Should I use fresh or frozen blueberries in muffins?

Either fresh or frozen work great in this recipe. There's no need to thaw frozen berries, simply measure right from frozen.

What is the secret to good muffins?

For the best texture, mix wet and dry ingredients separately and don't over stir the batter. Finally, add plenty of flavor to your muffins. These are packed with lemon blueberry deliciousness that you're sure to love!

Why are blueberry muffins so moist?

A combination of using oil along with buttermilk makes the muffins perfectly tender and moist. We're using a vegan alternative to buttermilk by mixing nondairy milk with lemon juice.

Lemon Blueberry Muffins

Description

Easy Lemon Blueberry Muffins are incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or as a tasty midnight snack, this muffin recipe is going to be a new family favorite!

Ingredients

Scale

1 cup unsweetened plain almond milk
1 tbsp lemon juice
Zest of one lemon (about 1ish tbsp)
1 1/2 cups sugar
1/2 cup neutral oil (I used vegetable oil, but canola or avocado would work)
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries
Optional but so good: raw sugar to sprinkle on top

Instructions

Preheat oven to 350 F. Spray a muffin tin with baking spray – I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
Mix the almond milk with the lemon juice and set aside.
Whisk together the flour, powder, and salt and set aside.
Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
Fold in the dry to the wet – careful not to overmix.
Stir in the blueberries.
Scoop out the batter into the muffin tins – I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter.
Top each with about ½ tsp raw sugar.
Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.

Notes

Storing. Place any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
Freezing. You can freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: vegan lemon blueberry muffins, blueberry muffins, blueberry muffin recipe