Vegan Lemon Blueberry Crumble Muffins
Vegan Lemon Blueberry Crumble Muffins are light yet filling muffins that combine the refreshing zing of lemon with the sweet burst of blueberries, topped with a delightful crumble. Perfect for any time of day, these muffins bring comfort and joy.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp zest of 1 lemo
- 1 cup fresh blueberries
- 1/2 cup oats (for crumble)
- 1/4 cup brown sugar (for crumble)
- 2 tbsp coconut oil (melted, for crumble)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by lining it with paper liners or greasing it lightly with vegetable oil.
- In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk together.
- In another bowl, mix sugar and the wet ingredients: almond milk, apple cider vinegar, vegetable oil, vanilla extract, lemon juice, and lemon zest. Stir until mostly dissolved.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fold in the fresh blueberries.
- In a separate bowl, mix oats, brown sugar, and melted coconut oil for the crumble topping.
- Fill each muffin cup about 2/3 full with batter and sprinkle crumble on top.
- Bake for 20-25 minutes until tops are golden brown and a toothpick comes out clean.
- Allow to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Use fresh blueberries for best results. Frozen can be used without thawing. Consider adding spices like cinnamon for a twist. Store in an airtight container for up to 3 days; can be frozen for up to 3 months.