A delicious, light and fluffy vegan muffin bursting full of tart, juicy blueberries and covered by an ideal crunchy muffin top sprinkled with and cinnamon sugar. Doing this photoshoot got me so excited for spring through the vibrant colors and irresistible sweet smells. The muffins are easy to make and are sure to be appreciated!
Ingredients (for 12 muffins)
300g flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
150g sugar
zest of a lemon
juice of half a lemon
80g oil or melted vegan butter (*I like using 40g olive oil + 40g melted coconut oil for the best texture)
120g apple sauce
290g plant based milk
1-2 cups of blueberries (fresh or frozen)
cinnamon sugar to top with
Instructions
1. Preheat the oven to 200°C and prepare a muffin tin.
2. Whisk together the flour, baking soda, salt and cinnamon. In a separate bowl rub the sugar and lemon zest together to moisten the sugar and extract the lemon flavor. You should be left with aromatic lemon sugar with a damp sand-like texture. Whisk in the lemon juice, oil, apple sauce and milk. Combine the wet and dry ingredients with a few folds and add the blueberries, careful to not overmix.
3. Divide the batter between the molds and sprinkle the top with a generous amount of cinnamon sugar (I probably used 1 heaping Tbs of sugar + 1 tsp cinnamon).
4. Bake the muffins for 25-30 minutes or until the tops are golden and a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm with a good slather of vegan butter 😋
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