Blueberry Lemon Muffins are a favorite grab-and-go breakfast at our house. They’re incredibly delicious and satisfy every mouth. I bake a couple of batches at a time and keep them in the freezer for breakfasts, lunches, or snacks.
We just love how simple and quick they are to make. Not to mention the moist and tender center bursting with blueberries and the zest of the lemon to top it off!
Vegan Blueberry Lemon Muffins
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ cups fresh blueberries
Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
In a small bowl combine almond milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
Mix together sugar, canola oil, lemon zest, and vanilla extract. Add almond milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
Sprinkle with a little lemon zest and extra blueberries!