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Vegan Blueberry Lemon Muffins


Since being pregnant two years ago, I have refined and made this recipe at least ten times or more. I have made a few changes and added the option of regular flour to the recipe, please leave your thoughts in the comment section! Blueberry's are high in antioxidants and good for women, this is why I have take the past couple of years really trying to perfect this recipe. :)


My recipe is simple and healthy.  My husband really liked them, and said they were moist, despite the fact they have no eggs, and no butter lol.


This recipe makes about 12 muffins (I scrape the bowl clean)!! I also use an ice cream scooper to make sure each muffin gets the same amount of yumminess :). #happybaking


Ingredients:

  • 6 oz of Fresh blueberries (or Frozen) or 1 1/4 cup

  • 2 Lemons zested

  • 1 tbl Squeezed fresh lemon

  • 1 cup of White sugar

  • 1/2 cup coconut oil (slightly melted or room temperature, which helps the binding when mixing the sugar)

  • 1 tsp Dark vanilla (I use Dominican or Mexican Vanilla)

  • 1/2 tsp Salt

  • 2 tsp Baking powder

  • 1 cup of Almond milk

  • 1 tsp Apple cider vinegar (Bragg Organic – Raw Unfiltered)

  • 2 cups of Whole wheat flour or regular flour


*Pictures above I used #wholewheatflour


Directions:

  • Preheat oven to 375 Fahrenheit

  • Mix coconut oil and sugar until creamy (I used a #Kitchenaid mixer)

  • Next blend apple cider vinegar and vanilla

  • Shift whole wheat flour or regular flour (no shift for regular flour), baking powder, and salt in a separate bowl. Because I used whole wheat flour, there will be some of the grain left in the strainer, I usually don’t include that in the mixture (as it will give a gritty texture) alternate between almond milk and flour into the creamy mixture, lastly add, squeezed lemon.

  • Fold blueberries in delicately and half of the zested lemons

  • After placing mixture in the muffin pan, sprinkle the remainder lemon zest on top (I used muffin liners, and sprayed the bottom with PAM to keep from sticking)

  • Bake 25-30 minutes or until golden

  • Let cool for 10 minutes


*Pictures below are #regularflour




#veganmuffins #vegan #bakingathome #healthyeating #blueberry #blueberrymuffins #almondmilk

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