Blueberry Lemon Poppyseed Vegan Muffins
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A Note from Feedfeed
Made with zesty lemon. fresh blueberries and poppyseeds, these delicious muffins are perfect for afternoon snack or dessert. Best of all? It's completely vegan!
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
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- Recipe Card
Recipe Card
ingredients
- 185 grams plain flour
- 1 teaspoon baking powder
- 125 grams granulated sugar
- 1 tablespoon poppyseeds
- Zest of one lemon
- 125 millileters almond milk (or any plant based milk of your choice)
- 80 millileters olive oil
- 50 grams blueberries
- Flaked almonds or demerara sugar to top
Method
Step 1
Preheat your oven to 200c and line a muffin tray with six cases. Add all of the dry ingredients to a bowl, and stir to combine.
Step 2
Next add all of the wet ingredients and mix until just incorporated. Lastly fold in the blueberries and divide between the muffin cases.
Step 3
You want to fill them almost to the top, just over 2/3 full. Top with flaked almonds or sugar and put into the oven. Reduce the heat to 190c and bake for 20 minutes.