Vegan Blueberry-Lemon Muffins from the Yoga Girl® Kitchen

The perfect muffin does exist! During this quarantine there's been a LOT of baking. Baking is something that is so soothing and grounding, it gets you out of your head and into the kitchen.

These vegan blueberry lemon muffins are beyond comforting with a nice cup of tea and a good book.

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They are super easy, super yummy and blueberries are actually medicine for your heart!

They help to lower your blood pressure, prevent heart disease, and are high in antioxidants. Plus, they are so convenient and will keep in the freezer for a long time, making them quick and easy to add to your smoothies, pancakes, and baked goods.

If you’ve been following along on our #30DaysofSpace challenge, you might be doing yoga every damn day! Did you know that blueberries actually help to alleviate muscle soreness and support faster recovery?

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Blueberry muffins are so comforting and soothing during these times of social isolation.

They are a great addition to your baking list, and with added lemon, you're in for a zesty, bright, and citrusy delight. Enjoy!

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Vegan Blueberry-Lemon Muffins

Makes 2 dozen muffins

Dry Ingredients:

  • 2 cups all-purpose baking flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon

Wet Ingredients:

  • 1 cup unsweetened, non-dairy milk
  • 2 Tbsp. fresh lemon juice (juice of one large lemon)
  • Zest from whole lemon
  • 3 Tbsp. melted/liquid coconut oil
  • 1-2 Tbsp. maple syrup (1 for less sweet, 2 for more sweet)
  • 1 tsp. pure vanilla extract

On the side:

  • 1-1 1/2 cups blueberries (if using frozen, rinse until water strains clear and very gently pat dry. Use more berries if you'd like more berry flavor.)

Process:

  1. Preheat oven to 350F/177C.
  2. In one large bowl, add flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until completely blended.
  3. In a separate large bowl, add non-dairy milk, lemon juice, lemon zest, coconut oil, maple syrup, and vanilla extract. Whisk until completely blended.
  4. Slowly pour mixed wet ingredients into mixed dry ingredients, and stir until well mixed, but be careful not to over mix. Some smaller lumps are ok, but batter is meant to be a little thick.
  5. Very gently fold blueberries into mix. Be especially careful not to over mix if using frozen blueberries unless you’d like purple muffins.
  6. Once mixed, pour into cupcake/muffin liners inside of a cupcake/muffin tin, filling about 2/3 full.
  7. Bake in preheated oven for 25-30 minutes, or until toothpick comes out dry and clean.
  8. Once finished, let cool for about 10 minutes, then enjoy with your favorite cup of coffee or tea!

We'd love to know if you've made this recipe, so share your thoughts in the comments below!