Friday nights are for baking Vegan Blueberry Poppy Seed Muffins!
Yep, you read that right. I like to reserve my Friday nights for a little self-care…and baking is my favorite way to relieve stress.
I love muffins because they’re basically a cupcake in disguise…that you can eat for breakfast. How genius is that!?
I taught myself to bake several years ago after deciding to host a Christmas party for friends where I served only desserts. It was such a fun time. Ever since then, I really enjoy making something special to satisfy my sweet tooth and enjoy the weekends by using ingredients are already have on hand.
It’s so much fun and really sparks my creativity!
I’ve had a jar of poppy seeds hiding out in my spice cabinet for at least a year. So, this Friday I decided to make Vegan Blueberry Poppy Seed Muffins. Yum. Yum. Yum.
I never really knew this before baking with poppy seeds but adding them to baked goods totally gives whatever you’re baking a bit of a bite. Don’t let this discourage you though! I appreciate the taste because in this recipe, it tones down the sweetness.
I was so exited to finally put these delicious seeds to use. Thee Vegan Poppy Seed Muffins turned out so well. It was also my first time baking with coconut butter. While you can use coconut oil as an alternative here, I was gifted with a jar of coconut recently and thought I’d better cook with it before I started eating it straight out the jar.
If you haven’t tried coconut butter, do so at your own risk…
These little muffins are super moist and you’ll hardly believe they’re egg and dairy free. Enjoy!
- 1/4 cup Sugar
- 1 Lemon zested
- 2 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 1/2 tablespoons Poppy Seeds
- 1 cup Blueberries
- 1 1/4 cups Sugar
- 2 Flax Eggs
- 1/4 cup Coconut Butter
- 1/3 cup Vegetable Oil
- 2 teaspoons Vanilla
- 6 tablespoons Lemon Juice
- 1 cup Dairy-free "buttermilk"
Preheat oven to 375 degrees.
In small bowl, combine sugar and lemon zest for topping. Set aside.
Spray or line a muffin tin.
Whisk flour, baking powder, salt and poppy seeds in medium size bowl.
Add blueberries and fold into flour mixture to distribute evenly. Set aside.
In a large bowl combine sugar, flax eggs, coconut butter and vegetable oil. Mix until think and appears gelatin like.
Add vanilla, lemon juice and "buttermilk". Stir slowly.
Fold dry ingredients into wet mixture.
Mix until just combined. Be careful not to over mix.
Divide batter among muffin cups.
Sprinkle lemon sugar on top of muffins.
Bake for 20 minutes, or until muffins are golden brown.
Cool for 5-10 minutes before serving.
To make flax eggs: 1 flax egg equals 1 tablespoon ground flax seed + 2 1/2 tablespoons filtered water. Stir and let sit for 5-10 minutes.
To make dairy-free buttermilk: Whisk 1 cup non-dairy milk + juice from 1/2 lemon. Let sit for 10-15 minutes.