Blueberry-Lemon Muffins

Sunday morning treat? Yes please!  I had a pint of blueberries teetering on the edge of wrinkled.  Voila!  Blueberry muffins.  More than that, lemon blueberry muffins.  Yum!  A great excuse to use my organic powdered sugar, too.

This is adapted from a recipe found on

Image courtesy of Grant Cochrane /
Image courtesy of Grant Cochrane /

Blueberry-Lemon Muffins

Yield: 12 servings (serving size: 1 muffin)
Cook time: 20 Minutes
Prep time: 22 Minutes


  • 2 cups all-purpose flour
  • 2/3 cup agave nectar or vegan granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 1 tablespoon grated lemon rind, divided
  • 3/4 cup almond or soy milk
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon fresh lemon juice, divided
  • equivalent of 1 egg replacer
  • Cooking spray
  • 1/2 cup organic vegan powdered sugar


Preheat oven to 400°.

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk.
    1. Make a well in center of mixture.
  2. Add to a smaller bowl the blueberries, 1 teaspoon of lemon juice, and 2 teaspoons lemon rind; toss gently.
  3. Combine almond/soy milk, coconut oil, 1 teaspoon lemon juice, and egg replacer in a bowl; stir well with a whisk.
  4. Alternate adding the blueberry and the milk mixture to flour mixture, stirring just until moist.
  5. Spoon batter into 12 paper lined muffin cups.
  6. Bake at 400° for 17 to 18 minutes or until golden brown. Remove muffins from pan immediately; cool on a wire rack.
  7. Combine powdered sugar, remaining 1 teaspoon lemon rind, and remaining 2 teaspoons lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.

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