Vegan Lemon Blueberry Muffins (one bowl)
Vegan muffins that are bursting with flavor from the blueberries, fresh lemon juice, and lemon zest. It is the ideal snack served with some vegan yogurt, or grab a few as you're headed out the door for a quick and easy breakfast. Whatever you choose, know you won't be disappointed!
I have yet to meet someone who isn't a fan of blueberries or muffins. Pair the two together and its a party for your tastebuds. In all seriousness, this recipe is super easy. It requires one bowl. Add the dry ingredients to the wet, fold in the blueberries, and there you have it.
What do I need for these blueberry lemon muffins?
Oat flour- You can blend your oats in a blender or buy oat flour at the store (I just blend the oats, its cheaper)
All purpose flour- I like to use organic unbleached, but any will work
Lemon- One small lemon will do the job providing the zest and juice
Lemon extract- Totally optional, but recommended
Coconut oil- Use refined for no coconut flavor
Banana- This will substitute the eggs that would be present in non vegan recipes
Blueberries- The star of the show! You can use fresh or frozen, I like to do about half of each
Plant milk- I used soy, you can use whatever you have on hand
Baking powder- This gives the muffins rise, and helps with the fluffy texture
Maple syrup- If you don't have maple, you can substitute agave
I don't like lemons, now what?
If you are not a fan of lemon flavored desserts, simply omit the lemon juice, lemon extract, and lemon zest from the recipe. You will just have blueberry muffins that will still be delicious!
Why you should make these muffins
Not only are they delicious and vegan but they are filled with beneficial ingredients. Coconut oil is rich in MCT's, blueberries and oats have antioxidant properties, maple syrup is less processed than traditional sugars, and bananas are loaded with potassium! Remember, no food is inherently bad or good. But there are foods that provide varying levels of minerals, vitamins, and nutrients that your body thrives off of.
Vegan Lemon Blueberry Muffins
1/2 cup melted coconut oil
1/2 cup mashed banana (about 1 1/2 small bananas)
dash of both lemon and vanilla extract (lemon is optional)
1 tbsp fresh lemon juice
1/3-1/2 cup plant milk* (see note)
1/4-1/2 cup maple syrup (I used a 1/4 cup and found it sweet enough)
1 cup oat flour
1/2 cup unbleached all purpose flour
2 tbsp lemon zest
1 tsp baking powder
3/4 cup blueberries (fresh or frozen works)
Note: Start with 1/3 cup plant milk. After adding dry ingredients to wet, if the batter is super thick still add a little more milk. The consistency should be thick but still scoop able into the muffin liners.
Preheat oven to 350° F
Line a muffin pan with liners
In a big bowl add all the wet ingredients together and stir to combine
Add the dry ingredients to the wet besides blueberries
Fold in the blueberries
Scoop the batter into liners
Bake 20-22 minutes (make sure toothpick comes out clean)
Makes 10-12 muffins
If you liked this recipe, feel free to check out my other berry recipes like this single serve blueberry crumble, or this delicious triple berry crumble. I am very active on instagram as well, you can find me @_madebymal_!