My Vegan Lemon & Blueberry Muffins
Georgina Burgess
These Vegan Lemon & Blueberry Muffins are one of my favourite vegan bakes. They're so light and fluffy and only takes a total of 10 minutes prep, and 25 minutes to bake. They're super easy and so fun to make! I love them all year round.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 2/3 Cup Caster Sugar
- 1 Pinch Salt
- Zest of 2 Lemons
- 1/2 Cup Olive Oil
- 1 Cup Dairy-Free Milk
- 1 tsp Apple Cider Vinegar optional - to make vegan buttermilk
- 2 tsp Vanilla Extract
- Juice of Half a Lemon
- 1.25 Cups Fresh Blueberries
Preheat the oven to 185c
Line a muffin tray with 12 cases
Sieve the flour, baking powder and bicarbonate of soda into a large bowl and stir
Mix in the caster sugar, sea salt and lemon zest
In another bowl add the dairy free milk and apple cider vinegar (if using) - whisk together and leave for 5 minutes to let it curdle (this creates 'vegan buttermilk')
Then, whisk in the olive oil, milk, vanilla extract, vinegar and lemon juice
Add the wet mixture to the dry bowl and mix thoroughly
If the mixture is too thick for cake batter, add a splash more milk
Stir in the blueberries
Spoon the batter into each cake case until they're all equally filled and bake for 25-28 minutes until golden brown
Keyword vegan dessert, vegan snacks