Vegan Blueberry and Lemon Muffin

"They are easy to make and done within 30 minutes; they can be a real life-savers. You can add different fruits or nuts to tailor the recipe to your taste."
-- @ursulabakes
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 12

Recipe Card


  • 1 cup self rising flour
  • 1 cup whole grain flour
  • 1/2 cup coconut flour
  • 1 cup sugar
  • 100 milliliter oil
  • 300 milliliter rice milk
  • 2 zested lemon
  • 80 milliliter lemon juice
  • 1 teaspoon baking powder
  • pinch of salt

For the lemon glazing


  • 1 cup icing sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon melted coconut oil


  • Step 1

    Preheat the oven for 190 C degree, prepare the muffin tray with papers.

  • Step 2

    Sift all dry ingredients into a large mixing bowl.

  • Step 3

    Mix in the plant milk, oil and the lime juice. I prefer mixing the batter with a spoon, rather than an electric mixer. Once combined, add the blueberries.

  • Step 4

    Pour the mixture to the muffin tray, pop them to the oven for 25-30 minutes. Cool entirely before cover with glazing.

  • Step 5

    For the glazing, mix the sugar with the melted coconut oil and lemon juice. (I added one drop of red colouring to mine)

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