Saturday, August 20, 2011

blueberry lemon poppyseed muffins

2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons poppy seeds
6 tablespoons coconut oil
2.5 Tbs ground flaxseed soaked in 3 Tbs. water to make a paste
1 cup milk (used coconut milk)
1 teaspoon vanilla
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 cup blueberries

Mix flour, sugar, baking powder, salt and poppy seeds in mixing bowl. With pastry blender drop in coconut oil by tablespoon full into dry mixture and blend until mixture resembles fine crumbs.
Lightly whisk milk, vanilla, lemon juice, lemon rind, and flaxseed paste in a small bowl. Add wet mixture to dry mixture, and mix until just blended.
Fold blueberries into batter.
Optional: Sprinkle tops with coarse sugar.
Grease or line 12 muffins cups.
Bake at 400 degrees for 20-25 minutes.

my friend kelly has been experimenting with vegan baking and shared this muffin recipe with me. it is by far the best recipe i have found- the outside is crispy and the inside is deliciously sweet and soft. way to go kelly! 

this was one of suki's first experiences eating sugar- a real treat for her!


  1. that's my absolute favorite kind of muffin/pastry! i've got to make these.