Vegan Blueberry Lemon Poppy Seed Muffins
User Reviews
4.7
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Prep Time
25 mins
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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
Description
Vegan Blueberry Lemon Poppy Seed Muffins blend almond and all-purpose flours with baking powder and salt. The wet ingredients include lemon juice mixed with almond milk to emulate buttermilk, coconut yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract. These create a tender, moist muffin base. Lemon zest adds brightness, while poppy seeds provide light crunch and visual interest. Blueberries are tossed in additional flour before gently folded in to prevent sinking.
The batter is carefully mixed just until combined to avoid dense muffins, leaving it somewhat lumpy before scooping into muffin cups lined or lightly oiled for better release. Baking at high heat produces a lightly golden muffin with moist crumb and bursts of juicy blueberry and fresh lemon tang. These muffins present a balance of fruity sweetness and mild nuttiness from the almond flour.
These muffins are suitable for a vegan diet and work well as breakfast or a snack. They can be served plain or with a drizzle of lemon icing made from powdered sugar and lemon juice for extra citrus flavor and elegance.
Ingredients
- 1 lemon or 2 small lemons, extra-large
- 1/3 cup almond milk or other non-dairy milk
- 1 1/2 cups all-purpose flour ~180g + 3 extra tablespoons
- 2/3 cup almond flour or almond meal, ~75g
- 2 teaspoons baking powder aluminum-free
- 1/4 teaspoon salt fine sea salt
- 1/2 cup coconut yogurt or other non-dairy yogurt
- 2/3 cup pure maple syrup
- 1 banana mashed, large ripe
- 2 tablespoons refined coconut oil melted (or a neutral oil of choice
- 1 teaspoon vanilla extract pure
- 2 tablespoons poppy seeds
- 1 cup blueberries fresh
- For serving lemon zest and Lemon Icing (below)
Lemon Icing
- 1 cup powdered sugar organic
- 1-2 tablespoons almond milk or other nondairy milk
- lemon juice of half
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 muffins gluten-free, substitute an all-purpose gluten-free flour blend in place of regular flour.
- Coating blueberries in a bit of flour before folding them into the batter helps prevent settling to the bottom during baking.
- Use a thinner-style non-dairy yogurt rather than thick Greek-style to maintain the right batter consistency and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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