Ready to bring a burst of sunshine into your kitchen? These bright and zesty lemon blueberry muffins are your ticket to a refreshing treat. With the perfect blend of tangy lemon and sweet blueberries, each bite offers a delightful balance that’s hard to resist. Whether you’re looking for a breakfast delight or a midday snack, these muffins will brighten your day. Discover more delicious recipes for your culinary journey.

Ingredients: 

• 1 1/4 cups unsweetened soy milk 
• 1 teaspoon apple cider vinegar 
• 2 cups all-purpose flour 
• 1 cup granulated sugar 
• 2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1 tablespoon cornstarch 
• 1/3 cup canola oil 
• 1 teaspoon pure vanilla extract 
• Zest of 1 lemon 
• 1 1/2 cups fresh or frozen blueberries
• 1–2 tablespoons coarse sugar (optional, for sprinkling the tops) 

Cook: 

• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners. 

• In a bowl, combine the soy milk and apple cider vinegar. Let it sit for a few minutes to curdle. 

• Add the sugar, oil, vanilla extract, and lemon zest to the soy milk mixture and whisk until well combined. 

• In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. 

• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries. 

• Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired. 

• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. 

Estimated Time & Servings

• Prep Time: 10 minutes
• Cooking Time: 20–25 minutes
• Servings: About 12 muffins

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There’s something truly special about the combination of lemon and blueberry in these muffins. Not only do they taste divine, but they’re also incredibly simple to make. So why wait? Gather your ingredients, follow the steps, and enjoy the delicious rewards of your culinary efforts.