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Lemon-Bliss Blackberry Vegan Muffins

Experience a joyful blend of tart and tangy flavors with our Lemon-Bliss Blackberry Vegan Muffins. Succulent blackberries combined with zesty lemon create the ultimate vegan treat, topped off with a luscious lemon drizzle.
5
34 min
TOTAL TIME
320
CALORIES
$0.53
PER SERVING
Lemon-Bliss Blackberry Vegan Muffins
Ingredients
MUFFINS
8 SERVINGS
Olive Oil
3 tbsp olive oil
All Purpose Flour
2 cups all purpose flour
Lemon Zest
1 tbsp lemon zest
Applesauce
3 tbsp applesauce
unsweetened
Baking Powder
2 tsp baking powder
Baking Soda
1/2 tsp baking soda
Mashed Blackberries
1 cup mashed blackberries
Oat Milk
1 cup oat milk
Lemon Juice
2 tbsp lemon juice
Sugar
1/3 cup sugar
Salt
1/2 tsp salt
GLAZE
Lemon Zest
2 tsp lemon zest
Powdered Sugar
1 cup powdered sugar
sifted
Lemon Juice
2 tbsp lemon juice
TOPPING
Extra Blackberries
extra blackberries
for topping
Directions
MUFFINS
12 min
PREP TIME
22 min
COOK TIME
34 min
TOTAL TIME
1
Mash the fresh blackberries and set aside.
2
Preheat the oven to 350F and line a muffin tin with 8 cupcake liners.
3
In a mixing bowl, combine oat milk, lemon juice, lemon zest, applesauce, olive oil, and sugar. Whisk the ingredients together.
4
In the same mixing bowl, add all-purpose flour, baking powder, baking soda, and salt. Stir the ingredients until no flour streaks remain.
5
Gently fold in the mashed blackberries into the mixed batter.
6
Scoop the batter into the muffin liners until they're about 3/4 full. Bake for 20-22 minutes.
7
Remove the muffins from the oven, take them out from the muffin tin, and place them onto a wire cooling rack.
GLAZE
8
Prepare the lemon glaze by whisking together sifted powdered sugar with lemon juice and zest until a thick, smooth glaze is formed.
9
Drizzle the glaze onto the cooled muffins.
Health Info
Macros
62g
CARBS
6g
FAT
3g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
Why is the center of my muffin uncooked?
Can I replace all-purpose flour with whole wheat?
Why are my berry muffins not rising?
Why are my berry muffins dry?
How can I prevent berries from sinking to the bottom of my muffins?
Why are my muffins hard and tough?
Can I use frozen berries in my muffins?
How much should I fill the muffin cups?
How do I get a domed muffin top?
Can I replace milk with yogurt in the muffin recipe?