Vegan Lemon Blueberry Muffins
Ingredients
- 2 cups (250g) plain flour
- 2 tsp (8g) baking powder
- 1/2 tsp (2g) fine salt
- 2 tsp lemon zest
- 1/2 cup (125g) thick, vegan yoghurt (plain coconut)
- 1/2 cup (125g) soy milk
- 1 tsp vanilla extract
- 2/3 cup (170g) castor sugar
- 1/4 cup + 1 Tbsp (75g) light olive oil
- 3 Tbsp (45g) lemon juice
- 2 cups (300g) blueberries
Drizzle
- 1 cup icing sugar
- 2 tsp lemon juice
Preparation
Preheat the oven to 180C and line a muffin tin with 8 patty pans.
In a large mixing bowl, add the lemon zest, yoghurt, milk, vanilla, sugar, oil and lemon juice and whisk to combine well.
Sift in flour and baking powder, and add salt, then gently fold together, taking care not to mix too quickly to avoid affecting rising.
Once the batter is almost smooth, add blueberries and fold through until smooth.
Spoon batter between the patty pans and bake for 30-35 minutes, or until cooked when tested with a skewer.
Allow muffins to cool for 10 minutes before moving to a wire rack to cool completely.
Optional drizzle
Sift 1 cup of icing sugar.
Add 2 teaspoons of fresh lemon juice and whisk together.
Thin out with extra lemon juice if desired.
Drizzle onto cooled muffins.
