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Vegan Blueberry Lemon Poppy Seed Muffins

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
25 mins
Cook Time
25 mins
Chill Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 239 kcal
Course: Dessert , Baked Goods

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss together the blueberries with the extra 3 tablespoons of flour.
  6. Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
  7. Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
  8. 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.
  9. 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

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

% 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.