Alcuni degli Muffin vegani al limone e mirtilli are tasty blueberry muffins filled with tangy lemon zest and juice.
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 Fiocchi d'avena al forno con limone e mirtilli and Blondies al limone e mirtilli. 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.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Muffin vegani al limone e mirtilli
Ingredienti
- 1h XNUMXmin bicchiere Latte di mandorla
- 3 cucchiai Succo di limone
- ¼ bicchiere Olio d'oliva dal sapore delicato
- 1 cucchiaino da tè Estratto di vaniglia
- 1 cucchiaio Scorza di limone
- 2 tazza Farina XNUMX - note 1
- 2 cucchiaini Lievito in polvere
- ⅔ bicchiere Zucchero di canna non raffinato
- ½ cucchiaino da tè Sale
- 1 bicchiere Mirtilli Freschi - or frozen, unthawed
- 1 cucchiaio Amido di mais
Glassa al limone
- ½ bicchiere Zucchero a velo
- 1-2 cucchiai Succo di limone
- 1 cucchiaino da tè Scorza di limone
Istruzioni
- Preriscalda il forno a 200 °C (400 °F). Rivesti una teglia per muffin da 12 stampini con un pirottino di carta. Metti da parte.
- In una piccola ciotola, mescolate i mirtilli e l'amido di mais fino a ricoprirli completamente. Mettete da parte.
- 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.
- Aggiungete i mirtilli ricoperti e mescolate fino a quando non saranno ben amalgamati. Non mescolate troppo l'impasto per evitare che i muffin risultino gommosi.
- 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.
Glassa al limone
- 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.
Archiviazione
- Conservare in un contenitore ermetico in frigorifero per un massimo di 4 giorni.
- Congelate i muffin in sacchetti con chiusura ermetica per un massimo di un mese e scongelateli a temperatura ambiente il giorno prima.
Note
Attrezzatura
Alimentazione
Ingredienti e sostituzioni
All you need to whip a batch of these delicious muffins are:
- Farina XNUMX or whole wheat flour. For a gluten-free version, use my guida alla conversione senza glutine.
- Lievito in polvere – to make them fluffy.
- Latte di mandorla – or any other plant-based milk like coconut milk or oat milk.
- Zucchero di canna non raffinato or white sugar or a healthier alternative like date sugar or coconut sugar
- Succo di limone – freshly squeezed lemon juice taste better.
- Scorza di limone – from untreated lemon.
- Mirtilli Freschi or frozen blueberries.
- Amido di mais – per lo spessore.
- Olio d'oliva or any other oil like melted coconut oil, sunflower oil, or canola oil.
- Estratto di vaniglia – per sapore.
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.
- 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.
- 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.
- In a large mixing bowl, prepare the vegan buttermilk mixture. Add almond milk, lemon juice, lemon zest, light olive oil, and vanilla extract.
- Whisk to combine and set aside for a few minutes until it looks curdled.
- In another bowl, add the dry ingredients: all-purpose flour, baking powder, cane sugar, and salt.
- Stir the dry ingredients into the wet ingredients. Combine very well until no more lumps of flours shows.
- Finally, fold in the coasted blueberries, and stir a few times to incorporate them evenly in the batter.
- Divide the muffin batter evenly into the 12 muffin paper liners.
- 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.
- Let the muffins cool down for 5 minutes in the baking pan, then transfer them to a cooling rack.
Glassa al limone
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.
- In a small bowl, whisk lemon juice, powdered sugar, and lemon zest.
- 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.
- Drizzle on top of the cooled blueberry lemon muffins, and add a pinch of extra lemon zest on top for an extra tangy flavor.
Sostituzioni per allergie
Below are some substitution ideas if you have allergies to some of the ingredients used in this recipe.
- Senza olio – 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 – Per una versione senza glutine, usa la mia guida alla conversione senza glutine.
- Zucchero – Other sweeteners that add a delicious sweetness to the muffins are coconut sugar, sugar-free allulose, or brown sugar.
- Senza noci – Replace the almond milk with soy milk, oat milk, or any non-dairy milk without nuts you love.
- Succo di limone – You can swap lemon juice for lime juice or one tablespoon of apple cider vinegar and two extra tablespoons of dairy-free milk.
- Farina – 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.
Istruzioni per la conservazione
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.
Domande frequenti
Below are my answers to your most common questions about this easy muffins recipe.
You can make any muffin recipe vegan by replacing each egg with three tablespoons of oil, unsweetened applesauce, or mashed bananas.
Yes, you can bake a classic 12-muffin recipe into 2 pans of 12-mini muffin holes.
No, you can make delicious muffins without eggs and without egg replacers.
As long as the liquid-to-dry-ingredient ratio is balanced, the muffins will be moist, fluffy, and tasty.
Altre ricette di muffin
If you like muffins, you’ll love these other muffin recipes:
How do you keep all the blueberries from going to the bottom of each cup?
Blueberries sink because they are denser than the muffin batter and gravity pulls them down through the mixture as it thins out in the heat of the oven. This happens only if you used large blueberries, wild blueberries are smal and won’t sink. To prevent this, toss the berries in a tablespoon of flour before folding them in to help them “grip” the batter
Made these yesterday and they were delicious! My partner says they’re the best muffins I’ve ever baked…!
Grazie !
Have you ever experimented with a gluten free version ?
Not yet, not for this recipe!
I have now made these muffins several times! I sub coconut milk for almond milk because of nut allergies and it works out just fine. I will also add a little more (1-2 more tbsp) of lemon juice if I want extra lemon flavor. They are SO SO SO good. I love them! Perfect combo of lemon & blueberry.
Oww, thank you so much!!
They are looking great!! Can I freeze them with the glaze on?
I am sure it will work great.