A nourishing take on a brunch favourite that’s still fluffy and delicious.

In honour of Mother’s day on Sunday, I wanted to share a tasty and nutritious muffin recipe that’s the perfect addition to any brunch. Although, brunch isn’t necessary to make these amazing muffins since they are also a great on-the-go breakfast or snack option.

Also, I am not exaggerating when I say they are nutritious and tasty. They have the perfect tang from the lemon and blueberries, great fibre from the blueberries, spelt flour, nut-based cheese, and flax seed, and an amazing soft and fluffy texture. And to (muffin) top it off, they are so quick and easy to make!

So, here we have them, the (in my opinion BEST) Vegan Lemon Blueberry Muffins.

Ingredients

Here’s what you’ll need for this recipe:

Dry Ingredients: spelt flour, baking powder, salt, brown sugar, & ground flaxseed.

Wet Ingredients: maple syrup, unsweetened almond milk, water,  vanilla extract, vegan cream cheese (I used the Zengarry Double Creme Cashew Cheese Wheel which I think has a perfect mild flavour for baking), & oil (for greasing).

Fruit: blueberries & lemon.

Kitchenware

You’ll also need:

• Muffin Tray: a standard 12 cup variety. You can choose to grease it directly or use greased or parchment muffin liners.
• Stand or Hand Mixer: I just found this easiest to blend the wet ingredients well since the cheese wheel may be hard to blend by hand.
• Other: oven, spatula/spoon, measuring cups/spoons, bowls, cutting board, knife, lemon zester.

Steps

1. Preheat the oven to 350 degrees F. Grease the muffin pan or fill the muffin pan with greased or parchment muffin liners.
2. Zest the lemon. Then in a separate bowl, cut and squeeze the lemon for fresh lemon juice. Set both aside. Note: you will not need the entire lemon’s juice, so store the rest in the fridge for other uses.
3. Make the flax egg: In the same bowl containing the ground flaxseed, mix together the flaxseed and water and let it sit to thicken.
4. Make the vegan buttermilk: In the same bowl containing the almond milk, combine the almond milk and fresh lemon juice and let it sit to form clumps.
5. Using a stand or hand mixer, blend the cheese until it is as smooth as possible.
6. One at a time, add in the maple syrup, flax egg, and vanilla extract and blend each on high to incorporate. Set aside.
7. In a separate bowl (this can be the bowl that already contains the spelt flour), combine the spelt flour, salt, and baking powder. Whisk to blend.
8. Add the lemon zest to these dry ingredients and fold to incorporate throughout.
9. Combine the dry and wet ingredients and start to gently mix them together.
10. Avoid over-mixing. This is important when making muffins to help preserve the fluffiness which is why you’ll see me saying this a couple more times.
11. Add in the vegan buttermilk. Continue to gently mix the batter just until the ingredients are blended together. Avoid over-mixing!
12. Add in the blueberries and brown sugar. Gently fold them into the batter. Avoid over-mixing.
13. Evenly distribute the batter into the 12 muffin cups, either greased or lined with greased/parchment muffin liners.
14. Bake the muffins for 20 minutes or until a toothpick comes out smooth (be careful not to test a blueberry section which will not come out smooth).
15. And we’re done! Let the muffins cool for 5-10 minutes in the muffin tray before removing.
16. Enjoy!

Tips & Notes

• These are great to include during your weekly or monthly meal prep. Simply make a larger batch and freeze for added convenience.
• Feel free to include other add-ins like chopped nuts, seeds, and dried fruits.
• Substitutions for:
  • Almond milk or Zengarry cheese: your choice of plant-based alternatives
  • Spelt flour: all-purpose or whole wheat flour
• Storage:
  • 2-3 days at room temperature in an airtight container
  • 5-7 days in the fridge in an airtight container
  • 2-3 months in the freezer in a freezer-safe container or bag

Recipe

Vegan Blueberry Muffins

• Servings: 12
• Prep Time: 40 mins
• Print

A nourishing take on a brunch favourite that’s still fluffy and delicious.

Ingredients

• 1 1/2 cups spelt flour (scooped and leveled)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ground flaxseed
• 2 tbsp brown sugar (lightly packed)
• 1 heaping cup fresh blueberries
• Zest of 1 lemon (~2 tsp)
• 1/2 cup unsweetened almond ‘milk’
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1 tbsp fresh lemon juice
• 3 tbsp water
• 150 g of vegan cream cheese

Directions

1. Preheat the oven to 350 degrees F. Grease the muffin pan or fill the muffin pan with greased/parchment muffin liners.
2. Zest the lemon. Then in a separate bowl, cut and squeeze the lemon for fresh lemon juice. Set both aside.
3. In the same bowl containing the ground flaxseed, mix together the flaxseed and water and let it sit.
4. In the same bowl containing the almond milk, combine the almond milk and fresh lemon juice and let it sit.
5. Using a stand or hand mixer, blend the cheese until as smooth as possible. Then, one at a time, add in the maple syrup, flax egg, and vanilla extract, blending each on high to incorporate well. Set aside.
6. In a separate bowl (this can be the bowl that already contains the spelt flour), combine the spelt flour, salt, and baking powder and whisk to blend. Add the lemon zest and fold to incorporate throughout.
7. Combine the dry and wet ingredients and start to gently mix them together. Avoid over-mixing.
8. Add in the vegan buttermilk and continue to gently mix the batter just until incorporated.
9. Finally, add in the blueberries and brown sugar and gently fold them into the batter. just until incorporated.
10. Evenly distribute the batter into the muffin cups.
11. Bake the muffins for 20 minutes or until a toothpick comes out smooth (be careful not to test a blueberry section which will not come out smooth).
12. Let the muffins cool for 5-10 minutes in the muffin tray before removing.

Nutrition

Per Serving: Energy/Calories: 185 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 2 g | Sodium: 170 mg | Fibre: 3 g | Total Sugars: 14 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.