Lemon & Blueberry Muffins

Blueberries are not just one of my favourite fruits, they are also extremely good for you. They are high in anti-oxidants, promote heart health and it is said they slow down the ageing process. OK, a cake is not the healthiest way to eat them but I do have them added to my breakfast most mornings.

These muffins are a great snack, they are

  • Moist
  • Light
  • Fluffy
  • Juicy
  • Moreish
  • Zingy

They are very quick to make and there is no need for an electric mixer. You just need a bowl and a jug, it is so easy with less mess.

Using the yoghurt in cakes helps to keep them moist, I like to stick to a thick plain yoghurt light Oatly Greek-style vegan yoghurt, preferably an unsweetened one. The lemon zest gives the muffins a wonderful zing and pairs so well with blueberries. Nobody would guess that they contain no dairy or eggs.

Muffins are real crowd pleases and so hard to say no to.

They are made from basic vegan store cupboard ingredients

Dairy-free milk

Use whatever you have on hand such as soya, oat, hemp or almond milk

Lemon juice

You only need a small amount, you could also use white wine vinegar or apple cider vinegar. As I am adding lemon zest to the muffins it makes sense to use that.

Oil

I used sunflower oil but that could easily be substituted with melted butter or coconut oil(the unflavoured one works best)

Cornflour

Arrowroot or tapioca starch could be used instead.

Blueberries

I prefer to use fresh in this recipe but you can use frozen. This is slightly different because of the water content in them. I dry mine between sheets of paper towels for 20 minutes then roll them in flour. This helps to stop the blueberries bleeding into the batter.

You do need to coat the blueberries, this stops them from sinking to the bottom of the muffins, a nightmare for many a baker.

Lemon & Blueberry Muffins

  • Preparation Time 10 Minutes
  • Cooking Time 20-22 Minutes
  • Makes 12 Muffins

Ingredients

Instructions

  1. Preheat the oven to 210C degrees and line a 12 hole muffin tray with 10 cases.

2. In a large bowl add the flour, sugar, salt, ground almonds and baking powder.

3. In a separate jug add the wet ingredients such as the soya milk, oil, vanilla extract, yoghurt and lemon juice, using a balloon whisk and whisk until smooth.

4. Add the blueberries to a bowl with 20g of flour and stir to coat them. This stops the fruit from sinking to the bottom of the muffins.

5. Add the wet ingredients to the dry ingredients. Using a plastic spatula gently fold the ingredients together until all the flour is incorporated. Avoid roughly mixing the batter as this will result in a tough muffin. Shake the excess flour off the blueberries and fold in 3 1/4 s of the them and lemon zest. Divide the batter between the muffin cases, then scatter the few remaining ones over the top of the muffins, and place them on the middle shelf of the oven

6. Bake for between 18-22 minutes until lightly golden or until a skewer inserted comes out clean from the cake batter. Leave to cool in the cake tin for 5 minutes and then turn them out onto a cooling rack.

PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments

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