Wednesday, June 15, 2011

Iced Lemon Blueberry Muffins

Still on a muffin kick and sticking with something light for summer, I made some healthy, vegan muffins that combine the flavors of lemon and blueberry.  A personal favorite!

Makes 12 muffins
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1 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Quick Oats
1 Tbsp Baking Powder
1/2 tsp Salt
2/3 cup Sugar
1/4 cup Vegan Butter (like Earth Balance), softened
1/2 cup Unsweetened Applesauce
1/3 Unsweetened Soy Milk
1 tsp Vanilla Extract
1 tsp lemon juice
1 tsp lemon zest (about 1 lemon)
1 cup fresh bluebrries

Lemon Glaze

1 Tbsp Lemon Juice
½ cup Powdered Sugar

Pre- heat oven to 350 degrees. Lightly grease a muffin pan, set aside.

Whisk dry ingredients in a bowl (flours, oats, baking powder, salt), set aside.

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.

Spoon into muffin tins and bake for 20-25 minutes.

Once muffins are cool and ready to glaze, make the the glaze by whisking the lemon juice and powdered sugar together in a bowl. Drizzle over muffins.

Nutrition Info: 165 calories, 4g fat, 2g fiber, 2g protein

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