Vegan Lemon Blueberry Zucchini Muffins

The Vegan Lemon Blueberry Zucchini Muffins are a comforting snack. This recipe contains 4 grams of protein and 275 calories per serving. Takes 40 minutes to prepare these muffins for breakfast. We made them with all-purpose flour, baking soda, kosher salt, sugar, baking powder, lemons, vegan butter, flaxseed, vegan yogurt, vanilla extract, zucchini, blueberries, and lemon juice. You may pair this dessert with vegan tofu scramble, vegan yogurt, banana smoothie, avocado toast, iced lemon tea, vegan vanilla ice cream, or herbal tea. Include these Vegan Lemon Blueberry Zucchini Muffins in the container to store for five days.

STATS:

• Total time: 40 minutes
• Calories: 275 kcal
• Serving size: 1 muffin
• Cooking time: 18–24 minutes
• Preparation time: 15 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 12 muffins
• Cuisine: American

EQUIPMENT:

• 12-cup muffin pan
• 2 mixing bowls
• Measuring cups
• Small bowl
• Whisk
• Paper muffin liners
• Rubber spatula
• Measuring spoons
• Fine grater
• Wire cooling rack
• Small spoon

INGREDIENTS:

FOR THE MUFFINS:

• 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 5 tbsp water
• 2 tsp baking powder
• Half tsp kosher salt
• Half tsp baking soda
• Zest of 2 lemons
• Half cup melted unsalted vegan butter
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• Half cup plain unsweetened vegan yogurt
• 1 cup shredded zucchini
• 1 1/2 cups blueberries
• One tbsp all-purpose flour

FOR THE LEMON GLAZE:

• 1 cup confectioners’ sugar
• 2 to 3 tbsp lemon juice

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

• It gives structure to the muffins and rasie them while keeping the inside soft. This flour makes the muffins dry if we add too much. You may use whole-wheat flour as per your choice.

VEGAN BUTTER:

• This butter gives richness and tender texture to the recipe. It makes the crumbs moist and gives better results. You may use melted refined coconut oil as another choice.

PLAIN UNSWEETENED VEGAN YOGURT:

• It gives moisture and makes the muffins tender. This yogurt gives mild acidity that works well with the baking soda. Include unsweetened coconut yogurt as a replacement.

ZUCCHINI:

• This ingredient adds moisture and softness to the muffins. It blends well in the batter so the muffins taste like lemon and blueberries. Yellow summer squash is a good alternative as well.

CONFECTIONERS’ SUGAR:

• It makes the smooth and sweet lemon glaze for the muffins. This sugar dissolves easily in the lemon juice and makes a thin drizzle on the muffins. You may use less sugar and lemon juice for a lighter glaze.

INSTRUCTIONS:

1. First, mix flaxseed with water in the bowl for ten minutes.
2. Warm the oven to 375°F and cover the pan with paper liners, then grease it with vegan butter,
3. Whisk all-purpose flour, baking powder, salt, and baking soda in a medium bowl.
4. Rub granulated sugar and lemon zest in the large bowl for 30 seconds with fingertips.
5. Then mix melted vegan butter, vegan yogurt, flax eggs, and vanilla extract in the lemon sugar.
6. Mix the dry ingredients with the wet ingredients and add shredded zucchini to the batter.
7. Place the blueberries in the bowl and toss them with 1 tbsp all-purpose flour.
8. Add the blueberries in the batter gently and divide the batter into 12 muffin cups.
9. Bake the muffins for 24 minutes, then cool for five minutes and place on a wire rack.
10. Gradually whisk 2 tbsp lemon juice and confectioner’s sugar in the small bowl.
11. Lastly, divide the lemon glaze over the cooled muffins and serve after a few minutes.

SERVING SUGGESTIONS:

BREAKFAST:

• Fresh Fruit Salad
• Berry Chia Pudding
• Vegan Oatmeal
• Banana Smoothie

BRUNCH:

• Vegan Tofu Scramble
• Avocado Toast
• Crispy Breakfast Potatoes
• Fresh Berry Platter

SNACK:

• Herbal Tea
• Iced Lemon Tea
• Fresh Fruit
• Vegan Yogurt

DESSERT:

• Vegan Vanilla Ice Cream
• Fresh Blueberry Compote
• Lemon Sorbet
• Coconut Whipped Cream

PARTY:

• Mini Muffin Platter
• Fresh Berry Board
• Lemon Dessert Tray
• Tea Sandwich Platter

TIPS:

• Avoid mixing the batter too much so the muffins stay soft and fluffy.
• Include yogurt at room temperature to combine it easily with melted vegan butter.
• Cool the muffins, then add the glaze to get better results.
• Do not bake the muffins too much so the crumbs give the best texture.

STORAGE INFORMATION:

FRIDGE:

• Store the cooled muffins in the vessel for five days.

FREEZER:

• Freeze the muffins without the glaze for three months in the container.

FAQs:

Can I include frozen blueberries in this container?

• Yes, you may add frozen blueberries in the batter without thawing.

Is peeling the zucchini important?

• No, the zucchini peel is soft and gives little color to the muffins.

Can I exclude lemon glaze from the muffins?

• You may skip the glaze as per your choice, the muffins will be yummy even without the glaze.

What makes the muffins dense?

• Overmixing the batter or using too much flour makes the muffins dense.

Can I include another vegan yogurt as well?

• Yes, you may add plain unsweetened almond milk as per your choice.

NUTRITIONAL INFORMATION:

Calories: 275 kcal

Net carbs: 40 g

Iron: 1.6 mg

Total carbs: 42 g

Vitamin A: 850 IU

Fiber: 2 g

Calcium: 45 mg

Protein: 4 g

Sodium: 190 mg

Potassium: 95 mg