There are lemon blueberry muffins, and there are also lemon poppy muffins. Why choose? You can take two classic muffin recipes and overlap them to make vegan lemon poppy blueberry muffins. These muffins are fantastic with fresh blueberries (when they’re in season), but you can make them all year round with frozen blueberries (preferably organic).
I like to use smaller wild blueberries if using frozen; the regular-size frozen blueberries tend to get mushy and will bleed into your muffins even more than the ones I used here. Either way, frozen berries make the muffins a bit purple, or perhaps lavender, but no matter — they taste fantastic.
Lemon zest makes a difference: One ingredient that I think gives this recipe its extra ray of sunny flavor is the lemon zest. If you don’t have a lemon zester, it’s an inexpensive kitchen item that looks like a large file. But no worries if you need to skip this step, the muffins are still good.
These go down so easy— whenever I make them, my family — or whoever happens to be nearby — breathes them in.
Poppyseed goodness: These tiny yet mighty seeds add a subtle crunch and nutty flavor to baked goods as well as savory dishes. Learn more in our Guide to Poppyseeds.
Vegan Lemon Poppy Blueberry Muffins
Mash up lemon blueberry muffins with lemon poppy muffins to make vegan lemon poppy blueberry muffins.
- 2 1/2 cups whole wheat pastry flour or light spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup natural granulated sugar
- 1 cup unsweetened applesauce
- 2 tablespoons safflower oil
- Juice and zest of 1 lemon
- 2 tablespoons plain or vanilla plant-based milk , or as needed
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 2 cups fresh blueberries (1 pint) or 1 1/2 cups frozen wild blueberries, unthawed
- Preheat the oven to 350º F.
- Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
- Combine the applesauce, oil, lemon zest and juice, plant-based milk, and vanilla extract in a small bowl and stir together.
- Make a well in the center of the flour mixture and pour in the wet mixture.Stir just until combined to make a smooth, stiff batter. If need be, add a little more plant-based milk if the batter is too stiff, but don’t be tempted to make it too wet.
- Gently stir in the poppy seeds, and blueberries.
- Divide the batter among 12 foil-lined muffin tins. Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean.
- When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
Amount Per Serving: Calories: 317Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 236mgCarbohydrates: 60gFiber: 7gSugar: 17gProtein: 9g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
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