Recipes

Vegan Lemon Blueberry Muffins

Quite spectacular, Vegan Lemon Blueberry Muffins. Loaded with fresh lemons, packed with juicy blueberries and coconut and finished with a scrumptious lemon icing glaze – these muffins make a perfect treat!

There are very few things that can match lemon in desserts. The zingy freshness provided by zest and juice is an unmatched delight in desserts. I knew I needed to develop a recipe for lemon muffins and blueberries and coconut seemed the perfect additions!

These muffins are deliciously moist and exquisitely flavoured. Blueberries make a perfect match with lemons undoubtedly! Best of all they stayed soft and fluffy for several days although do not be surprised if they fail to last that long!

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 220g Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1/4 teaspoon of Salt
  • 100g Desiccated or Shredded Coconut
  • 150g Granulated Sugar
  • 115g Coconut oil (liquid form)
  • 120g Vegan Greek style yogurt (or plain style vegan yogurt)
  • 60ml Unsweetened milk
  • 2 Lemons
  • 120g Blueberries

Topping Ingredients:

  • 60g Icing Sugar
  • 2-3 tablespoons of Lemon juice

How to Make Vegan Lemon Blueberry Muffins

Step 1 – Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.

Step 2 – In a large bowl, whisk the flour, baking powder, baking soda, salt and coconut together, then set aside.

Step 3 – In a separate bowl mix together your coconut oil, sugar, unsweetened milk and vegan yogurt.

Step 4 – Zest and juice your lemons then add all the zest and 60ml of the lemon juice to your wet ingredients. Set aside the rest of the lemon juice for your icing later. 

Step 5 – Add the wet ingredients into dry ingredients and mix together. Then, add your blueberries and stir until combined.

Step 6 – Spread batter evenly between your 6 muffin cases.

Step 7 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 8 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 9 – Mix together lemon juice and icing sugar to make the icing for the muffins. Drizzle icing over muffins.

Step 10 – Allow the icing to set then enjoy!

Top Tips

  1. I recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan.
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. This mixture is enough for 9 medium sized muffins. 

Vegan Lemon Blueberry Muffins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Quite spectacular, Vegan Lemon Blueberry Muffins. Loaded with fresh lemons, packed with juicy blueberries and coconut and finished with a scrumptious lemon icing glaze – these muffins make a perfect treat!

Ingredients

  • Muffin Ingredients
  • 220g Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1/4 teaspoon of Salt

  • 100g Desiccated or Shredded Coconut

  • 150g Granulated Sugar

  • 115g Coconut oil (liquid form)

  • 120g Vegan Greek style yogurt (or plain style vegan yogurt)

  • 60ml Unsweetened milk

  • 2 Lemons

  • 120g Blueberries

  • Topping Ingredients
  • 60g Icing Sugar

  • 2-3 teaspoons of Lemon juice

Directions

  • Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt and coconut together, then set aside.
  • In a separate bowl mix together your coconut oil, sugar, unsweetened milk and vegan yogurt.
  • Zest and juice your lemons then add all the zest and 60ml of the lemon juice to your wet ingredients. Set aside the rest of the lemon juice for your icing later. 
  • Add the wet ingredients into dry ingredients and mix together. Then, add your blueberries and stir until combined.
  • Spread batter evenly between your 6 muffin cases.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Mix together lemon juice and icing sugar to make the icing for the muffins. Drizzle icing over muffins.
  • Allow the icing to set then enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen (if not iced).
  • As an alternative to blueberries try raspberries or cherries.
  • Omit the coconut if you do not want it. You do not need to make any substitutions.

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