Vegan Blueberry Lemon Muffins
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Recipe
This is such an easy freezer-friendly treat bursting with fresh blueberries and a hint of lemon. They are healthy, low-calorie, oil-free, naturally sweetened, and delicious!
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Recipe
Ingredients
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Preheat the oven to 375°F. Line a muffin tin with 12 nonstick liners or grease the tin.
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Combine the wet ingredients in a medium-sized mixing bowl.
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Add the dry ingredients to the wet ingredient bowl. Stir everything together with a spoon until the batter is mostly combined.
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Gently fold 1 cup of the blueberries into the batter until they are spread throughout. Reserve the rest for topping the muffins.
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Divide the batter by filling the muffin tin with about 3 tablespoons of batter or until they are mostly full.
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Top the muffins with the remaining blueberries and then sprinkle turbinado sugar over each one.
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Bake the muffins in the middle of the oven for 20-25 minutes or until they are a light golden color on top. Enjoy!
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More Vegan Recipes with Fresh Fruit
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Blackberry Scones
Apple Turnovers
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