In need of a grab-and-go breakfast that’s satisfying and delicious, yet made with ingredients you can feel good about? In our home, we are absolutely in need of this! When our twin boys wake up, it’s go time. The faster breakfast is made, the sooner we can eat and then get on with the rest of our busy day. That’s why I created this recipe for Blueberry Lemon Breakfast Muffins. A freshly baked batch of these beauties means breakfast is made and good-to-go for a few days. Woo hoo!
This is how I make them:
1. First, a little prep: preheat that oven to 350 degrees. Then, place cupcake liners (aka paper baking cups) in nine spots of your muffin tin.
2. Then, zest one whole medium-sized lemon using a microplane or the side of your box cheese grater with the smallest holes. Set the zest aside for now.
While you have that lemon handy, cut it in half width-wise and extract the juice so you have two tablespoon’s worth. Add this juice to your blender base (I used the bullet type) along with the almond milk and set aside.
3. Next, add the dry ingredients to a medium-sized mixing bowl….
… And stir until combined.
4. Then, take 1/2 c. roughly chopped dates…
…And add them to the blender base containing the milk and lemon juice. Add the vanilla extract, as well, and blend on high for a good 30 seconds to a minute or until the contents are completely liquified or at least decently smooth.
5. This next part is super important: add the liquid concoction to the mixing bowl containing the dry ingredients and very gently, stir the ingredients together until just combined. Over mixing will lead to tough muffins, and no one wants a tough muffin!
6. Then, add 1 cup of blueberries to the mix and very gently fold them in.
7. Spoon the batter into the lined spots on your muffin tin. To prevent overflowing muffins, only fill each spot about 2/3 full. Then, add one or two blueberries to the top of each muffin-to-be, to ensure each one shows the world that it is indeed, a blueberry muffin!
8. Finally, it’s time to make the topping! Add the butter chunks, sugar and flour to a small bowl and mix it all together with a fork or your fingertips until all of the flour is mixed in with the butter pieces. Then, evenly distribute the topping mixture to the top of each muffin. This topping is fantastic because it adds a little crumbly, salty-sweet goodness to each muffin! YUM! However, If I’m making these solely for my toddler twins, I will skip the topping. They love them just the same!
9. Bake the muffins in your preheated oven for 19 – 20 minutes. As soon as they come out, make sure they’re done by inserting and removing a toothpick down the center of a couple different muffins. The toothpicks should exit the muffins batter-free (blueberry smudges don’t count!)
Allow the muffins to cool for 5-10 minutes before removing them from the tin. Feel free to admire the beauty of these muffins while you wait…
And that’s all there is to it! A hearty breakfast muffin loaded with protein, fiber, vitamins and juicy blueberries will now be waiting for you tomorrow morning. FYI – these muffins make an excellent afternoon snack, as well!
I hope you love them as much as we do!
Vegan Blueberry Lemon Breakfast Muffins
Makes 8 – 9 Muffins
- 2 T. Lemon Juice
- 3/4 cup Almond Milk (I used the unsweetened original variety)
- 1/2 cup Dates, roughly chopped into 1/2 inch pieces
- 1 tsp. Vanilla Extract
- Zest of one medium-sized lemon, about 2 tsp. worth
- 1 cup Oat Flour
- 3/4 cup Almond Flour or Meal
- 1/4 tsp. Salt
- 1 tsp. Baking Soda
- 1 T. Sugar
- 1 cup + 18 individual Fresh or Frozen Blueberries
1 1/2 T. Cold Salted Butter or Dairy-Free Butter (I use Earth Balance), roughly chopped into 1/2 inch chunks
1 T. Sugar
3 T. Oat Flour