Mini Vegan Lemon Blueberry Muffins
Mini Vegan Lemon Blueberry Muffins: super cute, mini-sized moist vegan lemon blueberry muffins. Bright blueberry & fresh lemon flavor packed into tiny vegan muffins!
Servings: 30 mini muffins
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour
- ½ cup finely ground blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon 2 tablespoons
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a mini-muffin pan with mini muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 13-19 minutes. Mine took 18 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 30 minutes. Then, gently lift muffins out of the pan and place directly onto a cooling rack to cool for 20 more minutes. Enjoy immediately, or cool completely for about 1 hour before storing. Storing instructions below.
Notes
Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment for 3 days.
To Freeze: Store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.