Vegan Lemon Blueberry Muffins

Vegan Lemon Blueberry Muffins!

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

For more snack recipes, try my Chocolate Protein Muffins, Chewy Chocolate Oat Cookies, or Sweet and Salty Peanut Bars!

Vegan Lemon Blueberry Muffins

Laura Brining

Moist and soft Lemon Blueberry Muffins!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 12

Ingredients

  

• 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
• 1/2 cup coconut milk from the remaining canned coconut milk
• 1/4 fresh lemon juice
• 3 teaspoons lemon zest
• 1 cup fresh or frozen blueberries

Instructions

 

• Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
• In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
• Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
• Fold in the blueberries.
• Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
• Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
• Store in the fridge for up to a week or the freezer for up to a month.