Muffins and rest. The two things I’m loving most lately! This baby and I are all about citrus and blueberries like woah. Lemon Poppyseed Muffins, Almond Flour Blueberry Muffins, Fluffy Orange Muffins, and Lemon Blueberry Pancakes, get at me. Is it spring yet?!
Ingredients
Non-dairy milk: I used unsweetened vanilla almond milk, but I’ve tested these with other non-dairy milks like oat and they all work. We’re combining it with lemon juice to make vegan buttermilk. Whole wheat flour: For some whole grains and fiber! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy. All purpose flour: Originally I made these with whole wheat pastry flour, but I can’t find it anymore in stores. So doing half whole wheat and half all purpose is great for some whole grains but not an overwhelming wheat flavor. Organic cane sugar: Half a cup to lightly sweeten our muffins. You can also use turbinado (raw) sugar. Plus some sprinkled on top for that extra oomph! Note: I have not tested this recipe with liquid sweetener. Baking soda and powder: For a nice rise. Fine sea salt: To round out and balance the flavor. I like sea salt better than iodized table salt for improved flavor, but regular salt will work, too. Oil: I used avocado oil for neutral flavor, but melted coconut will work as well. Vanilla extract: A must to maximize muffin flavor. Lemon zest: For lots of lemon flavor! Blueberries: When I was developing this recipe, I used both fresh and frozen. If using frozen, you can toss in a couple tablespoons of flour so they don’t sink to the bottom.
Substitutions and dietary modifications
Gluten free: Use a 1:1 all purpose gluten free baking flour. Nut free: Use oat or soy milk. Orange blueberry muffins: swap the lemon zest for orange zest! Add-ins: Add ½ cup unsweetened shredded coconut or walnuts for extra flavor and crunch.
Let’s make it! (step by step)
What makes these healthy?
As a dietitian, I love making easy healthy snacks!
They have half the sugar or regular bakery-style muffins. They’re packed with energizing whole grains. They’re egg and dairy free, making them great for those with allergies.
Can I use frozen blueberries?
Yes! If you use frozen, your muffins may turn a little blue since the blueberries tend to bleed. You can rinse them with cold water to help eliminate the bleeding. You can also toss them with a couple tablespoons of flour, which will help them from sinking to the bottom and causing soggy muffins!
How to store and freeze
Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze cooled muffins a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy! Muffins will keep for up to 3 months.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave! FLOUR: You can also use 2 ½ cups whole wheat pastry flour, spooned and leveled. STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
