They’re perfect with a cup of coffee or maybe even a scoop of ice cream?? 3 tbsp poppy seeds; 2 lemons, juice and zest; 2½ tbsp olive oil, plus extra for greasing; 175g/6oz frozen blueberries; For the lemon drizzle icing. LET’S GO! Add almond milk to wet mixture. I subbed regular whole wheat flour for almond flour/meal and skipped adding the oil. Muffins! Once cooled, dip half of the muffin top in the glaze. Repeat with the remaining flour, beat and then finish with the remaining soy milk. Or just grease the paper as well. Well, when you bake fruit, it releases its natural juices, so the extra flour absorbs some of that liquid and keeps the fruit in place. Once muffins are completely cooled, lightly dip each muffin … Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Preheat your oven to a high temperature (in this case, 425°F/2180°C. I came up with this recipe when I was last in LA. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Grease 9 muffin cups or line cups with paper liners. And to say thanks, you’ll also get a free ebook featuring my top recipes! Or glaze with an easy icing for afternoon tea. They combine some of my favourite things: If these muffins were a friend, they’d be your best, most EXTRA friend ever! My name’s Richard Makin and I’m the School Night Vegan. I’ve just made them. The refreshing citrus flavor makes this a great muffin to eat at breakfast or tea time. makes 12 muffins. Add the poppy seeds and stir with a silicone spatula until well combined. Whether you’re eatin, [VEGAN ROAST CHICK’N!!] In a large bowl, sift together all the dry ingredients except salt and poppy seeds: oat flour, almond … Add half of the flour mixture and beat on medium speed to combine. That way they work brilliantly for breakfast. Enjoy! The batter is already SO delicious, very creamy, fresh and sweet. Commentdocument.getElementById("comment").setAttribute( "id", "acfb512f9b3c2ae6d9deed14bdd65a2f" );document.getElementById("d1cc67c240").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Thank you for the feedback Joanna! I tried this vegan version of the classic combination of lemon and poppy seeds muffins … I also love that it’s refined sugar free (if you don’t make the Leominster icing). Strain the contents of the pan, reserving the liquid and discarding the pulp. That’s so great to hear! Gently stir in the poppy seeds, and blueberries. So happy to hear that. Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Add yogurt and lemon juice and whisk until creamy. I felt like it tasted a lot like banana… I did 1 and a half since I wasn’t sure my banana was considered large … could be why, I just made this recipe and I can’t wait until they’re out of the oven. Bob’s Red Mill Gluten-Free 1:1 Baking Flour, So Delicious unsweetened plain coconut yogurt, https://www.kingarthurflour.com/blog/2013/09/08/too-blue-the-secret-to-baking-with-frozen-blueberries, https://www.veggiebalance.com/baking-with-frozen-blueberries/. Hence, these Blueberry Lemon Poppyseed Muffins! To prevent the blueberries from sinking to the bottom and creating soggy-bottomed muffins, I toss the blueberries in a few tablespoons of extra flour before adding them to the batter. I didn’t use almond flour. These Vegan Lemon Poppy Seed Muffins have become my new favorite. In a small bowl mix together the psyllium husk powder and the water. Made these yesterday and they are AMAZING! Keep up making those yummy recipes girl <3. In a measuring jug, mix together the soy milk and the lemon juice. GOSH DARN MUFFINS PACKED WITH BLUEBERRIES! The flavours aren’t super out-there but they just come together very nicely! Read More…, Anything you can cook, I can cook vegan⁣⁣⁣ He/Him⁣ • Food Editor @wickedhealthy⁣⁣⁣⁣⁣⁣ • Column @olivemagazine⁣⁣⁣⁣⁣⁣ • Best Blog @veganfoodandliving⁣, Copyright © 2020 School Night Vegan on the Foodie Pro Theme. Made with wholesome ingredients like coconut yogurt, almond meal, and bananas, they're refined sugar-free but packed with lots of bright, zingy flavor. Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Subscribe and we’ll send you new recipes and videos every week. Using more banana (which is heavier than maple syrup) might affect the texture a bit, so I wouldn’t alter it too dramatically. Here’s everything you need. They are healthy-ish, easy to make, and delicious – what’s not to love? It is quite likely that the cups/ounces to grams/mL conversions weren’t accurate, since baking is a very precise science and many readers have made these and have reported positive feedback. The almond flour lends a nice fluffiness, but you can just use more all-purpose flour if you don’t have any. Next, mix the wet ingredients in one bowl and the dry ingredients in another bowl. Your email address will not be published. To sweeten these muffins, I use a combination of maple syrup and bananas, which means this recipe is refined sugar-free (just don’t use the optional Lemon Icing, which is made with powdered sugar). And to say thanks, you’ll also get a free ebook featuring 20 of my top recipes! In a large mixing bowl, whisk sugar, oil, and eggs until combined. If you think you can do that, then let’s make some vegan muffins! These Blueberry Lemon Poppy Seed Muffins have just the right amount of subtle sweetness, allowing the bright lemon and bursting blueberries to shine. I also subbed coconut milk for both almond milk AND yogurt (I didn’t have any). Perfect as an on-the-go breakfast or sweet treat, muffins are an easy baked good to make over the weekend and enjoy all week long. Made with sweet almond extract, rich and tangy Greek yogurt, and crunchy poppy seeds and sparkling sugar for texture, these muffins … They just require a little bit of whisking, folding, and baking. Grate the outside of the lemon (peel only) and collect the zest on a plate. Set aside to thicken. The batter is supposed to be a bit thick, like most muffin batters, but definitely not so thick that you can’t use it. You have probably heard this warning before, but that’s because it’s so true! It’s not to late to treat yourself to this VEGAN, [VEGAN SPICED MEATBALLS WITH HERBY BUCKWHEAT] ⠀, Look, all I’m asking is that you open your mind, [VEGAN RED LENTIL DAL] Everything I’ve eaten for, HAPPY HOLIDAYS to everyone! © Copyright RainbowPlantLife 2020 | Site Credits In a large bowl, whisk together sugar, oil, flax eggs, vanilla, lemon juice, lemon zest and yogurt until smooth. Once made, set aside to thicken. 1 large egg. 1/3 cup whole milk. Will try again. Not over-stirring is key — first time I ever made fluffy (not dense) muffins! And if you’re one of those people whose favorite muffin flavor is lemon poppy seed, then you should (a) make these muffins but also (b) check out my recipe for a Lemon Poppy Seed Layer Cake! I am and will always be a huge muffin lover. Pour the remaining wet ingredients into … In a medium bowl, mix together the flour, baking powder, baking soda and salt. I can’t wait to try it, I’ll let you know how they turn! I recommend something like Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Then add the wet to the dry ingredients and mix well. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter with the sugar, lemon extract and zest until combined. The lemon adds a refreshing tang and contrasts wonderfully with the crunchy poppy seeds.. Thank you so much for this delicious recipe! Set aside. Toss together the blueberries with the extra 3 tablespoons of flour. I wish I was a doggie in your kitchen so I could eat all your scraps everyday! Oh and I forgot to add the poppy seeds . ( also as is your cookbook! The answer was actually a tie between (1) Blueberry and (2) Lemon Poppyseed (the latter being the real surprise). Whilst the muffins are baking, mix together the lemon juice and maple syrup Gently combine wet and dry ingredients. If you want to make your own almond flour, here’s a guide from Foolproof Living! Prepare a 12-muffin tin with liners, or by greasing. Makes 6 muffins. I made a very similar muffin recipe last year, and they came out a bit too dense. 1 large egg yolk. Muffin papers can be finnicky, depending on the quality of the paper. If desired, make the Lemon Icing. ***Use a relatively thin yogurt, not a thick Greek-style one. Hello! Thank you so much :), Disastrous and I was so looking forward to them. Eating sweet potato dal right now!) Spring is just around the corner, which means that the onslaught of recipes with lemon is coming your way. 1 1/2 cups all-purpose flour. In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. A mashup of everyone's favorite muffin flavors, these Vegan Blueberry Lemon Poppy Seed Muffins are such a delicious treat! 2 heaping Tbsp meyer lemon zest (or regular lemons) 1/3 cup meyer lemon juice (or regular lemon juice) 1 tsp vanilla … Hope that helps! Required fields are marked *. Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Aww I am so sorry to hear! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! Whether you're following a vegan diet or not, you will love these easy lemon poppy seed muffins. Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter. I had expected it would be chocolate chip because, well, chocolate. I used normal baking powder and a silicone muffin pan. 3/4 cup unsweetened applesauce. These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? This looks absolutely amazing wow!! You really only need 12 big strokes with a wooden spoon for this recipe. Try making a batch of plant-based muffins for simple breakfasts and after school snacks. Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups. I repeat, do not overmix the batter! Drizzle a little icing onto each muffin and top with a zest of lemon. If you try out these Vegan Blueberry Lemon Poppy Seed Muffins, be sure to tag me on Instagram so I can see you recreations! But when I tried them again—the only difference being I mixed the batter less—they came out light and fluffy and perfect! It’s made with just three ingredients and simply requires a bowl and a whisk. Please do not try using any gluten-free flour you like (I tried making these with just oat flour and they came out incredibly gummy). Then, before adding the muffin pan to the oven, reduce the heat back to the standard temperature of 350°F/177°C. I was so excited about these muffins. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk. THEY TASTE ABSOLUTELY AMAZING!!! I loved how these muffins weren’t a complete and total sugar overload! I’ve forgotten that many a times, which has resulted me in dashing out to the grocery store midway through baking (or begging Mr. Rainbow Plant Life to do that for me). They are also fairly simple to make with 10 ingredients and just over 30 minutes. If someone has a latex and/or banana allergy, I found that you can substitute the banana with 1/4 cup applesauce. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter with the sugar, lemon extract and … Fold in the dry ingredients into the wet ingredients until just mixed. VEGAN CHOCOLATE, VANILLA AND HAZELNUT, Vegan Scallops and Crushed Edamame on Toast, Lemon cake (because COME ON what’s better than lemon flavoured cake!?). They turned out delicious and moist enough, nonetheless! So they are all my first place, top top, numero uno favorite. Packed with lemon, poppy seeds and blueberries then DUNKED in blueberry glaze. As these muffins have a sturdy, yet tender texture, they will hold up well in a lunch box or packed for a picnic. Of course, they would make a wonderful edible gift for Christmas to celebrate with friends and family. In a medium bowl place the icing sugar and add the colourful liquid a tsp at a time, mixing well between each addition until you have a glossy, bright pink glaze which is runny, but clings to the spoon in a thick glaze. They’re actually super easy to bake and BOY are they delicious. And if you are avoiding gluten, you can substitute with an all-purpose gluten-free flour blend (the texture will be a bit denser). 3/4 cup granulated sugar. Oh, and just super calm..EVERYTHING IS DUNKED IN BLUEBERRY GLAZE LIKE A FREAKIN DONUT. We LOOOVED the coffee there but what kept us going back was really their gosh darn VEGAN LEMON POPPYSEED BLUEBERRY MUFFINS! In a large bowl, mix together the flour, poppy seeds, salt, and baking soda. 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