Blueberry Lemon Muffins

Now that spring is here and fully in bloom, the seasonal fruits have been hitting the supermarket shelves. When we walked in the store and saw a double sized container of blueberries we had to have it. First thing we wanted to try making was a blueberry muffin of sorts, and blueberry and lemon go so well together. We were pleasantly surprised with a moist, delicious muffin to share with you all.  Enjoy!



1/2 cup coconut oil, very soft

2/3 cup vegan sugar

1/2 cup applesauce, room temperature

1 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup non-dairy milk, we used almond milk

2 Tbsp. lemon juice

Zest of 2 lemons

3/4 -1 cup of blueberries, we used fresh


Method of Prep:

Preheat the oven to 350°F.

In a mixing bowl, or using a stand mixer, combine the coconut oil and vegan sugar until well blended. Add in the vanilla and applesauce, continue to mix until well combined. Using room temperature applesauce will prevent the coconut oil from hardening.


In a separate bowl, combine the dry ingredients, including the all-purpose flour, baking powder, baking soda and salt.


Add half the dry ingredients to the mixing bowl. Mix until just combined.

Next, add in half the non-dairy milk, all the lemon juice and all the lemon zest. Mix until just combined.

Then add in the second half of the dry ingredients. Mix until combined.

Lastly, add in the second half of the non-dairy milk. Mix until well combined. A doughy, sticky muffin batter is what you’ll have!

Line a 12 cupcake sized baking pan with paper cups.

Fill each cup half way with muffin batter. Place 4-5 blueberries in each cup.

Evenly distribute the remaining batter onto the 12 cups.

Press 3-4 blueberries on top of each cup.  Feel free to add more blueberries!


Bake in the oven for 20-22 minutes. The tops of the muffins will be lightly browned and the muffins springy.

Remove muffins from pan to cool on the counter top or a plate.

For a fun way to eat the Blueberry Lemon Muffins, cut the muffin in half, spread with coconut oil (we used vegan coconut butter) and lightly grill the flat sides.




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Categories: Breads, Breakfast, Snacks


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