Vegan Blueberry Lemon Poppy Seed Muffins
User Reviews
4.7
75 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Chill Time
10 mins
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Total Time
1 hr
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Servings
12
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Calories
239 kcal
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Course
Dessert, Baked Goods
Vegan Blueberry Lemon Poppy Seed Muffins
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 extra-large lemon, or 2 small lemons
- 1/3 cup almond milk or other non-dairy milk
- 1 1/2 cups (~180g) all-purpose flour* + 3 extra tablespoons**
- 2/3 cup (~75g) almond flour or meal
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut yogurt or other non-dairy yogurt***
- 2/3 cup pure maple syrup
- 1 large ripe banana, mashed
- 2 tablespoons refined coconut oil, melted (or a neutral oil of choice)
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
- 1 cup fresh blueberries
- For serving lemon zest and Lemon Icing (below)
Lemon Icing
- 1 cup organic powdered sugar
- 1-2 tablespoons almond milk or other nondairy milk
- Juice of 1/2 lemon
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Instructions
- Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners. I recommend lightly oiling the muffin liners, as there’s very little oil in this recipe.
- Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
- In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
- Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
- Toss together the blueberries with the extra 3 tablespoons of flour.
- Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
- Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
- Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
- If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon.
Notes
- *To make these muffins gluten-free, substitute an all-purpose gluten-free flour, such as this.
- **For rolling in the blueberries to prevent them from sinking.
- ***Use a relatively thin yogurt, not a thick Greek-style one.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
116mg
(5%)
Potassium
145mg
(4%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
18IU
(0%)
Vitamin C
14mg
(16%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 116mg | 5% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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