One Bowl Vegan Lemon Blueberry Muffins

Everyone needs a standby blueberry muffin recipe. You know, one that tastes a lot like the blueberry muffins in the case at your favorite coffee shop, but that’s vegan and a little healthier. Well good news: I think this recipe is IT! With a nice rise, tender crumb and a lovely lemon addition to brighten the blueberries, this muffin is not only vegan and healthy-er, it’s also made in one bowl for easy clean up. I hope you’ll try it and let me know what you think in the comments!

✖️Recipe for One Bowl Vegan Blueberry Muffins ✖️

Nut Free • Vegan • Gluten Free option 

Makes 9-12 muffins 

Ingredients:

1 cup non-dairy milk

2 Tablespoons fresh lemon juice 

2 cups flour (whole wheat pastry, spelt, white wheat)

2 Tablespoons corn starch

2/3 cup raw turbinado or pure cane sugar

2 teaspoons baking powder

Pinch sea salt

1/3 cup canola oil 

1 teaspoon vanilla extract 

2 Tablespoons grated lemon zest

2 cups fresh or frozen blueberries

2 teaspoons additional raw sugar for topping, optional 

Instructions:

Preheat oven to 350 degrees. Line muffin tin with paper liners or lightly oil. Use 9 for bakery style muffins with big tops, 12 for smaller muffins perfect for lunchboxes + snacks. 

Add non-dairy milk to a large bowl and stir in lemon juice. Let curdle. You just made vegan buttermilk! Stir in oil and vanilla extract.

Add flour, raw sugar, baking powder and sea salt. Mix until just combined. Fold in lemon zest and blueberries. Scoop batter into muffin tins, dividing evenly. Sprinkle additional raw sugar over the batter if desired.

Bake for 18-25 minutes, until a toothpick inserted in center comes out clean. Shorter for 12 muffins, longer for 9 muffins.