Hey home bakers!
Upon popular demand, I ditched my French pastry experiments to whip up something simple yet spectacular. I dedicate this recipe for anyone who’s venturing into baking for the first time and those busy bees craving for something homemade and sweet.
Summers are all about lemons, sunshine, and a basket full of fresh berries. I decided to use these elements as inspiration for my vegan desserts.
These muffins are perfect comfort food when eaten alone. They are light on calories and high on nutrients.
However, I did whip up some homemade frosting for followers who’d like to present these pretty treats for birthdays and special occasions. Plus, with schools opening soon, you can serve them as back-to-school baked goodies for little ones at home.
What’s inside these yummy treats?
These muffins are bursting with the goodness of fresh blueberries and zesty lemons. You can ice them with a whimsical swirl of homemade blueberry frosting for extra oomph. Either way, each bite of these tasty treats will leave you craving for more.
Baking Tips to Make Homemade Blueberry Muffins
Muffins are one of the basics for bakers. Yet, there are few hacks that leads to better and healthier servings. I learned them all to share them with beginners and seasoned home cooks.
Here are a few tricks to create the ideal batch:
- Leavening agents (baking powder) are essential for muffins. They help your baked goods to rise. Make sure that your ingredients are not expired by testing their freshness.
- Freshly baked muffin can crumble if you don’t handle them carefully. I recommend cooling them off for at least 3-5 minutes before transferring them onto a wire rack. That said, leaving them in too long can turn them soggy. The trick is to remove them after five minutes to get let them reach an optimal temperature.
- You can freeze a big batch of muffins for 3 months. Plastic wrap unfrosted muffins and store them in an airtight container. You can thaw them out whenever you want. It is a quick and easy way to keep a stock of healthy desserts for last-minute plans.
Bonus Baking Tip: How to Test Your Leavening Agents?
Unlike perishables, it can be challenging to determine whether or not your leavening agents are expired. Sometimes the expiry date at the back of the packet does not coincide with the real expiry date of the product. You can prevent using the wrong ingredient by doing a quick bubble test.
- Baking Powder: Add 1 teaspoon of baking powder to 1/4 cup of hot water. You shall see small bubbles if the baking powder is fresh. No bubbles mean that the product has reached its expiry date and you should throw it away.
Healthy Substitutes: Super Swirly Vegan Blueberry Muffins with Blueberry Frosting
- Cane sugar is an excellent replacement for refined sugar. I use ½ the standard amount to strike the right balance between calories and sugar. Add more if you have a sweet tooth!
- If you are lactose intolerant, you can use almond milk like I did. Other substitutes include coconut milk and oat milk. Fair warning, they might change the final taste of your muffins.
- Home bakers with dietary restrictions can use regular gluten-free flour with the same measurements.
- Don’t like frosting? No worries! These mouthwatering muffins taste great without the sweet icing.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- 2 cups all-purpose flour + 1 tbsp four
- 1/2 cup cane sugar (I used ¼ cup)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp cornstarch
- 1 1/4 cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla extract
- Zest of one lemon
- 2 tsp lemon juice
- 1 1/2 cups fresh blueberries
BLUEBERRY FROSTING (OPTIONAL):
- 1 1/3 cups of fresh blueberries
- 2 sticks of unsalted butter
- 3 ½ cups icing sugar, sifted
- 1 tbsp soy milk
- Preheat the oven to 400°F.
- Lightly grease a 12-cup non-stick muffin pan with coconut oil or melted butter. The other option s to line the muffin with cute cupcake liners. *
- Make homemade buttermilk by combining milk and vinegar in a small bowl. Set aside to let it thicken.
- Sift and mix the dry ingredients i.e. all-purpose flour, baking powder, sea salt, cornstarch and cane sugar (except zest) in a large bowl.
- Use a medium bowl to whisk the wet ingredients i.e. the soy milk mixture, coconut oil, lemon juice, vanilla extract and zest.
- Combine the wet and dry batter in the larger mixing bowl.
- Whisk the batter until it turns silky smooth. **
- Fold in the blueberries, gently.
- Pour/scoop batter into the muffin tin. Leave ¼ of each mold empty to allow your muffins to rise and get a nice round muffin top. If you don’t have enough batter, add water in the empty molds to stop your muffin pan from buckling over in the oven.
- Carefully pop your muffin pan in the oven.
- Bake for 20-22 minutes (or if the inserted toothpick comes out clean).
- Let the muffin cool for 10 minutes in the pan before transferring it to a wire rack.
- Add the blueberries to a medium saucepan over medium-low heat.
- Gently stir as the blueberries start to soften. The mixture will start to form a thick sauce. (About 10-15 minutes at a gentle boil).
- Remove from the heat and push the blueberry sauce through a strainer to remove any large chunks.
- Place in the fridge to cool fully.
- Soften your butter by letting it sit at room temperature for 1 hour. That way, it doesn’t form any clumps when you combine it with sugar.
- Beat butter in a large mixing bowl. (30 seconds)
- Sift and add ½ cup of sugar one at a time to prevent lumps. Add 2-3 tablespoons of the reduced blueberry mixture (it needs to be fully cold first) and beat until you get a purple hue.
- Add a spoonful of milk. Adjust the measurement to get the desired consistency.
- Frost your baked muffins with your blueberry frosting when they are completely cool.***
*Use paper liners to keep muffins fresh for a long time
** Only mix your batter 10-12 times with a spatula to prevent overmixing.
***Plastic wrap and freeze leftover muffins to satisfy your sweet tooth weeks later!
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