Can I freeze the muffins?

I haven't tried it myself yet, but I see no reason why it wouldn't work. Simply let them cool completely, freeze, and thaw at room temperature when ready to enjoy.

How long do the muffins keep?

In the fridge for about 3–4 days. At room temperature, no longer than 2 days. Since they're baked without oil, they dry out faster than traditional muffins. Chilled, I think they actually taste best!

Can I substitute the date sugar?

Yes, you can replace the date sugar with coconut sugar, for example. Keep in mind that date sugar, unlike regular sugar, doesn't fully dissolve (due to its fiber content) and is also less sweet. I'd therefore recommend reducing the amount of coconut sugar and also reducing the plant milk to about ½–⅔ cup.

Can I use frozen blueberries?

Yes! Just make sure not to thaw them first. Instead, give them a light toss in a little flour before folding them into the batter.

Moist Vegan Blueberry Lemon Muffins (Sugar-Free, Oil-Free)

Description

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.

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**

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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.