Vegan Lemon and Coriander Blueberry Muffins

We recently did a weekend getaway to the Upper Penninsula of Michigan to the beautiful town of Marquette. Their annual blueberry festival happened to be going on, transforming their downtown with craft booths lining the streets. You can find anything and everything blueberry flavored, from pizza to beer - and of course, blueberry muffins.

So how perfect for our drive down to make some blueberry muffins for the drive? I chose a vegan recipe because I have never used aquafaba in baking before. Aquafaba is the liquid in a can of chickpeas and are a great substitue to eggs in vegan baking.

This recipe comes from Jonne Lee Molinaro’s The Vegan Korean Cookbook, and is the one non-Korean recipe in the book. The way my husand devoured them, I would say they were a hit and the perfect start to our mini vacation.

These muffins are bright, lemony, with bursts of blueberry goodness. You would never know they were vegan.

Ingredients

Makes 12 muffins

1 tbsp fresh lemon juice

1/2 cup oat milk

2 1/3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground coriander

2 tsp grated lemon zest

2/3 cup vegan butter

3/4 cup sugar

1/4 cup aquafaba (liquid from canned chickpeas)

1 tbsp vanilla extract

1 1/2 cups fresh blueberries

Directions

1. Preheat oven to 425 degrees F. Grease or line a muffin tin.

2. In a small bowl, mix the lemon juice with the oatmilk and let sit for 10 minutes. The milk will start to curdle.

3. In a large bowl, sift together the flour, baking powder, baking soda, salt, and coriander. Add in the lemon zest.

4. In a separate mixing bowl, use an electric mixer and cream together the butter and sugar. Add in the milk mixture, aquafaba, and the vanilla. Mix well until combined.

5. Add in the flour mixture, working in 3 parts. Beat until just combined. The mixture will be thick and sticky.

6. Gently fold in the blueberries with a spatula.

7. Spoon your batter into the muffin tins so that each cup is nearly full.

8. Bake the muffins for 8 minutes. Reduce the heat to 350 degrees F and bake for another 15-20 minutes, or until a toothpick comes out clean from the middle of the muffin.

   Allow to cool before serving.

These can be enjoyed for breakfast or as a snack on the go. If you don’t have coriander, you can omit that. The lemon and blueberry combination is flavorful enough.

Enjoy!