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.
These go down so easy; whenever I make them my family — or whoever happens to be nearby — breathes them in. 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. No worries if you need to skip this step.
Serving Size: 1
Amount Per Serving:Calories: 317 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 236mg Carbohydrates: 60g Fiber: 7g Sugar: 17g Protein: 9g