Lemon Blueberry Muffins

These Lemon Blueberry Muffins combine the juicy sweetness of blueberries with tangy notes of fresh lemon zest. They have a tender crumb with a lemon-sugar crusted topping and they are done in no time!

Course Dessert

Cuisine American, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 236kcal

Author Melissa Huggins

Ingredients

Lemon Sugar

2 teaspoons lemon zest , loosely packed
3 tablespoons granulated sugar

Lemon Blueberry Muffins

2 ¼ cups all-purpose flour * see note
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup soy milk (or any plant-based milk)
½ cup non-dairy yogurt , unsweetened or plain
¾ cup granulated sugar
7 tablespoons grapeseed oil or any neutral flavored oil
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 ⅓ cups blueberries , divided

US Customary - Metric

Instructions

Lemon Coconut Sugar

In a small bowl, combine sugar and lemon zest using your fingers. It should resemble wet sand. Set aside.

Muffins

Preheat oven to 400 °F (200 °C). Place 12 muffin liners in a standard muffin pan or lightly grease each slot.
To a large bowl, add the flour, baking powder, baking soda and salt. Whisk to combine well. Set aside.
To a medium bowl, add the milk, yogurt, sugar, oil, lemon juice, lemon zest and vanilla. Whisk to combine well.
Now add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold batter gently until just combined. Don't overwork it. The batter will be thick and lumps are normal. Gently fold in 1 cup of blueberries.
Divide batter evenly into each slot about ¾ the way full (an ice cream scoop works great for this). Top with remaining blueberries and sprinkle with lemon sugar.
Bake the muffins until they are slightly golden on top, about 18-20 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.

Notes

* Make sure the baking powder and baking soda are not expired. Fresh baking agents are important for a successful baking experience.

MEASURING FLOUR: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.

Nutrition