Blueberry Lemon Muffins

Dairy Free + Eggless

Blueberry Lemon Muffins

These fluffy muffins are made in one bowl with simple ingredients! They’re loaded with citrus flavor and not too sweet.

Dairy Free + Eggless Muffins

This recipe uses plant-based milk and a flaxseed “egg”. These easy swaps create fluffy vegan muffins that taste absolutely amazing!

Ground flaxseed Lemon juice Lemon zest Plant-based milk Granulated sugar Vegetable oil Vanilla extract Whole wheat flour All-purpose flour Baking powder Baking soda Blueberries

Recipe Ingredients

1. Zest and Juice Lemons 2. Prep Flaxseed "Egg" 3. Whisk Wet Ingredients 4. Add Dry Ingredients and Blueberries 5. Bake and Serve

How to Make It

Zest and Juice Lemons

Step 1:

Zest two large lemons, then juice them and remove any seeds in the juice.

Prep Flaxseed "Egg"

Step 2:

Stir lemon juice into the ground flaxseed. Set aside for a few minutes.

Whisk Wet Ingredients

Step 3:

In a large bowl, add the flax egg, plant milk, sugar, oil and vanilla extract. Whisk together, add lemon zest, and whisk again.

Stir Dry Ingredients and Blueberries

Step 4:

Add flour, baking powder, baking soda and salt to bowl. Stir until mostly mixed, then add blueberries and mix until evenly combined.

Bake and Serve

Step 5:

Scoop the muffin batter evenly into 12 muffin liners. Bake at 350 F for 24-26 min. Cool in baking tray for a couple minutes, then move onto a wire cooling rack.

Cool to room temperature, then transfer to an airtight container. Refrigerate for up to 1 week. Freeze for up to 3 months.

How to Store Leftovers

Enjoy this recipe!

Blueberry Lemon Muffins

Dairy Free + Eggless