Vegan Lemon Blueberry Muffins [GF + Oil Free]
User Reviews
5
Vegan Lemon Blueberry Muffins [GF + Oil Free]
Description
This recipe starts by making vegan buttermilk from soy milk and lemon juice, which is left to curdle. Dry ingredients like oat flour, coconut sugar, baking powder, and baking soda are combined separately, then wet ingredients including applesauce, vanilla, lemon juice, and zest are added along with the curdled soy milk. After resting the batter, blueberries are folded in.
Muffins bake at 375°F for 18-22 minutes until a toothpick comes out clean. Adding some plain batter first in the muffin cups prevents blueberries from sinking, ensuring even baking and a balanced texture throughout. Cooling the muffins before glazing with lemon icing sugar and lemon juice avoids melting the glaze.
The muffins have a light crumb with fresh bursts from the blueberries and a citrus note from the lemon components. They suit breakfast, snacks, or light dessert and accommodate gluten intolerance and vegan diets by using oat flour and no oil.
Store muffins covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing extends storage to 4 months. Use fresh baking powder and weigh flour for best results.
Ingredients
For the vegan buttermilk
- 1 cup soy milk
- 1 teaspoon lemon juice or apple cider vinegar
Dry Ingredients
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup coconut sugar unrefined
- 2 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract pure
- 3 tablespoons lemon juice
- 1 tablespoon lemon from approx. 1 large lemon, zest
- 1 heaping cup blueberries fresh
For the Glaze (Optional)
- ½ cup icing sugar
- 2 teaspoons lemon juice
Instructions
- Add the soy milk and 1 teaspoon of lemon juice to a small bowl and set aside for 5 minutes to let it curdle.
- Meanwhile, add all the dry ingredients to a large mixing bowl, and whisk to combine. Then add the curdled soy milk, applesauce, vanilla, lemon juice, and lemon zest and mix to combine. Let the batter rest for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C) and prepare a muffin pan with muffin liners, or use a nonstick pan.
- Add approx. 1 tablespoon of the plain batter to the bottom of each muffin cup. Then use a spatula to gently fold the blueberries into the remaining batter. Divide the remaining batter among the 12 muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let cool at least 10 minutes before removing the muffins from the tray and transferring them to a cooling rack to completely cool.
Optional Glaze
- While the muffins are cooling, combine the icing sugar and lemon juice in a small bowl. Start with 1 teaspoon of lemon juice and increase as needed. Once the muffins are cooled, drizzle them with the icing.
Notes
- Weigh oat flour for accuracy or spoon and level the measuring cup; avoid scooping.
- Do not skip vegan buttermilk; it enhances flavor and texture.
- Use fresh, active baking powder for proper rising.
- Add plain batter first to muffin cups before blueberries to prevent sinking and uneven baking.
- Glaze muffins only after completely cooled to avoid melting; store unglazed for longer freshness.
- Store muffins at room temperature covered for 2-3 days or refrigerate up to 5 days; freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131cal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 141mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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