Vegan Blueberry Lemon Muffins (Eggless, One Bowl)

Step 1

In a medium bowl using your fingers, combine lemon zest, sugar, flour, vegan butter and cinnamon until the consistency resembles damp sand. Set aside.

Step 2

Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Line a standard muffin tin with 12 muffin liners. Alternatively, you can lightly grease each slot. To a large bowl, add dry ingredients, including flour, sugar, baking powder, baking soda and sea salt. Whisk until thoroughly combined.

Step 3

Add wet ingredients to the dry ingredients, including plant milk, oil, lemon juice and vanilla extract.

Step 4

Gently mix just until ingredients are well-combined. DON'T OVERMIX THE BATTER.

Step 5

Using your spatula, gently fold in blueberries and fresh thyme until evenly coated.

Step 6

Divide batter evenly into each muffin liner/slot until 3/4 full. (I use an ice cream scoop which works perfectly).

Step 7

Top with remaining blueberries. Sprinkle each muffins with streusel topping. Bake on the middle rack of your oven for 15-18 minutes, or until muffins tops are golden brown and a toothpick inserted into the middle of the muffins comes out clean.

Step 8

Remove from oven and allow the muffins to cool in the pan on a cooling rack for 10-15 minutes. Remove individual muffins from muffins tin and place on cooling rack to complete the cooling process.