Dessert / American
Blueberry Lemon Muffins
Blueberries and lemon zest brighten tender vegan muffins. Fold the fruit in gently and bake until their golden tops are set.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 22 minutes
- Total
- 42 minutes
- Serves
- 12
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 190°C (375°F). Line a 12-hole muffin tin.
Mix flour, sugar, baking powder and salt. Whisk soy milk, oil, lemon juice and zest separately.
Fold wet into dry, then gently fold in blueberries. Divide batter between liners.
Bake for 20–22 minutes until a skewer comes out clean. Cool on a rack.
0 of 4 steps complete
A little kitchen know-how
- Fold blueberries in last and avoid overmixing the batter.
Make it yours & keep it well
Use oat milk instead of soy milk if avoiding soy.
Storage: Keep covered for 2 days or freeze for 2 months.
Estimated nutrition per serving
230 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep covered for 2 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Use oat milk instead of soy milk if avoiding soy.
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