Friday, April 2, 2010

Vegan Recipe - Tart Lemon-Blueberry Muffins

Each month, on the first Friday of the month, I post a vegan recipe. If you're wondering why a blog about "green" living posts recipes ... well ... eating vegan/vegetarian foods is one of the easiest (and tastiest) ways to walk a little gentler on the earth. If you'd like to read more about that, please click HERE.

This month's recipe comes from my bloggy friend Tracy from Strawberry Hedgehog. I first got to know Tracy through her vegan soaps ~ seriously luxurious bars of pure decadence. Reading her blog, I've learned about the benefits of Shea butter, how certain essential oils have healing properties and ... received wonderful vegan recipes.

This recipe would be perfect for an Easter brunch or a special breakfast for Mom on "Mother's Day" ... or, just anytime that a delicious treat is in order. A big thanks to Tracy for graciously sharing it with us! I hope you and your family enjoy it!



2 cups unbleached flour
1 tbsp baking powder
1/2 cup sugar
1/2 tsp salt
1/4 cup water
1/4 cup almond milk
1/2 cup canola oil
juice of one large lemon
zest of one large lemon
1/2 tbsp vanilla extract
1/2 tbsp almond extract
1 cup frozen blueberries
turbinado sugar for garnish


Preheat oven to 375 and lightly oil a muffin tin. Whisk together flour, baking powder, sugar, and salt. Make a well in the center and mix with almond milk, water, oil, juice, and zest. Fold in frozen blueberries. Fill the muffin tins half way, sprinkle with turbinado sugar and bake for 20-25 minutes. (Large muffin tins will take the full 25 minutes or a little longer, if you opt for fresh berries, check them earlier). Allow them to cool before attempting to remove (I usually cheat and pop the entire muffin tin in the freezer for a few minutes so they’re easier to handle and remove.. yes, I am that impatient when there are yummy goodies involved).


  1. I am DEFINITELY making these. They look delicious!

  2. These sound so yummy! I'll have to make them, maybe even today! Thanks for sharing!

  3. I really appreciate the vegan recipes. Lots of them I know, but the recipes on baking treats...yummy!
    We didn't have many sweets growing up (peanutbutter filled dates, redbeet cake) My kids just were not falling for that and I began to use eggs to bake. I always use whole wheat flour though, so a white cake is never like the picture :D
    Thanks girlfriend and Happy Easter,

  4. these sound wonderful - I'm going to try these for DD. Blueberries are not that easy to buy here, but I guess I could substitute dried ones. I love baking recipes that smack of a little health too ;)

  5. Oh yummy! These look really good and healthy too :) We recently tried Kamut Khorasan Wheat and have seriously enjoyed it. It's a whole wheat flour but has the taste and texture of white stuff. I would love to try these for our family with Kamut. And the blueberries? Well....that is definitely going to be a huge hit! Thanks for sharing :)

  6. Thank you so much for commenting on my blog! It is true about all the transitions we go through.... I just wish they were not hitting me all at once!!!
    I am making these muffins btw, asap!!!!!
    Lemon is my favorite!!!

    I am gearing up to making braided potholders and trivets within the next few weeks!!! I am reusing old shirts I have been saving!! I hope you pop over to read it!!

  7. I LOVE LOVE LOVE anything lemon! I'd like to try these!