Delicious and simple blueberry muffins. Perfectly balanced between the sweet berries and the sour lemon glaze. Suitable for both children’s birthdays and picnics.
Peel the outer layer of the lemon, chop them into small pieces and let them dry overnight to give your muffin a little extra decoration.
Vegan Blueberry Muffins
Equipment
- Muffin pan
- 12 cupcake paper liners
Ingredients
Muffins
- 150 g plantbased butter at room temperature
- 180 g sugar
- 1 tsp vanilla extract
- 5 tbsp orange juice freshly squeezed
- 1½ dl plantbased milk e.g. oatmilk
- 300 g flour
- 4 tsp baking powder
- 1 pinch of salt
- 200 g blueberries frozen or fresh
Lemon glaze
- 100 g powdered sugar
- 3 tbsp lemon juice freshly squeezed from ½ lemon
Topping (optional)
- Sprinkles
- Dried lemon peel
Instructions
Muffins
- Mix butter, sugar and vanilla extract with an electric mixer until light and creamy
- Add orange juice and milk and mix
- Mix the flour, salt and baking powder together in a separate bowl
- Add flour to the dough and stir until the dough is uniform in texture
- Add the blueberries to the batter and stir until they are evenly distributed in the dough
- Place paper liners in the muffin tin and then fill them with batter with a spoon
- Bake the muffins in the oven at 200°C for 25 min
- Let the muffins cool
Lemon Glaze
- Squeeze lemon juice from the lemon and stir in powdered sugar and mix with a fork in a bowl (the glaze should be thick)
- Spread about ½ tablespoon of lemon glaze on each muffin and spread it on the top of each muffin with a knife
- Garnish each muffin with sprinkles or dried lemon peel