Author Notes
Delicious, healthy muffins that combine the flavors of lemon and blueberry. Light and refreshing, they're a perfect treat for summer!
Nutrition Info (per muffin): 165 calories, 4g fat, 2g fiber, 2g protein
—thesinglebite
Ingredients
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1 cup
All Purpose Flour
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1/2 cup
Whole Wheat Flour
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1/2 cup
Quick Cooking Oats
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1 tablespoon
Baking Powder
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1/2 teaspoon
Salt
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2/3 cup
Sugar
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1/4 cup
Eart Balance Vegan Butter
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1/2 cup
Unsweetened Applesauce
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1/3 cup
Unsweetened Soy Milk
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1 teaspoon
Vanilla Extract
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2 teaspoons
Lemon Juice
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1 teaspoon
Lemon Zest (from about 1 large lemon)
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1 cup
Fresh Blueberries
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1 tablespoon
Lemon Juice
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1/2 cup
Powdered Sugar
Directions
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Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
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Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.
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In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest. Whisk together until mixed. Add dry ingredients to and stir until just combined (you don't want to over mix). Gently fold in the blueberries. Batter will be thick.
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Spoon into muffin tins and bake for 20-25 minutes.
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Once muffins are cool and ready to glaze, make the the glaze by whisking the 1 Tbsp of lemon juice and powdered sugar together in a bowl. Drizzle over muffins.
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