Spring

Classic Vegan Blueberry Lemon Muffins

by:
July 18, 2015
5
5 Ratings
Classic Vegan Blueberry Lemon Muffins
Photo by Sophie - Wholehearted Eats
  • Makes 12
Author Notes

Soulmates Blueberry and Lemon together again in this Vegan take on a classic muffin. 2 —Sophie - Wholehearted Eats

What You'll Need
Ingredients
  • 2 1/4 cups Flour
  • 1 cup Almond Milk
  • 2 tablespoons Almond Milk
  • 1/2 cup Oil
  • 3/4 cup Evaporated Cane Sugar
  • 1/2 teaspoon Sea Salt
  • 2 tablespoons Flax Meal mixed with 6 Tbsp Water
  • 1 teaspoon Vanilla
  • 2 teaspoons Baking Powder
  • 1 1/2 cups Blueberries
  • 2 teaspoons Lemon Zest
Directions
  1. Combine the flour, sugar, salt, and baking powder in a bowl
  2. Mix the flax meal with water and let sit for 5 minutes. Add the flax meal to the milk, zest, oil, and vanilla.
  3. Pour the wet mix into the dry mix and stir just until combined. Add the blueberries, and mix gently.
  4. Scoop into 12 lined muffin cups and bake at 350 F for 25-30 minutes, or until the tops spring back when lightly touched.
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1 Review

SloanieBakes
SloanieBakes May 9, 2020
I made these muffins for my vegan parents and it received amazing reviews from them! Even the non-vegans loved it :)