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.
Fresh Blueberry Muffins with Lemon Glaze
Fresh blueberries fill these muffins with flavor and compliment the lemon zest and lemon glaze.
For the blueberry muffins:
For the lemon sugar glaze:
To make the muffins:
Preheat oven to 375 F. Line your muffin tin with muffin cups, or lightly oil. Set aside.
In a small bowl, combine plant based milk and vinegar. Set aside to allow milk to curdle to create vegan buttermilk.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
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.
Spoon batter into prepared muffin tins, 3/4 full to completely full.
Bake 20 to 25 minutes, or until an inserted toothpick comes out clean. Cool muffins on a rack before removing from pan.
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:
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.