By Savy Sivapathasundaralingam
Vegan Blueberry Lemon Muffins
8 steps
Prep:10minCook:15min
https://oohlalaitsvegan.com/easy-vegan-lemon-and-blueberry-muffins-with-streusel-topping/#recipe
For the lightest, fluffiest, to die for berry muffins ever, don't over mix the batter. This will make them too dense. Mix just until all ingredients are well-combined. Furthermore, gently fold in the blueberries and thyme using a spatula.
Bake on center rack of your oven for best, most even results.
Test with a toothpick to check if they are done. If the tops are golden brown and the toothpick comes out clean, they're ready to be removed from the oven.
For blueberry muffins to bake evenly and have a nice dome top, be sure your ingredients are at room temperature prior to baking. Use a baking thermometer to ensure baking is at the proper temperature. Make sure your batter is thick and use a big scoop to add muffin batter to your muffin tin. Contrary to popular belief, fill each slot almost to the top. For the biggest domes ever, only fill every other slot.
you may substitute equal amounts of any other berries, such as strawberries, raspberries or blackberries or chocolate chips for blueberries in this recipe.
After cooling completely, these muffins can be stored in the freezer for up to 3 months if individually wrapped and then stored in a freezer-safe storage container or bag. When you're ready to devour them, allow them to thaw to room temperature, then heat them in a regular oven, toaster oven or microwave.
Store muffins in an airtight container in your refrigerator for up to 5 days
Updated at: Thu, 17 Aug 2023 07:30:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories292.7 kcal (15%)
Total Fat9 g (13%)
Carbs54.5 g (21%)
Sugars23.9 g (27%)
Protein3.6 g (7%)
Sodium195.8 mg (10%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Muffins
281 gramsall purpose flour
150 gramssugar
1 ½ teaspoonbaking powder
1 teaspoonbaking soda
½ teaspoonsea salt
125mlplant milk
plus more if batter is too dry and/or you're omitting oil completely
55 gramsvegetable oil
125 gramapplesauce unsweetened
use 1 full cup if omitting oil completely
57.5fresh lemon juice
1 ½ teaspoonpure vanilla extract
135 gramblueberries
2 tablespoonfresh thyme
use 1-2 teaspoons ground
For the Streusel Topping
Instructions
For the Streusel Topping
Step 1
In a medium bowl using your fingers, combine lemon zest, sugar, flour, vegan butter and cinnamon until the consistency resembles damp sand. Set aside.
For the Muffins
Step 2
Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Line a standard muffin tin with 12 muffin liners. Alternatively, you can lightly grease each slot. To a large bowl, add dry ingredients, including flour, sugar, baking powder, baking soda and sea salt. Whisk until thoroughly combined.
Step 3
Add wet ingredients to the dry ingredients, including plant milk, oil, lemon juice and vanilla extract.
Step 4
Gently mix just until ingredients are well-combined. DON'T OVERMIX THE BATTER
Step 5
Using your spatula, gently fold in blueberries and fresh thyme until evenly coated
Step 6
Divide batter evenly into each muffin liner/slot until ¾ full. (I use an ice cream scoop which works perfectly).
Step 7
Top with remaining blueberries. Sprinkle each muffins with streusel topping. Bake on the middle rack of your oven for 15-18 minutes, or until muffins tops are golden brown and a toothpick inserted into the middle of the muffins comes out clean.
Step 8
Remove from oven and allow the muffins to cool in the pan on a cooling rack for 10-15 minutes. Remove individual muffins from muffins tin and place on cooling rack to complete the cooling process.
Notes
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