How to Make Healthy Vegan Blueberry Muffins in Minutes – Video Tutorial

Embrace the zest of summer with these delightful Vegan Lemon Blueberry Muffins. Bursting with juicy blueberries and a hint of tangy lemon, these muffins are a perfect blend of sweet and tart. Whether you’re looking for a healthy breakfast option or a delicious snack, these muffins are sure to please. Plus, they are completely plant-based, making them a great choice for those following a vegan diet or anyone looking to enjoy a lighter, dairy-free treat.

Ingredients

•   3/4 cup all purpose flour
•   1/4 cup almond flour
•   1 tsp baking powder
•   Good pinch salt
•   1/4 cup sugar
•   1/8 cup soy or almond milk
•   1/2 cup soy yoghurt
•   1/2 banana, mashed
•   1/8 cup maple syrup
•   Zest of 1 lemon
•   1/2 cup blueberries

Equipment

Muffin Tin

Spatula, Whisk

Mixing Bowl

Instructions

1.  Preheat the oven and prepare the muffin tin: Preheat your oven to 185°C (360°F). 
2.  Mix dry ingredients: In a bowl, whisk together the flours, sugar, baking powder, and salt until well combined. Add lemon zest.
3.  Add yogurt, soy milk, mashed banana and maple syrup.  Stir until the ingredients are well incorporated. .Be careful not to overmix; a few lumps are okay.
5.  Fold in the blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6.  Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7.  Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. The tops should be lightly golden.
8.  Cool and enjoy: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature.

Tips

•   Fresh vs Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the muffins from becoming too moist.
•   Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
•   Extra Lemon Flavour: For an extra burst of lemon flavor, add a bit more lemon zest or a drizzle of lemon glaze on top after baking.

These vegan lemon blueberry muffins are a perfect way to start your day with a fresh, fruity treat. Enjoy them with a cup of tea or as a delightful addition to any brunch spread.