Can I use frozen blueberries?

Using frozen or fresh blueberries work well in this batter. If using frozen blueberries, make sure you are folding them in while they are still frozen to help prevent the blueberries from bleeding too much into the batter. You can also toss them in a little flour before folding them in too to help prevent them bleeding as well.

Can I make this recipe gluten-free?

This recipe was tested using whole wheat pastry flour. If you would like to attempt a gluten-free version, I would suggest that you use an all-purpose gluten free flour blend as a replacement.

How to store blueberry muffins?

Before you store your muffins, make sure they are completely cooled. Place them in the fridge for up to 5 days or store in a resealable bag in the freezer for up to 3 months. You can thaw and reheat them when you are ready to eat them by popping them into a toast oven.

Vegan Lemon Blueberry Muffins

Description

These vegan lemon blueberry muffins are wholesome thanks to the addition of whole grain flours and oats in the batter. Perfectly soft and sweet, and easy to make.

Ingredients

Scale

1 cup rolled oats
1 cup unsweetened almond milk or soy milk
1 1/2 cups whole wheat pastry flour
1/2 cup coconut sugar or regular sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cup plain vegan yogurt
1/4 cup unsweetened apple sauce
1 tbsp apple cider vinegar
Juice and zest of one lemon
1 cup fresh or frozen blueberries

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Instructions

Set the oven to 425F and prepare your muffin pan by either spraying with non-stick spray or lining with muffin liners and set aside.
Add your oats and milk to a bowl and allow to soak for 20 minutes. Then measure and prep your remaining ingredients.
To a separate bowl, add in your flour, sugar, baking soda, baking powder, and salt and give it a good mix to combine.
Now add in your yogurt, apple sauce, apple cider vinegar, lemon zest, juice and your soaked oats.
Mix your ingredients together to form a thick batter, then fold in your blueberries.
With a cookie scoop or spoon, divide your batter evenly into your muffin tin. Then place your muffins into the oven.
Bake your muffins at 425F for 5 minutes and while keeping the muffins in the oven, reduce the heat to 350F and continue baking for an additional 18 minutes or until a toothpick pierces the center and comes out clean. Allow to fully cool then enjoy.

Notes

To get the perfect rise for your muffins make sure your batter is thick. Having a thicker batter will provide more lift for your muffins.

Soak your oats before adding them to your batter.

Cook your muffins at two different temperatures. Start with a higher temperature to help create the muffin peaks and then bring down the temperature to help cook the remainder of the batter.

Allow your muffins to completely cool if using muffin liners. If the muffins are still hot your muffin liners will stick to the muffins and make them break apart.