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Vegan Blueberry Muffins

Course Dessert
Servings 12 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
  • 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