Iced Lemon Blueberry Muffins (Vegan)

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Author Notes

Delicious, healthy muffins that combine the flavors of lemon and blueberry. Light and refreshing, they’re a perfect treat for summer!

Nutrition Info (per muffin): 165 calories, 4g fat, 2g fiber, 2g protein


  • Makes
    12 muffins

  • 1 cup

    All Purpose Flour

  • 1/2 cup

    Whole Wheat Flour

  • 1/2 cup

    Quick Cooking Oats

  • 1 tablespoon

    Baking Powder

  • 1/2 teaspoon


  • 2/3 cup


  • 1/4 cup

    Eart Balance Vegan Butter

  • 1/2 cup

    Unsweetened Applesauce

  • 1/3 cup

    Unsweetened Soy Milk

  • 1 teaspoon

    Vanilla Extract

  • 2 teaspoons

    Lemon Juice

  • 1 teaspoon

    Lemon Zest (from about 1 large lemon)

  • 1 cup

    Fresh Blueberries

  • 1 tablespoon

    Lemon Juice

  • 1/2 cup

    Powdered Sugar

  1. Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
  2. Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.
  3. In another bowl add sugar, butter, applesauce, soy milk, vanilla, lemon juice, and lemon zest. Whisk together until mixed. Add dry ingredients to and stir until just combined (you don’t want to over mix). Gently fold in the blueberries. Batter will be thick.
  4. Spoon into muffin tins and bake for 20-25 minutes.
  5. Once muffins are cool and ready to glaze, make the the glaze by whisking the 1 Tbsp of lemon juice and powdered sugar together in a bowl. Drizzle over muffins.

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