One Bowl Lemon & Blueberry Muffins (Gluten Free, Vegan)

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Yield: 12Categories: Baking, Desserts
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I absolutely love sharp, citrusy flavours so, not surprisingly, I am huge fan of desserts involving lemon! These Lemon and Blueberry Muffins are no exception! The sponge is fluffy and light and they are packed full of sweet but zesty flavour bursting with fresh, juicy blueberries.

I really do love blueberry and lemon together as the flavours just seem to compliment one another so well giving you that perfect balance of sweet and tart. I am really happy with how these muffins turned out, however, I knew they couldn’t really fail as the recipe is based off my Lemon and Poppy Seed Muffin recipe with just a few simple tweaks.

It can be difficult to get the blueberries evenly distributed throughout batter when baking, the trick to avoid them sinking to the bottom is to add them to the batter once it is already divided amongst the muffin trays and they are about to go in the oven. Just simply push a few blueberries gently down a couple of centimetres into the batter so they are mostly hidden before placing into the oven to bake as normal.

These lemon and blueberry muffins are easily transportable meaning they make a great on the go snack or addition to a picnic, however, they are also perfect to relax with paired with a coffee when you get a few minutes of peace in the afternoon.

It can be a challenge to get vegan bakes to rise, however, the key to getting these muffins perfect is to ensure the oven is really hot, ideally you should preheat it for approximately 15 minutes before putting the muffins in to bake. I have noted the bake time to be between 25 – 30 minutes, I usually bake them for the full 30 minutes but your oven may be hotter than mine so keep an eye on them. I always divide this batter into six muffins that are on the larger side, however, you could make a larger batch of smaller muffins if desired. For ease, I use a silicone muffin mould for these but you could grease a metal muffin tray or use muffin cases instead if preferred.

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Ingredients

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imperial

For the muffins

  • 250g 1 + 1/2 cups + 1 tbsp plain gluten free flour
  • 200g 1 cup caster sugar
  • 220ml 3/4 cup + 2 tbsp soya milk
  • 75ml 1/3 cup coconut oil (melted)
  • 2 handfuls blueberries
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • pinch sea salt

For the glaze

  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 2 tbsp caster sugar

Method

  1. Place 200g caster sugar in a large mixing bowl and add the melted coconut oil, stir until well combined
  2. Add the soya milk, juice of 1/2 lemon and grated zest of 1 lemon and mix briefly
  3. Add the flour, xanthan gum, bicarbonate of soda and sea salt to the wet ingredients and stir well until a smooth batter forms
  4. Scoop the batter out into a muffin tray, evenly dividing the mixture between six
  5. Top each one with a couple of blueberries and use your finger or a cocktail stick to poke them down a couple of centimetres into the batter so they are hidden
  6. Bake in a preheated oven for 25 – 30 minutes at 170 degrees Celsius
  7. Mix 2 tbsp caster sugar with the juice from 1/2 lemon and, once the sugar has mostly dissolved, set aside
  8. Once you remove the muffins from the oven, use a skewer to poke a few holes in the top of them. Use a teaspoon to drizzle an even amount of the glaze over the top of each muffin
  9. Add a little bit of lemon zest and a few poppy seeds to the top of each one and set aside to cool

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