Vegan Lemon Blueberry Muffins Recipe
These vegan lemon blueberry muffins are sweet, tart, and delicious. They're an easy, nutritious, make-ahead breakfast or snack.
Prep Time12 minutes mins
Cook Time33 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 160.9kcal
Muffin Pan
Paper baking cups
- The zest of one lemon
- The juice of one lemon
- 2 cups whole wheat flour (sprouted whole wheat flour is a particularly nutrient-dense option)
- 1 cup unsweetened applesauce
- 1 cup fresh blueberries (or substitute frozen blueberries - do not thaw first)
- 1/2 cup maple syrup
- 1/4 cup extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
Add the lemon zest, lemon juice, unsweetened applesauce, maple syrup, extra virgin olive oil, pure vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
Add the whole wheat flour and baking powder, then whisk to combine.
Gently stir in the blueberries.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes.
Let the muffins cool completely before removing from the pan and serving.
- Store these vegan lemon blueberry muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
Serving: 1Muffin | Calories: 160.9kcal | Carbohydrates: 27.7g | Protein: 2.8g | Fat: 5.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Sodium: 121.4mg | Potassium: 128mg | Fiber: 2.7g | Sugar: 11.3g | Vitamin A: 14.4IU | Vitamin C: 1.4mg | Calcium: 62.3mg | Iron: 0.9mg