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Vegan Lemon-Blueberry Muffins

Eat

13 Aug

I have a weakness for muffins, with blueberry being my favorite. Since I’m on the road to veganism (it’s a long road, I heart cheese), I’m trying recipes every now and then that are completely vegan. First up, Vegan Lemon-Blueberry Muffins (mainly because they were on sale). I found a recipe that seemed interesting to try (you can find the original recipe HERE) and altered it to my liking.

The interesting thing about this recipe is that instead of eggs you’ll use apple-cider vinegar.

Eat Make Travel- mixing vegan blueberry muffins

You read that right, apple-cider vinegar. Sounds like it would be disgusting right? The recipe seemed to have good reviews. But come one,  it uses apple-cider vinegar and people are saying it’s good! I just knew the commenters on the original post didn’t know what they were talking about, they must have not used it, it would be too much of a distinct flavor to add to something like muffins. I had to try these.

If you ever made blueberry pancakes or muffins, I think it’s always good to add lemon zest. But this go around I added the juice of half a lemon as well. I first learned about adding lemon juice to a pancake recipe from a chef at Maggiano’s. I thought for sure it would have an overpowering taste of lemon, but I was surprisingly wrong. For this vegan blueberry muffin recipe, it balanced out great and wasn’t an overpowering taste of citrus. And to reference back to the apple-cider vinegar, you couldn’t taste that either. Mind you, you only put a tablespoon in the recipe.

Eat Make Travel- Out of the oven vegan lemon-blueberry muffins

The texture is light and fluffy, sweet but not too sweet. The muffins were gone in a couple of days. I have to admit, I ate about 5 the first day. I baked them in a small muffin pan though, so don’t judge. 😉

But see for yourself, try these Vegan Lemon-Blueberry Muffins and tell me what you think below!

If you like this recipe, you may like 150 Vegetarian Recipes!

Eat Make Travel-Vegan lemon-Blueberry Muffins

Stacey

Yields Makes 18 small muffins

Vegan Lemon-Blueberry Muffins

10 minPrep Time

22 minCook Time

32 minTotal Time

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Print Recipe

5 based on 4 review(s)

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Ingredients

  • 2 Cups of Unbleached Flour
  • 1 1/2 teaspoon of Baking Soda
  • 1/4-1/2 teaspoon of salt (I use sea salt)
  • Zest of 1 Lemon
  • Juice of 1/2 a Lemon
  • 1 Cup of Sugar
  • 1 Cup of Rice Milk
  • 1/3 cup of Canola Oil
  • 1 1/2 teaspoon of Vanilla Extract
  • 1 Tablespoon of Apple-Cider Vinegar
  • 1 1/2 Cups of Blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 375, grease muffin pan
  2. Mix flour, baking, salt and lemon zest. Set aside.
  3. Combine sugar, oil, milk, lemon juice, vanilla extract, apple-cider vinegar and mix well.
  4. Add dry ingredients to wet ingredients.
  5. Fold in blueberries.
  6. fill greased muffin pan 2/3 full
  7. Bake for 20-22 minutes (or check with toothpick until it comes out clean).
  8. Cool in pan for a few minutes, then transfer to metal rack to finish cooling.

Notes

You can use any milk alternative, however, it will change the taste of the muffins. If you use a larger muffin pan, adjust the time for longer than 22 minutes (or until tooth pick comes out clean)

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https://www.travelougethis.com/vegan-lemon-blueberry-muffins/
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Comments

  1. Kathy Boots says

    at

    These were amazing! I mixed a little zest with some sugar and sprinkled on top before baking! It was so good!
    ★★★★★
    Reply
  2. Anyi says

    at

    Tried it and it was ridiculously amazing!!! Wow I never had nonvegan or other vegan muffins as good as these. Texture, flavor, sweetness everything was perfect. Definitely my favorite recipe will keep using it. Thank you! :)
    ★★★★★
    Reply
  3. Phyllis Shisler says

    at

    These are amazing! I bake them quite often and share the recipe with everyone! While you stated you ate 5, I’m guessing that’s not the serving size (although that would make my day). I don’t count calories, but I watch what I eat...so, would you please tell me either the serving size or the calories per muffin? Thank you and thank you for one of my favorite recipes!
    ★★★★★
    Reply
    • Seeking The Weekend says

      at

      Hi Phyllis! Thanks for stopping by. I out the ingredients in a recipe analysis and it looks like they're 127 calories per (small) muffin. ☺️
      Reply
      • Phyllis Coale Shisler says

        at

        Thank you! Making them again today. To be honest, you could have told me they were 500 calories and I’d still make them…and eat them all.
        Reply
  4. Phyllis Shisler says

    at

    These are truly the best muffins I’ve ever had and I bake them all the time. I’ve shared the recipe with friends, make them when company comes and when I visit others!! I can honestly say I was relieved to hear the little ones are only about 127 calories cuz I usually eat two or make them in my large muffin pan! Thank you so much for sharing this recipe!
    ★★★★★
    Reply
    • Seeking The Weekend says

      at

      You're welcome :)
      Reply

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STACEY

Hi, I'm Stacey. Welcome to Seeking The Weekend! If you're like most working parents, your time off is the weekend. Follow along to see how I pack my adventures into a weekend. Here on Seeking The Weekend, I'll share tips to weekend/ short trip travels, good eats, projects and Atlanta area events and activities! Want to connect? Email me at seekingtheweekend@gmail.com

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