Vegan Lemon Blueberry Muffins

Servings: 12 | 45 minutes | 150 kcal

The first time I made these vegan muffins, I was skeptical. Can something this delicious really be vegan? Safe to say, these muffins quickly became a staple in my house. They are perfect for a quick breakfast or even as a light dessert!

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 cup unsweetened almond milk
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1 cup fresh blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, and lemon zest.
In a separate bowl, whisk together the lemon juice, almond milk, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the blueberries, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.