Super Moist Lemon Blueberry Muffins
Let this batch of super moist vegan lemon blueberry muffins brighten your morning! They're made in 30 minutes, with simple ingredients, and are so delicious! Everyone will love them and know one will guess these lemon blueberry muffins are vegan and gluten free (optional)!
Ingredients
Super Moist Lemon Blueberry Muffins
- 1 cup unsweetened almond or oat milk
- ½ cup lemon juice
- ¼ cup melted vegan butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten free all purpose flour
- 1 cup fresh or frozen wild blueberries
Optional Vegan Cream Cheese Icing
- ¾ cup powdered sugar
- 2 oz vegan cream cheese
- 2 tablespoon softened vegan butter
Instructions
Super Moist Lemon Blueberry Muffins
- Preheat oven to 350.
- Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda. Add the lemon extract if using. Mix - the mixture will begin to fizz - this is ok. Quickly mix in the regular or gluten free all purpose flour until a smooth batter forms.
- Fold in the berries. Fill about 16 lined muffin molds ⅔ full with the batter and bake for about 25 minutes.
- While the lemon blueberry muffins are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing. Allow the muffins to cool before enjoying them or serving drizzled with cream cheese icing!
Nutrition
Serving: 1gCalories: 165kcalCarbohydrates: 27gProtein: 2gFat: 3g
Tried this recipe?Let us know how it was!
Keisha says
Wow looks so good!