Veganske citron- og blåbærmuffins

Disse Veganske citron- og blåbærmuffins are tasty blueberry muffins filled with tangy lemon zest and juice.

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If there’s a vegan breakfast muffin you need to add to your breakfast rotation, it’s this one. Blueberry and lemon are made to be together, like in my Citron-blåbærbagt havregrød og Blåbær-citron-blondiner. It’s the best combo of flavors.

Plus, this vegan muffin recipe works with fresh blueberries or frozen blueberries when they are not in season. It means you can make these delicious vegan blueberry muffins all year round.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Veganske citron- og blåbærmuffins

Disse veganske citron- og blåbærmuffins er lækre blåbærmuffins fyldt med syrlig citronskal og -saft.

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Prep Time: 15 minutter mins

Tilberedningstid: 30 minutter mins

Samlet tid: 45 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 12 muffins

Kalorier: 191.5 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ¼ kop Mandelmælk
• ▢ 3 spiseskefulde Citronsaft
• ▢ ¼ kop Olivenolie med mild smag
• ▢ 1 teske Vanille ekstrakt
• ▢ 1 spiseskefuld Citronskal
• ▢ 2 kopper Mel til alle formål - 1 noter
• ▢ 2 teskefulde Bagepulver
• ▢ ⅔ kop Uraffineret rørsukker
• ▢ ½ teske Salt
• ▢ 1 ½ kop Friske blåbær - or frozen, unthawed
• ▢ 1 spiseskefuld Majsstivelse

Lemon Glazing

• ▢ ½ kop Flormelis
• ▢ 1-2 spiseskefulde Citronsaft
• ▢ 1 teske Citronskal

Instruktioner

• Forvarm ovnen til 200 °C. Beklæd en muffinform med 12 huller med papir. Sæt til side.
• I en lille skål røres blåbær og majsstivelse sammen, indtil de er godt dækket. Sæt til side.
• In a large bowl, whisk freshly squeezed lemon juice, almond milk, olive oil, lemon zest, and vanilla extract. Set aside for a few minutes until it looks curdled.
• In another large mixing bowl, combine all-purpose flour, sugar, salt, and baking powder.
• Combine the dry ingredients with the liquid ingredients until the batter is smooth and no lumps of flour can be seen.
• Vend de overtrukne blåbær i og rør, indtil det lige akkurat er blandet. Bland ikke dejen for meget, da det kan give vingummi-muffins.
• Fill the 12 muffin holes evenly.
• Bake the muffins for 5 minutes at 400°F (200°C), then reduce to 350°F (180°C) and keep baking for 15-20 minutes or until golden brown and set in the center. Insert a toothpick in the middle of one muffin to check. If clean, they are ready to remove from the oven.
• Cool down for 5 minutes on the muffin tin, then transfer to a cooling rack to cool completely at room temperature.

Lemon Glazing

• When the muffins are cooled, prepare the lemon glaze.
• In a small bowl, stir powdered sugar, lemon juice -and lemon zest. If too thick, thin it out with more lemon juice. To thicken, add more powdered sugar.
• Drizzle the lemon glaze on top of the cooled blueberry muffins and add a pinch extra lemon zest if you like.
• Refrigerate to set the glazing.

Opbevaring

• Opbevares i en lufttæt beholder i køleskabet i op til 4 dage.
• Frys muffinsen i op til 1 måned i lynlåsposer og tø den op ved stuetemperatur dagen før.

Noter

Noter 1For en glutenfri version, brug min Guide til glutenfri konvertering.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

12-huls muffinform

Muffinforme

Blandet skål

Måle kopper og skeer

Køleramme

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Ernæring

Betjener: 1muffin | Kalorier: 191.5kcal | Kulhydrater: 36.1g | Protein: 2.4g | Fed: 5.1g | Mættet fedt: 0.7g | Flerumættet fedt: 0.7g | Enumættet fedt: 3.5g | Natrium: 202.4mg | Kalium: 47.2mg | Fiber: 1.2g | Sukker: 18.1g | Vitamin A: 10.6IU | Vitamin C: 4.6mg | Calcium: 76.1mg | Jern: 1.1mg | Magnesium: 6.3mg | Fosfor: 39.9mg | Zink: 0.2mg

Ingredienser og erstatninger

All you need to whip a batch of these delicious muffins are:

• Mel til alle formål or whole wheat flour. For a gluten-free version, use my Guide til glutenfri konvertering.
• Bagepulver – to make them fluffy.
• Mandelmælk – or any other plant-based milk like coconut milk or oat milk.
• Uraffineret rørsukker or white sugar or a healthier alternative like date sugar or coconut sugar
• Citronsaft – freshly squeezed lemon juice taste better.
• Citronskal – from untreated lemon.
• Friske blåbær or frozen blueberries.
• Majsstivelse – for tykkelse.
• Olivenolie or any other oil like melted coconut oil, sunflower oil, or canola oil.
• Vanille ekstrakt – for smagens skyld.

You can add flavor to these vegan blueberry muffin recipe by stirring some of the below ingredients in the muffin batter:

• Cinnamon Blueberry Muffins – Add 1 teaspoon of cinnamon.
• Blueberry Chocolate Chips Muffins – 1/3 cup of dark chocolate chips.
• Blueberry Oats Muffins – stir in 1/2 cup of rolled oats and replace 1/3 cup of flour with oat flour.
• Vegan Mixed Berry Muffins – Swap half of the blueberries for raspberries or blackberries.

How To Make Vegan Lemon Blueberry Muffins

To make fluffy blueberry muffins, you need just 15 minutes and minimal kitchen tools.

1. Preheat the oven to 400°F (200°C). Line a 12-hole muffin tin with muffin liners. Slightly oil the paper cases with oil spray. Set aside.
2. In a small bowl, prepare the blueberries. Stir cornstarch with fresh blueberries until evenly coated. If using frozen blueberries, postpone this step until the last minute – just before folding the berries into the muffin batter.
3. In a large mixing bowl, prepare the vegan buttermilk mixture. Add almond milk, lemon juice, lemon zest, light olive oil, and vanilla extract.
4. Whisk to combine and set aside for a few minutes until it looks curdled.
5. In another bowl, add the dry ingredients: all-purpose flour, baking powder, cane sugar, and salt.
6. Stir the dry ingredients into the wet ingredients. Combine very well until no more lumps of flours shows.
7. Finally, fold in the coasted blueberries, and stir a few times to incorporate them evenly in the batter.
8. Divide the muffin batter evenly into the 12 muffin paper liners.
9. Bake the muffins for 5 minutes at 400°F (200°C) then reduce the oven to 350°F (180°C) and keep baking for 15 to 20 minutes. The blueberry lemon muffins are ready when golden brown, and a toothpick inserted in the center of the muffins comes out clean.
10. Let the muffins cool down for 5 minutes in the baking pan, then transfer them to a cooling rack.

Lemon Glazing

The lemon glaze makes all the difference in this simple vegan muffin recipe. But before you prepare yours, make sure the muffins are perfectly cooled down, or the glaze melts in the muffin crumb.

1. In a small bowl, whisk lemon juice, powdered sugar, and lemon zest.
2. Add more lemon juice, a few drops at a time, to thin out the glaze, or on the contrary, add more powdered sugar to thicken the glaze.
3. Drizzle on top of the cooled blueberry lemon muffins, and add a pinch of extra lemon zest on top for an extra tangy flavor.

Allergibytter

Below are some substitution ideas if you have allergies to some of the ingredients used in this recipe.

• Olie fri – You can replace the oil with the same amount of mashed banana, plant-based yogurt, or unsweetened apple sauce. You should expect a denser, moisture crumb as the oil has been removed.
• Gluten-Free – For en glutenfri version, brug min Guide til glutenfri konvertering.
• Sukker – Other sweeteners that add a delicious sweetness to the muffins are coconut sugar, sugar-free allulose, or brown sugar.
• Nøddefri – Replace the almond milk with soy milk, oat milk, or any non-dairy milk without nuts you love.
• Citronsaft – You can swap lemon juice for lime juice or one tablespoon of apple cider vinegar and two extra tablespoons of dairy-free milk.
• Flour – You can swap all-purpose flour for white spelt flour or white whole-wheat flour.
• Oil Swap – You can use any vegetable oil you love, but I prefer olive oil or avocado oil, as they contain a better ratio of omegas. Otherwise, try melted vegan butter.

Opbevaringsinstruktioner

You can store the muffins in a cake box, airtight container sealed, and place it in the fridge for up to 4 days. You can also freeze the muffins for up to 1 month and thaw them at room temperature the day before.

Ofte stillede spørgsmål

Below are my answers to your most common questions about this easy muffins recipe.

Flere muffinopskrifter

If you like muffins, you’ll love these other muffin recipes:

Æggefri bananmuffins

Banan- og mandelsmørmuffins

Protein-blåbærmuffins

Veganske hindbærmuffins