These subtly lemon-flavored vegan blueberry muffins are perfect for making on cool summer evenings during blueberry season, or any time of year with frozen organic blueberries. The double twist of lemon juice and zest (finely grated peel) is what makes them shine. Photos by Evan Atlas.
Makes: one dozen
- 2 cups whole wheat pastry flour or light spelt flour
- 2 tablespoons wheat germ or ground flaxseeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup natural granulated sugar or coconut sugar
- 1 cup unsweetened applesauce
- 2 tablespoons safflower oil
- 1/4 cup plain or vanilla rice milk or almond milk, or as needed
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest, optional but highly recommended
- 1 cup fresh blueberries (or frozen blueberries, unthawed)
- 1/2 cup finely chopped walnuts or sliced almonds, optional
- Unsweetened shredded coconut for topping, optional
Preheat the oven to 350 degrees F.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the applesauce, oil, enough rice milk to make a smooth, stiff batter, and the lemon juice and optional zest. Stir together just until thoroughly combined.
Stir in the blueberries, then divide the batter among 12 foil-lined muffin tins. Sprinkle the optional walnuts or almonds and/or natural granulated sugar evenly over the tops of the muffins.
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.