Vegan Lemon & Blueberry Muffins (Eggfree, Glutenfree)
Love a Blueberry Muffin but fancy switching it up a bit? Then how about giving these Vegan Lemon & Blueberry Muffins a go!
So simple to make, low in refined sugar and allergy free too (dairy , egg & nut free with gluten free options)…
What’s not to love? Go on give your breakfast favourite, a citrus twist!
Everyone loves a blueberry muffin, its a classic grab & go breakfast and I reckon everyone has their own recipe for it. Soft, sweet muffin batter contrast beautifully with that ever so slightly sweet spiciness of the blueberries. I REALLY like mine with some kind of crunchy topping, either an oaty crumble, or if you want a glutenfree alternative a seed mix is always nice!
For me, the best bit is that squidgy, jammy bit where each of the blueberries has popped and cooked in the muffin batter. There are always arguments in this house over that one muffin where all the blueberries ended up at the bottom of the muffin in one giant sticky puddle! And adding the lemon juice… So so good! I don’t know what it is about lemon but it always just lifts flavours, it can’t be a coincidence that my Vegan Lemon Drizzle Cake is a very popular recipe on here!
The great thing about these muffins is that not only can they be made with fresh blueberries but they are actually a lot better when made with those yellow sticker bargain ones that are just slightly squishy and on the edge of mush. Depends really whether you want that a jammy bit or more whole blueberries that pop as you eat them. If its the latter, I suggest using frozen blueberries. Also if you are feeling very fancy a handful of dried blueberries presoaked in lemon juice just finish off these muffins perfectly!
They are lower in refined sugar thanks to a little sneaky grated apple!
You will have to excuse the distinct lack of recipes lately but as any of you who suffer with hayfever will know, the pollen count is rather high at the moment. It has been a horrible couple of months and is getting worse, but life goes on. There is so much to do at NO17 & at work I really don’t have time to stop and give in to it. Unfortunately the volume of medication to keep going leaves me feeling somewhat like a zombie which doesn’t really leave me a lot of brain power for… well anything else really!
Mind you No17 is finally looking great and we’ve had a really lovely holiday down to Cornwall! Hop over to Instagram to catch up with all the Peachicks’ adventures!
Other lovely Peachicks’ Bakery Lemon recipes:
Vegan Lemon Drizzle Cake – a good option for when you just want a quick fix of lemon cake
Lemon & Raspberry Vegan Scones – Something a bit different for afternoon tea!
Glutenfree, Vegan Lemon & Elderflower Mini Cakes – For an elegant party
Vegan Lemon & Blueberry Muffins – A great zesty breakfast option!
Olive & Lemon Snack Crackers – if you prefer a savoury lemon recipe
Vegan Lemon & Raspberry Cake – with a hidden raspberry surprise
Recipe for Vegan Lemon & Blueberry Muffins:
Vegan Lemon & Blueberry Muffins
- 1 tbsp Rolled Oats
- 1 tsp Brown Sugar
- 1/4 tsp Vegetable Oil (Sunflower, Canola, Vegetable) or melted coconut oil
- Preheat the oven to 170C (fan) and line each hole of a muffin tin with a paper case.In a large mixing bowl weigh out the flour and then add the grated apple and lemon zest.Then in a large jug, mix the melted coconut oil, brown sugar, dairyfree milk and lemon juice.Pour the wet ingredients into the dry and stir gently until there are no lumps of flour left.Gently stir through the blueberries before sharing out between each of the muffin cups, they should be about 2/3 ful.Finally sprinkle over a little brown sugar, oaty crumble mix or some seeds.
Bake for 30-35mins. Until a skewer comes out clean and once cooled dust with icing sugar.Serve with a nice hot frothy coffee!