Lemon Blueberry Vegan Muffins: Complete Recipes

Lemon Blueberry Vegan Muffins is one of the most beloved treats that can be made in a vegan-friendly manner is muffins. Today, we’re going to explore the world of Lemon Blueberry Vegan Muffins – a delightful combination of tart lemon and sweet blueberries that will surely tantalize your taste buds. These Lemon Blueberry Vegan Muffins are not only delicious but also offer a variety of health benefits.

Lemon Blueberry Vegan Muffins Complete Recipes

Lemon Blueberry Vegan Muffins Ingredients:

For the Muffin Batter:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil (coconut oil works well too)
• 1 cup almond milk (or any plant-based milk of your choice)
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with oil to prevent sticking.

2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the applesauce, vegetable oil, almond milk, fresh lemon juice, lemon zest, and vanilla extract until well combined.

3. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt.

4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

5. Add Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, you may want to toss them in a bit of flour to prevent them from sinking to the bottom.

6. Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.

7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

8. Prepare the Lemon Glaze: While the muffins are baking, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl. Adjust the consistency by adding more lemon juice if needed.

9. Glaze the Muffins: Once the muffins are out of the oven and slightly cooled, drizzle the lemon glaze over the top of each muffin.

10. Enjoy: Allow the muffins to cool completely before serving. They are best enjoyed fresh, but you can store them in an airtight container for a few days.

Health Applications:

1. Vegan-Friendly: These muffins are completely plant-based, making them suitable for vegans and those with dairy allergies or dietary restrictions.
2. Low in Saturated Fat: With no animal fats or dairy, these muffins are low in saturated fats, which can be beneficial for heart health.
3. Rich in Antioxidants: Blueberries are known for their high antioxidant content, which can help protect your cells from oxidative stress and support overall health.
4. Good Source of Fiber: Whole wheat flour provides dietary fiber that aids digestion and helps maintain steady blood sugar levels.
5. Vitamin C Boost: Lemons are an excellent source of vitamin C, which supports the immune system and skin health.
6. No Refined Sugars: These muffins use granulated sugar sparingly and opt for a simple powdered sugar glaze, reducing the overall sugar content.

Conclusion:

These Lemon Blueberry Vegan Muffins are a delightful and nutritious treat that showcases the delicious possibilities of vegan baking. They’re not only scrumptious but also offer various health benefits, making them a guilt-free indulgence you can enjoy anytime. Whip up a batch and savor the wonderful blend of lemony zest and sweet blueberries!