Blueberry Lemon Muffins

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2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
zest of one lemon
1 cup sugar
1 cup coconut milk
1/3 cup vegetable oil
juice of one lemon
1 1/2 cup fresh blueberries
about 1/4 cup raw sugar for sprinkling (optional)

Preheat the oven to 400 °. Lightly grease muffin tins or use cupcake liners.

In a medium-size bowl combine flour, baking soda, baking powder, salt, and lemon zest.

In a large bowl combine sugar, milk, oil, and lemon juice. Mix well.

Add the flour mixture, 1/2 cup at a time, stirring until the ingredients are just blended. Gently fold in the blueberries using a rubber spatula.

Fill the greased muffin tin or liners about two-thirds full. Bake for 17 - 20 minutes, or until a wooden toothpick inserted into the center comes out clean. If using raw sugar for sprinkling, do so after the muffins have been allowed to cook for about 8 - 10 minutes. Sprinkle each muffin with a pinch of raw sugar and return to oven to continue baking until done.

Makes 12 muffins

Remove from the oven, let sit for about 5 minutes and remove the muffins from the tins. Cool on a wire rack.


Wheat Flour
Milk (non-dairy)

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