Vegan Blueberry Muffins
Servings: 12 muffins
These light n' fluffy vegan blueberry muffins are perfect to pair with a cup of coffee and a good book. They are full of sunshine, a little lemon zest and gorgeous fresh blueberries.
Equipment
- oven
- muffin tin
Ingredients
- 1 cup oat milk unsweetened, room temperature
- 2 tsp lemon juiced
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt, unrefined
- ½ cup pure maple syrup room temperature
- ¼ cup coconut oil, unrefined melted
- 1 tsp vanilla extract
- 1 lemon zest
- 1 ½ cups blueberries fresh
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- Zest 1 lemon and set aside.
- In a small bowl combine oat milk and lemon juice. Set aside to allow milk to curdle.
- In a larger bowl combine flours, baking powder, baking soda and salt.
- In a separate bowl whisk together maple syrup, melted coconut oil, lemon zest and vanilla extract.
- Add oat milk mixture to wet ingredients and whisk until smooth.
- Stir in dry ingredients until well incorporated. Be careful not to over-mix; a few lumps are okay, Gently fold in the blueberries.
- Spoon into prepared muffin tins, filling each cup about 3/4 full. Bake 20-25 minutes.
Notes
- Use room temperature oat milk and maple syrup so that the coconut oil doesn't solidify when mixed together.
- Use fresh blueberries to avoid excess moisture in the batter.
- If you don't have whole wheat flour on hand, you can use 2 cups total all-purpose flour.
- Store in an air-tight container on the counter for up to 4 days.
Nutrition
Calories: 173kcal, Carbohydrates: 30g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Sodium: 211mg, Potassium: 96mg, Fiber: 2g, Sugar: 10g, Vitamin A: 11IU, Vitamin C: 3mg, Calcium: 73mg, Iron: 1mg