Fresh Blueberry Muffins with Lemon Glaze

Fresh blueberry muffins are a great choice for a not-too-sweet-but-just-sweet-enough breakfast. You can make them with or without the vegan lemon glaze, but the glaze adds another level of nice lemony flavor. This recipe makes six large or one dozen regular-sized muffins. The muffin recipe originates from My Darling Vegan. The lemon sugar glaze recipe is mine.

These muffins don’t rise much, so you can fill the muffin cups nearly all the way up.

You might also like to try these blueberry oat breakfast bars.

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Fresh Blueberry Muffins with Lemon Glaze

Fresh blueberries fill these muffins with flavor and compliment the lemon zest and lemon glaze.

Course

Bread, Snack

Cuisine

American

Keyword

blueberry, breakfast, brunch, easy, homemade, muffin, recipe, vegan

Servings

muffins

Ingredients

For the blueberry muffins:

• 1 cup plant-based milk I used soy, unsweetened almond milk will work
• 1 teaspoon apple cider vinegar
• 2 cups all purpose flour
• 1/4 teaspoon baking soda
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup + 2 tablespoons granulated sugar
• 1/4 cup + 2 tablespoons grapeseed oil or any neutral vegetable oil
• zest of one lemon
• 1 teaspoon vanilla
• 2 cups fresh blueberries washed, stems removed, nearly two 6-ounce containers

For the lemon sugar glaze:

• 1 cup powdered sugar (confectioners sugar)
• 1/2 teaspoon vanilla
• 1 tablespoon vegan butter at room temperature. I used Earth Balance.
• 1 1/2 tablespoons plant-based milk or more to achieve desired consistency. I used unsweetened almond milk.
• 3 teaspoons lemon juice

Course Bread, Snack Cuisine American Keyword blueberry, breakfast, brunch, easy, homemade, muffin, recipe, vegan Servings muffins Ingredients For the blueberry muffins: 1 cup plant-based milk I used soy, unsweetened almond milk will work 1 teaspoon apple cider vinegar 2 cups all purpose flour 1/4 teaspoon baking soda 2 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons grapeseed oil or any neutral vegetable oil zest of one lemon 1 teaspoon vanilla 2 cups fresh blueberries washed, stems removed, nearly two 6-ounce containers For the lemon sugar glaze: 1 cup powdered sugar (confectioners sugar) 1/2 teaspoon vanilla 1 tablespoon vegan butter at room temperature. I used Earth Balance. 1 1/2 tablespoons plant-based milk or more to achieve desired consistency. I used unsweetened almond milk. 3 teaspoons lemon juice

Instructions

To make the muffins:

1. Preheat oven to 375 F. Line your muffin tin with muffin cups, or lightly oil. Set aside.
2. In a small bowl, combine plant based milk and vinegar. Set aside to allow milk to curdle to create vegan buttermilk.

   
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, mix together sugar, oil, lemon zest and vanilla. Add the milk and vinegar mix. Stir in the dry ingredients until well combined. No need to over mix, a little lumpy is fine. Fold in the fresh blueberries until evenly distributed.

   
5. Spoon batter into prepared muffin tins, 3/4 full to completely full.

   
6. Bake 20 to 25 minutes, or until an inserted toothpick comes out clean. Cool muffins on a rack before removing from pan.
7. Once the muffins are removed from the baking pan, drizzle the tops with lemon sugar glaze when warm to let the glaze soak in; drizzle when cool for more of the glaze to remain on top of the muffin.

To make the lemon glaze:

1. In a bowl, combine all of the ingredients until smooth, adding enough milk for the desired glaze consistency. This recipe can be halved or even quartered to use smaller amounts of glaze.

Recipe Notes

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