Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in vegan lemon blueberry muffins. However, keep in mind that frozen blueberries may release more moisture into the batter, potentially affecting the texture of the muffins. To prevent this, toss the frozen blueberries in a tablespoon of flour before folding them into the batter.

Can I substitute lemon extract for fresh lemon zest and juice?

While you can substitute lemon extract for fresh lemon zest and juice, it's not recommended for achieving the freshest flavor. Lemon extract tends to have a more concentrated and artificial taste compared to fresh lemon zest and juice. Using fresh lemon zest and juice will provide a brighter, more natural lemon flavor to your muffins.

How can I make these muffins gluten-free?

This recipe has not been tested with gluten-free flour so proceed at your own risk. You can substitute the all-purpose flour with a gluten-free flour blend, but make sure the flour blend contains xanthan gum or another binding agent to help hold the muffins together. You may also need to adjust the amount of flour or liquid in the recipe to achieve the desired texture.

Can I omit the streusel topping or lemon glaze?

Yes, you can omit the streusel topping or lemon glaze if you prefer a simpler muffin. The muffins will still be delicious without these additions, but the streusel topping and lemon glaze add extra flavor and texture.

Vegan Lemon Blueberry Muffins (only 1 bowl!)

Vegan Lemon Blueberry Muffins

Lemon blueberry muffin with a bite taken out of it on top of more muffins.

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Light, fluffy muffins filled with plump, juicy blueberries and lemon flavor. Don't forget the streusel topping and lemon glaze!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Yield: 12 Muffins 1x
Category: Muffins
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Streusel Topping

2/3 cup all purpose flour

1/4 cup granulated sugar

1 tablespoon light brown sugar

1/4 cup vegan butter

1 tablespoon lemon zest

For the Muffins

3/4 cup nondairy milk

2 tablespoons lemon juice

1/2 cup granulated sugar

1/4 cup light brown sugar

3 tablespoons lemon zest

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegan butter, melted and cooled

1/2 cup nondairy yogurt

2 teaspoons vanilla extract

2 cups all purpose flour

2 cups blueberries*

For the Lemon Drizzle Glaze

1 cup all purpose flour

1 tablespoon lemon juice

1 tablespoon nondairy milk

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Instructions

Prep: Preheat oven to 425 degrees F (218 C) and line a cupcakes pan with paper liners, skipping every other cup.
Streusel: Whisk together the flour, granulated sugar and light brown sugar together in a small bowl. Cut the vegan butter into the mixture using a fork or pastry cutter until it looks pebbly. Stir in the lemon zest. Set aside.
Muffin Batter: Add the nondairy milk and lemon juice to a measuring cup and stir together. Set aside to separate and curdle. Add the granulated sugar, light brown sugar and lemon zest to a large mixing bowl. Rub the lemon zest into the sugar to begin releasing the oils. Mix in the baking powder, baking soda and salt. Pour in the curdled milk, melted butter, nondairy yogurt and vanilla tract. Whisk until smooth. Add in the flour and mix until just combined. Fold in the berries.
Bake: Fill each of the 6 cupcakes liners 3/4 of the way full with muffin batter. Sprinkle a generous amount of the prepared streusel on top of each muffin. Bake on center rack of preheated oven for 5 minutes. Without opening the oven door, turn the heat down to 375 degrees F (190 C) and bake for an additional 18-20 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Drizzle: To prepare the lemon glaze, whisk the ingredients together in a small bowl until smooth. Add a bit more lemon juice if necessary. Drizzle over the top of cooled muffins.

Equipment

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Notes

*Muffins will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

*Fresh or frozen blueberries can be used for this recipe. If you use frozen, toss the berries in 1 tbsp of all purpose flour before adding them to the batter. Do not thaw!

*You bake 6 muffins at a time in this recipe so you will be making 2 batches. Once the first is removed from the oven, crank the heat back up to 425 F and repeat the process once more. This spacing and temperature change allows more heat to get to each muffins, bettering their overall rise.

Find it online: https://censoredbaker.com/vegan-lemon-blueberry-muffins/