Vegan strawberry lemon muffins are perfect when enjoyed with a cup of tea! These egg free muffins are light and fluffy, and full of delicious citrus flavor. This is just the recipe you need for a summertime brunch or tea!
I haven’t done much baking in the past few weeks, but this weekend we had some lemons that needed to be used up, so I made a batch of vegan muffins. The only berries we had were strawberries, and although I don’t normally make strawberry muffins, I decided to give them a try.
I was really happy with the result! The lemon and strawberry combination is very light…just right for summer. I used white spelt flour, but you could easily substitute all-purpose flour. These vegan strawberry lemon muffins are light and fluffy, and just right for a breakfast or snack.
It was nice to do a little baking with strawberries! Typically I make recipes with uncooked strawberries, like these strawberry shortcake donuts, this strawberry spinach salad, and this super easy chia seed pudding.
Make sure to toss the berries in the flour so they are coated. That will prevent them from sinking to the bottom of the muffins.
Can I use a different berry in this muffin recipe?
Sure, you can use blueberries, raspberries, or even cherries in this recipe. I think any of those would be delicious.
Can I make this recipe gluten free?
I haven’t tried this recipe with a gluten free flour blend. If you try it, you want to use a light gluten free flour, not anything too heavy like almond meal or coconut flour.
Can I freeze these strawberry muffins?
Yes, place these in a ziploc freezer bag and store in the freezer for up to three months.
Now I kind of want to make lemon poppy seed muffins or bread. We used to always have poppy-seed bread when I was growing up, and it was one of my favorite desserts. What’s your favorite lemon dessert?
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Vegan Strawberry Lemon Muffins.
Strawberry and citrus combine to make light and delicious vegan strawberry muffins.
Preheat the oven to 375 degrees. Line a muffin pan with paper cupcake liners.
In a medium bowl, combine flour, baking soda, salt, lemon zest, and strawberries.
In a separate bowl, combine the sugar, non-dairy milk, oil, and lemon juice.
Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.
Spoon into the prepared muffin pan, filling each cup about ⅔ full.
Bake for about 19-22 minutes. The muffin tops should be golden brown and spring back when pressed.
Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.
Nutrition facts are for one muffin.
Recipe adapted from here.