Lemon Blueberry Muffins

I made these muffins over the weekend as a quick breakfast before we headed out to the Huntington gardens with Ryan’s parents.  If you live in the L.A. area and you haven’t been to the Huntington, you should definitely check it out.  They have some great exhibits going on right now, and the gardens themselves are so beautiful that we had a hard time leaving.

But back to the muffins!  These are actually the Lemon Poppy Seed Muffins from Vegan Brunch, but I didn’t have any poppy seeds so I used dried blueberries instead.  This is the second time I’ve made these, and they’re so tasty that I could easily eat the entire batch by myself!

I don’t normally publish recipes that are in cookbooks unless I can find them somewhere else online, and since this recipe is up on Your Vegan Mom’s site (which is an awesome blog, by the way), I’m going to re-print it here for you and just note my changes below.

Lemon Poppy Seed Muffins
Makes 12 muffins

As ubiquitous as your pink-haired, lip-pierced, cat-tattoo barista, these muffins are a coffee shop staple.  Who doesn’t want to wake up to a bright, fresh-tasting lemon?

3/4 cup soy milk (or almond milk, or rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 teaspoons poppy seeds [I used 1/3 cup dried blueberries instead, but I'd up it to 1/2 cup]

Preheat the oven to 375.  Lightly grease a muffin tin. [I used paper liners]

In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt.  Make a well in the center and add milk, lemon juice, oil, zest, and vanilla.  Mix just until all wet ingredients are moistened.

Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean.  When cool enough to handle, transfer to cooling racks to cool completely.

Excerpted from the book Vegan Brunch by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2009.  www.dacapopresscookbooks.com

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5 Responses to “Lemon Blueberry Muffins”

  1. they were delicious!! You are an awesome baker.

  2. Mm, those sound great! I haven’t made muffins in ages.

  3. Hi! I love muffin!! I discover your website right now and I like it!!! I’m Vegan and I have a blog equoecoevegan.blogspot.com…come in and leave me your review about it! Bye ^__^

  4. I just made these, can’t believe how successful they were with no weird egg substitute… Thanks so much for sharing this recipe – I can see it becoming a go-to in my kitchen!!