Blueberry Lemon Muffins
These vibrant vegan muffins are a delightful mashup of classic blueberry and zesty lemon poppy seed flavors. Naturally sweetened with banana and maple syrup, they feature a tender, fluffy crumb thanks to the addition of almond flour and coconut yogurt. Perfect for a bright breakfast or a wholesome snack, they are topped with a tangy lemon glaze for an extra pop of citrus flavor.
Instructions
- 1
Preheat your oven to 220°C/425°F. Line a 12-cup muffin tin with liners and lightly grease them.
- 2
Zest and juice the lemon (1). Mix 0.25 cup of the lemon juice with almond milk (0.33 cup) and let it curdle like buttermilk.
- 3
In a large bowl, whisk together all purpose flour (1.5 cup), almond flour (0.66 cup), baking powder (2 tsp), and sea salt (0.25 tsp).
- 4
Create a well in the dry ingredients and pour in the lemon zest, curdled milk mixture, coconut yogurt (0.5 cup), maple syrup (0.66 cup), mashed banana (1), coconut oil (2 tbsp), and vanilla extract (1 tsp).
- 5
Stir using a wooden spoon until just combined; do not overmix.
- 6
Toss blueberries (1 cup) in all purpose flour (3 tbsp) to prevent sinking, then fold them along with poppy seeds (2 tbsp) into the batter.
- 7
Fill the muffin cups evenly. Reduce the oven temperature to 175°C/350°F and bake for 23-25 minutes until a toothpick comes out clean.
- 8
Prepare the icing by whisking powdered sugar (1 cup), almond milk (1.5 tbsp), and juice from 0.5 [null lemon]. Drizzle over cooled muffins.
Nutrition Facts
Per portion