Great Grub, Delicious Treats

Healthy Blueberry Lemon Muffins

by Great Grub, Delicious Treats

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Want some delicious blueberry lemon muffins that are totally healthy and dairy free? These little goodies are just that! I serious cannot believe these tastes so good, and are healthy! What a win! I have been searching for different things to bake and since we had both, blueberries and lemons, this was the perfect dessert.

Healthy Blueberry Lemon MuffinsThese healthy blueberry lemon muffins are so tasty and it’s hard to believe that they are dairy free! The blueberries, and the lemons, are just bursting with delicious flavor. Eating healthy isn’t bad, if I do say so myself.  I know you will enjoy these very much!

Healthy Blueberry Lemon MuffinsI do wish that these muffins would have risen a little more. I needed to fill them all the way to the top of the muffin tin/liner. So when you are making yours, make sure to fill them to the top.

Healthy Blueberry Lemon Muffins

5 from 1 vote
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Healthy Blueberry Lemon Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Breakfast, Brunch, Dessert, Muffins
Servings: 13 -16
Author: Terri
Ingredients
  • 1 1/3 cup whole wheat pastry flour
  • 1 1/3 cup organic corn meal
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 3/4 cup organic cane sugar
  • 1 1/2 sticks of vegan butter I used Earth Balance®
  • 1 1/3 cup unsweetened almond milk
  • 3 tsp packed Ener-G Egg Replacer + 4 Tbs warm water equals 2 eggs
  • 1 tsp vanilla
  • 3 Tbs lemon zest 2 Large lemons
  • 3 Tbs fresh lemon juice I large lemon
  • 1 3/4 cups fresh organic blueberries
Instructions
  1. Preheat the oven to 350°
  2. Grease and flour muffin pan, or line with cupcake liners.
  3. In a medium bowl, combine first 4 ingredients and whisk until combined.
  4. In a small bowl, mix egg replacer and water until dissolved.
  5. In a large bowl, mix sugar and "eggs" on medium speed until combined.
  6. Add butter and beat until creamy.
  7. Add vanilla and lemon juice, beat until combined.
  8. Mix in 1/3 flour mixture, then 1/2 almond milk, alternating between the two ending with flour. Mix on low just until combined
  9. Fold in blueberries and lemon zest.
  10. Spoon into muffin pans and fill to the top.
  11. Bake at 350° for 20-25 minutes or until wooded tooth pick comes out clean.
Recipe Notes

According to [email protected], bake at 375° for the first 10 minutes, then reduce temperature to 350° for the remainder and they should rise very well.

Recipe adapted from “Veganosity ~ Vegan Lemon Blueberry Muffins” This blogger has some awesome recipes. Go check out her website!

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Here are a couple pics that are the perfect size for pinning to Pinterest!

Healthy Blueberry Lemon MuffinsHealthy Blueberry Lemon Muffins
Enjoy, Terri

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Comments

  1. Cheryl

    I just made these a couple of days ago, and wow—they are really good! Unlike most baking recipes, I didn’t have to adjust anything for altitude other that extend the cook time a little bit. I’d never tasted lemon and blueberry together so I didn’t know what to expect. Another good one, Terri! Thank you!

    • Great Grub, Delicious Treats

      Hi Cheryl, I’m so glad you enjoyed them! That’s so awesome you didn’t have to adjust anything! This recipe is from Linda at Veganosity. If you don’t already follow her blog, you should. She has awesome recipes that are totally vegan! :)

  4. Linda @ Veganosity

    Hi Terri! Thank you for giving Veganosity a shout out! I’m happy you liked the muffins, lemon and blueberry are so great together. I found that baking muffins at 375° for the first ten minutes (then reduce to 350° for the remainder) helps them rise really well. :)

    I love that you and your daughter are doing this together. That’s exactly what Alex and I do. She’s in graduate school so she doesn’t post very often any more, but she’ll be back someday. Like you said, school is the priority.