Vegan Bluebbery Muffins

The perfect grab and go breakfast or afternoon snack. These muffins are packed with blueberries and a hint of lemon! 🍋

Our lemon blueberry scones were a hit in the Dao House, so we decided to take the flavors from that recipe and put it in a muffin! We decided to make these muffins because they would make a convenient breakfast for our Dad. He often leaves for work early in the morning and these muffins are such an easy breakfast to have. All he has to do is heat them up in a pan or the oven for a couple of mins and they're ready to enjoy.

what's in these muffins?

• Brown Sugar. While we love to make our recipes free of refined sugar, there was no way for us to recreate the muffin streusel without brown sugar.

• Aquafaba. When it comes to vegan baking aquafaba is such a key ingredient. When whipped the liquid helps bring volume to your dessert. Adding these to our muffins gave it a lovely fluffy texture.

• Lemon Zest. Lemon is such a great flavor to use when baking sweets. It helps to balance the sweetness by brining in a tart yet zest flavor. These muffins wouldn't be the same without some lemon zest, we also recommend trying our other citrus zest (like orange or grapefruit!)

Look at the blueberry! We love how they caramelize and melt when baked.

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Serving Size: 12 muffins

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Description

The perfect grab and go breakfast or afternoon snack. These muffins are packed with blueberries and a hint of lemon! 🍋

Ingredients:

90 ml (1/2cup) plant milk

2 tbsp ground chia seed (+ 6 tbsp plant milk) *

Juice from half a lemon (3tbsp)

90 ml aquafaba

30g coconut sugar**

3 tbsp avocado oil (or any neutral oil)

1 tbsp maple syrup

1 cup fresh blueberries

1 tsp vanilla extract

2 cups all purpose flour (240g)

1/4 tsp salt

1 tsp baking soda

1 tbsp cinnamon

Streusel:

2 tbsp oil

1/3 cup brown sugar

2 tbsp flour

1/2 tsp cinnamon

Instructions:

1. Preheat oven to 375F

2. In a small bowl combine plant milk and lemon juice. In another bowl combine ground chia seeds and plant milk (this will be your "egg"). Leave this for a couple of minutes.

3. Whip your aquafaba till foamy in a small bowl.

4. In a large bowl cream coconut sugar and oil.

5. Gently fold aquafaba into the coconut sugar and oil. Then, add milk, "egg", and vanilla.

6. Sift in flour, baking soda, salt, and cinnamon into the wet mixture. Then fold in blueberries.

7. Line your muffin tin with liners or lightly oil. Then, scoop muffin mixture into your muffin tin about 3/4th full.

8. Streusel time! Combine oil, brown sugar, flour, and cinnamon in a small bowl. Top muffins with strudel mixture.

9. Bake for 30 mins or until a toothpick comes out clean.

10. Let the muffins cool for 10mins before eating (i know this will be a challenge.)***

11. Any leftover muffins can be kept refrigerated in an airtight container. Reheat muffins in a non-stick or oiled pan for a couple of mins.

Notes

* chia egg can be substituted for a flax egg.

**coconut sugar can be substituted for brown sugar, but you can't substitute the brown sugar for coconut or else the streusel won't get that crumble

***if you don't let your muffins cool, they will stick to the liner or your tin.

Nutrition

Serving Size: 1 muffins

Calories: 190

Sugar: 11.2g

Sodium: 124.6mg

Fat: 6.4g

Saturated Fat: 1.1g

Carbohydrates: 29g

Fiber: 2.3g

Protein: 3.4g

Calculated through MyFitnessPal