These vegan lemon blueberry muffins are a delightful twist on the classic recipe, offering a zesty and fruity flavor combination.
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a medium bowl, combine the soymilk and rolled oats. Let this mixture sit for about 10 minutes to allow the oats to soften.
This step helps to create a moist texture in the muffins.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the flour before mixing can help to avoid lumps.
Zest and juice the lemon, then add the zest and juice to the oat mixture along with the applesauce, olive oil, and sugar. Stir until well combined.
Fresh lemon juice and zest provide the best flavor.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Overmixing can result in dense muffins.
Fold in the blueberries gently to avoid breaking them.
Coating the blueberries in a little flour before adding them can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotating the muffin tin halfway through baking can help ensure even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
These muffins are delicious on their own or with a dollop of vegan butter.
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