Fluffy, fruity, with a hint of coconut taste, these Vegan Lemon Blueberry Muffins are perfect snacks/breakfast for all seasons, well, especially summer!
Preheat the oven to 175°C / 350°F. Line a 6-cup muffin tray with muffin cups. This recipe makes 5 mini muffins. If you want to make bigger ones, just double the whole recipe.
In a big mixing bowl, add gluten-free plain flour, almond flour, baking powder, baking soda, salt, sugar, and desiccated coconut. Use a fork or a whisk to mix them together.
In another small bowl, add coconut oil, maple syrup, soy milk, apple cider vinegar, lemon juice, and lemon zest. Mix them with a whisk or a fork until they are combined.
Pour the liquid mixture to the dry one. Use a whisk or a fork to incorporate them all together until no flour can be seen.
Stir in about 2/3 of the blueberries.
Divide the muffin mixture into the prepared muffin tray. Add the rest of the blueberries and some extra desiccated coconut on top of the muffins mixture.
Bake at 175°C / 350°F for 20–25 minutes until a toothpick inserted in comes out clean.
Transfer the muffin tray onto the wire rack to cool down. Then use a fork or a palette knife to take out the muffins from the tray. Can add additional icing glaze if you want. Enjoy!
To make the icing:
Mix the icing sugar with water in a small bowl until they incorporated. Then it's ready to use.
**Extra-virgin coconut oil: You can also use cooking coconut oil or another neutral-flavour oil, such as rapeseed oil or sunflower oil. But I recommend using extra-virgin coconut oil for the best taste.
***Soy milk: I personally like to use soy milk. You can also use another plant-based milk, like almond milk or oat milk.
****Blueberries: I’d recommend using g fresh blueberries because they won’t dye the batter. But if you only have frozen ones, just let them stay in the freezer until you’re ready to add them in.
The Size of the muffins: I make them into mini muffins, about half of the size of regular muffins, so you can easily grab it and finish one in a few bites. If you want to make them into the standard size, just double the whole recipe and use a deeper/bigger muffin tray (jumbo muffin tray).
Storage: Store these muffins in an airtight container. They can last at room temperature for 1–2 days or 4–5 days in the fridge. Before serving, take them out from the fridge/freezer to let them come back to room temperature. You can reheat them in the oven for 3–5 minutes as well if you prefer.