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Lemon and Blueberry Muffins

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
Cook Time 25 minutes
Course Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 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

Instructions
 

  • 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