Vegan lemon blueberry muffins
This easy vegan blueberry and lemon muffins recipe is a must-try by every foodie. Bursting with the juices of blueberry and freshness of lemon they are hard to resist.
Servings 10 muffins
Calories 193kcal
Ingredients
- 2 cups all purpose flour
- 2.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup + 2 tablespoons granulated sugar adjust as per taste
- 1 cup soy milk you can also use any other plant based milk of your choice.
- 1.5 cups blueberries fresh or frozen
- Zest of 1 lemon
- ½ cup lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons canola oil
Instructions
- Add apple cider vinegar to the soy milk, mix and keep aside for a few minutes.Let the milk curdle.
- In a bowl mix all purpose flour, baking powder, baking soda, and salt.
- In another bowl mix granulated sugar, canola oil, lemon zest, lemon juice and vanilla extract. Add the curdled soy milk and mix.
- Add dry ingredients to the wet ingredients and mix nicely.
- Finally, add the blueberries and gently fold.
- Put the batter in muffin molds and bake in a pre-heated oven for around 25-30 minutes at 180 degrees Celcius.
- Once done, take out the baking tray and allow the muffins to cool on a cooling rack for a few minutes. Enjoy!
Notes
- You can use both fresh and frozen blueberries to make them. However, if using frozen, don't thaw them otherwise the batter will change its color when mixed with thawed berries.
- The batter of muffins should be on the thicker side otherwise the berries will settle at the bottom and won't get distributed properly.
Nutrition
Calories: 193kcal