Lemon Curd & Blueberry Muffins (Vegan, Dairy-Free, Egg-Free)

Lemon Curd & Blueberry Muffins (my version)
Makes approximately 9 large muffins


2 cups plain flour
2 tsp baking powder
1/2 tsp fine salt
2 tsp lemon zest
1/2 cup thick, vegan yogurt (I used plain coconut)
1/2 cup oat milk
1 tsp vanilla extract
2/3 cup granulated sugar
1/4 cup + 1 Tbsp light olive oil
3 Tbsp lemon juice
1-2 cups (blueberries depending on how big your blueberries are)


1. Preheat the oven to 350 Fahrenheit and line muffin tin with muffin liners

2. In a large mixing bowl, add the lemon zest, vegan yogurt, vegan milk, vanilla, sugar, oil, and lemon juice. Whisk/Stir until well combined. Sift in the flour, baking powder, and salt. Gently fold together, making sure not to mix too quickly (as this will activate the lemon juice and baking powder, and affect rising). Once the batter is almost smooth, add blueberries and fold through until the batter smooth

3. Spoon batter into the muffin tins, evenly and cook in the oven for 30-35 mins, or until a toothpick comes out clean once inserted. Allow the muffins to cool for 10 mins before moving to a rack to cool.

Option Drizzle. 1 cup of powdered sugar. Add d 2 teaspoons of fresh lemon juice and whisk. If necessary, thin out with extra lemon juice if desired. Drizzle on the cooled muffins.


Link to the original recipe by @panceas_pantry: https://www.instagram.com/p/CFJ4rm3j–f/?utm_source=ig_web_copy_link

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Lover of God, my two sons, and God's people. Homemaker. A simplistic soul, healing and being made whole in Yeshua Messiah. Thanks for stopping by!

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