These blueberry and lemon muffins are sooo good. They’re not exactly healthy but it’s nice to treat yourself every now and then. I think it is especially good for people leaning towards veganism to have some junk that helps make the transition a little sweeter (pun totally intended…)
I suppose we can tell ourselves that the blueberries go a little towards our ‘five a day’. Does the lemon zest count as well? Probably not.
I don’t allow my son to have any refined sugar, so he’s not been able to taste test these but they definitely do come husband approved!
These are light and super moist. Lemony and delicious. A tasty treat that goes well with a cuppa.
Not only that but they are easy to make. I hope you enjoy them as much as we did!
Vegan, and a yummy twist on the original blueberry muffin.
- 225 g (1 3/4 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate soda
- 1/2 tsp salt
- 100 g (1/2 cup) caster sugar
- 80 mL (1/3 cup) oil
- 240 mL (1 cup) plant milk
- 1 tbsp cider vinegar
- zest of 1 lemon
- 80 g blueberries
Preheat oven to 170C/350F/Gas 4.
Mix dry ingredients together, except sugar.
Mix sugar and wet ingredients together well.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in blueberries and lemon zest.
Spoon evenly into greased/lined muffin tray.
Bake 25-30 minutes.