour (or sub for gluten-free flour)
1 tbsp baking powder
1 tsp baking soda
½ cup vegan butter
1 tsp grated lemon zest
3 tbsp fresh lemon juice
1 tbsp vanilla extract
2 cups blueberries, you can use frozen but do not thaw them first or else you will have purple muffins.
Streusel Topping Ingredients:
½ cup all-purpose flour (or gluten-free)
¼ cup of sugar
½ tsp cinnamon
3 tbsp melted vegan butter
Make the streusel topping by mixing the ingredients together until it forms a crumbly dough.
Preheat the oven to 400F and line a muffin tin or use a silicone muffin tray.
In a small bowl, mix plant milk and apple cider vinegar (or lemon juice), to make the vegan buttermilk, set aside for 10 minutes.
Mix the vegan eggs and let sit until it thickens.
In a medium-sized bowl, whisk together the sugar, melted butter, lemon zest, lemon juice, and vegan egg mixture.
In another medium-sized bowl, whisk together the flour, baking powder, baking soda, and sea salt.
Using a spatula, gradually add the dry ingredients to the wet ingredients until just combined. Gently fold in the blueberries, being careful not to squish them.
Divide the batter between the muffin tins, filling just until 3/4 full, and then sprinkle the streusel on top.
Bake for 20 minutes until slightly golden on top and a toothpick comes out clean after being inserted into the center. Allow to cool for a few minutes before removing from the tray.
Tag me on Instagram if you make this recipe so I can feature you. @KaitlynDickie
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