Vegan Lemon Blueberry Muffins
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-all-purpose flour -blueberries -lemon zest and juice -soy milk -soy yogurt -granulated sugar -baking spowder -neutral oil -vanilla extract
ingredients You'll need
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To a medium bowl, add soy milk and stir in the lemon juice. Let it sit for 5-10 minutes to curdle. This will be our vegan buttermilk.
step 1
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Then, in a small bowl, add granulated sugar and lemon zest. Massage them together to allow the lemon zest to release its flavor and aroma.
step 2
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In another medium mixing bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.
step 3
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Next, in a large bowl mix the wet ingredients- the curdled soy milk, oil, soy yogurt, vanilla extract, as well as the lemon sugar from before.
step 4
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Sift the dry ingredients into the wet, and using a rubber spatula, stir until everything is just mixed but still clumpy. Add blueberries, and mix again.
step 5
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Divide the batter evenly in a muffin tin layered with muffin liners, filling each hole all the way up. Top with more fresh blueberries if desired.
step 6
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Bake these vegan lemon blueberry muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
step 7
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Let them cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
serving
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