Lemon Poppy Blueberry Muffins
Prep. Time
20-25 minutes
Cook Time
25 minutes
Servings
15 muffins
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
In our house, these muffins barely make it past the cooling rack—they’re one of the easiest bakes to throw together, since they're made with no blender, no mixer and really only need an oven to come together. They are nourishing and healthy, they pack well for lunchboxes and road trips, and they stay light and fluffy even after freezing. These muffins have a subtle tang that balances the soft, airy texture, and they fit for whether you’re snacking in the afternoon or grabbing one on your way out the door.
Ingredients
Dry ingredients
7oz (200g) spelt flour
3.5oz (70g) all-purpose flour
1.7oz (80g) almond flour
2 tsps baking powder
3 tbsps poppy seed (ensure freshness)
100g granulated sugar
Wet ingredients
1/2 cup plant-based milk + 1 tbsp flaxseed meal + 1 tsp apple vinegar
1/2 cup yogurt
Zest from 1/2 lemon
2 tbsps lemon juice, freshly squeezed
4.2oz (120g) fresh blueberries
3 tbsps melted coconut oil
2/3 cup maple syrup
1/2 cup apple sauce
1 tsp vanilla extract
Instructions
Preheat the oven to 375F/190C.
Place 15 nonstick muffin paper or silicone cups in a muffin pan.
In a large mixing bowl, mix all the dry ingredients.
in a measuring cup, mix the milk, flaxseed meal and vinegar for 30 seconds, and pour it to a second mixing bowl (the wet ingredients bowl).
In the second mixing bowl, combine all the rest of the wet ingredients.
Add the dry mixture to the wet mixture, and mix until a consistent batter is obtained.
Immediately pour the batter into each paper cup up to 2/3 of its height (assuming the paper cup is the same height as the metal pan).
Place in the oven and bake for 25 minutes or until the top is golden and crispy.
Notes
The Spelt flour can be replaced with all-purpose flour if preferred.
For a nut-free option: use 1.7oz (50g) of either Spelt or all-purpose flour.
If preferred, you can skip the poppy seeds.
Instead of maple syrup, you can add the same amount of agava syrup or 5.3oz (150g) granulated sugar.
Vanilla extract is not a must.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!