Strawberry Lemon Muffins.

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?

If you’re looking for more vegan citrus desserts, try this blood orange poppy seed cake or these lemon raspberry muffins.

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Vegan Strawberry Lemon Muffins.

Strawberry and citrus combine to make light and delicious vegan strawberry muffins.

Course Dessert

Cuisine Dairy Free, vegan.

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Servings 14

Calories 180 kcal

Author Kelly Roenicke

Ingredients

• 2 cups white spelt flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 Tablespoon lemon zest
• 1 Tablespoon lemon juice
• 1 cup granulated sugar
• 1 cup non-dairy milk
• ⅓ cup organic canola oil or melted vegan buttery spread
• 8 strawberries diced small

US Customary - Metric

Instructions

1. Preheat the oven to 375 degrees. Line a muffin pan with paper cupcake liners.

2. In a medium bowl, combine flour, baking soda, salt, lemon zest, and strawberries.

3. In a separate bowl, combine the sugar, non-dairy milk, oil, and lemon juice.

4. Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.

5. Spoon into the prepared muffin pan, filling each cup about ⅔ full.

6. Bake for about 19-22 minutes. The muffin tops should be golden brown and spring back when pressed.

7. Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.

Recipe Notes

Nutrition facts are for one muffin.

Nutrition Facts

Vegan Strawberry Lemon Muffins.

Amount Per Serving

Calories 180 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 170mg7%

Potassium 31mg1%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 15g17%

Protein 2g4%

Vitamin A 35IU1%

Vitamin C 5mg6%

Calcium 23mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from here.