Vegan Blueberry Lemon Poppy Seed Muffins
Ingredients
- 1/3 cup almond milk or other non-dairy milk
- 2/3 cup almond flour or meal
- 2 tsp aluminum-free baking powder
- 1/4 tsp fine sea salt
- 1/2 cup coconut yogurt or other non-dairy yogurt
- 2/3 cup pure maple syrup
- 1 large ripe banana, mashed
- 2 tbsp refined coconut oil, melted (or a neutral oil of choice)
- 1 tsp pure vanilla extract
- 2 tbsp poppy seeds
- 1 cup fresh blueberries
- lemon icing
- 1 cup organic powdered sugar
- 1-2 tbsp almond milk or other nondairy milk
- juice of 1/2 lemon
- directions
- toss together the blueberries with the extra 3 tablespoons of flour.
Preparation
Preheat the oven to 425°f/220°c
Line a standard 12-cup muffin tin with liners
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get 1/4 cup juice
Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk
In a large bowl, combine the 1 1/2 cups flour, almond flour, baking powder, and salt
Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes
The batter should be lumpy and not smooth
Overmixing will cause the muffins to become dense
Toss together the blueberries with the extra 3 tablespoons of flour
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups
Reduce the temperature to 350°f/175°c and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs
If desired, make the lemon icing
Whisk together all of the ingredients in a bowl until you achieve your desired consistency
Add more liquid for a thinner glaze
Drizzle a little icing onto each muffin and top with a
