Moist Vegan Blueberry Lemon Muffins (Sugar-Free, Oil-Free)
Moist, fruity, and wonderfully lemony — these vegan Blueberry Lemon Muffins are the perfect snack for any time of day. They come together in a flash, are completely free of refined sugar and oil, and taste absolutely incredible.
- Total Time25 min
- Yield9 muffins 1x
Ingredients
Scale
- 1¼ cup (150 g) spelt flour*
- ½ cup + 2 tbsp (120 g) date sugar
- ¼ cup (30 g) almond flour
- 3 tsp baking powder
- ⅛ tsp salt
- ¾ cup (180 ml) soy milk, unsweetened
- ¾ cup (180 g) soy yogurt, unsweetened
- 2 tbsplemon juice
- Zest of ½ lemon (organic, unwaxed)
- ½ tsp vanilla extract (optional)
- 1¼ cup (150 g) blueberries**
Instructions
- Preheat the oven to 355°F (180°C) fan.
- Combine the flour, date sugar, almond flour, baking powder, and salt in a mixing bowl.
- Add the soy yogurt, soy milk, lemon juice, lemon zest, and vanilla extract, and stir briefly until a smooth batter forms.
- Gently fold in ~⅔ cup (100 g) of the blueberries.
- Divide the batter evenly among 9 muffin cups (silicone molds work best). Scatter the remaining blueberries on top and press in gently.
- Bake for 19–22 minutes, until golden and a toothpick inserted comes out clean.
- Let cool briefly in the pan, then transfer to a wire rack and cool completely. Store in the fridge for up to 4 days.
Notes
*For the best, lightest result, use ¾ cup (100 g) of light spelt flour and ½ cup (50 g) of whole spelt flour. Using only whole spelt flour will make the batter slightly denser.
**If using frozen blueberries, do not thaw them first — toss them lightly in flour before folding into the batter.
- Prep Time: 5 min
- Cook Time: 20 min