These perfectly sweet Vegan Blueberry Lemon Muffins are so moist, amazingly delicious and what not. Make them for breakfast or snack on them in your tea time they are always a winner.
Preheat the oven at 375F and line a cupcake baking tray with cupcake liners.
In a large mixing bowl combine soy milk, oil, lemon juice, and vanilla essence. Mix well.
Next, add sugar and mix until well combined.
Now swift in All-purpose flour, baking powder, baking soda, and salt. Mix with a spatula.
In another bowl add a tablespoon of flour to fresh blueberries and coat them evenly this will help berries to prevent them from sinking into the better.
Next, add blueberries and lemon zest to the batter and gently fold them. Make sure you do not overmix them.
Spoon the batter into muffin liners and make sure to fill each cup about ¾ full. Bake for 25 to 30 minutes.
Meanwhile prepare the sugar lemon glaze, add few lemon drops to powdered sugar and mix until get the desired porable consistency.
Remove from the heat and allow muffins to cool down before coming out of the tray.
Serve warm.
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Notes
Always measure your flour with a measuring cup and flat its surface with the back of a spoon to get the exact amount of flour. If you add excess flour it can make your muffins crumbly.
As they are egg-free muffins do not compromise on baking powder and baking soda ratio and make sure they both are fresh and not expired.
Do not overmix your batter. Overmixing the batter will make your muffins dense.
Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown.
When mixing the lemon zest into your batter, make sure that it is evenly distributed through your batter and doesn’t clumps up and form clusters of lemon zest in a muffin.
For frozen both kinds of blueberries will be fine for this recipe. If they are frozen, do not defrost them before mixing them into your batter. Simply pat dry and mix.