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Lemon, Poppy Seed and Blueberry Glazed Muffins

Lemon, Poppy Seed and Blueberry Glazed Muffins

Vegan lemon poppyseed blueberry muffin

Muffins! Packed with lemon, poppy seeds and blueberries then DUNKED in blueberry glaze. They’re actually super easy to bake and BOY are they delicious. You ready? LET’S GO!

For the Muffins

185ml full-fat soy milk
2 tbsp lemon juice
1 tsp psyllium husk powder + 4 tsp water
260g plain white flour
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
70g vegan butter, melted
120g granulated sugar
1 tsp lemon extract
1 tbsp lemon zest
1 tbsp poppy seeds
50g frozen blueberries

For the Blueberry Glaze
2 tbsp lemon juice
10g frozen blueberries
110g icing sugar

To Make the Muffins
Line a muffin tray with cases and preheat the oven to 180c.

In a measuring jug, mix together the soy milk and the lemon juice. Set aside to thicken. In a small bowl mix together the psyllium husk powder and the water. Set aside to thicken.

In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter with the sugar, lemon extract and zest until combined. Add the thickened psyllium husk and beat on high speed until combined. Add half of the flour mixture and beat on medium speed to combine. Add half the soy milk mixture and beat to combine. Repeat with the remaining flour, beat and then finish with the remaining soy milk.

Add the poppy seeds and stir with a silicone spatula until well combined. Add the frozen blueberries and stir carefully.

Using a spring loaded scoop or two spoons, fill each cupcake case 3/4 full. Place in the oven and bake for 20-25 minutes. While the muffins bake, make the glaze.

To Make the Glaze
In a small saucepan, place the lemon juice and the blueberries. Place over low heat and stir constantly until the blueberries have all melted, burst and the liquid in the pan is a beautiful blueberry colour. Strain the contents of the pan, reserving the liquid and discarding the pulp.

In a medium bowl place the icing sugar and add the colourful liquid a tsp at a time, mixing well between each addition until you have a glossy, bright pink glaze which is runny, but clings to the spoon in a thick glaze.

Once the muffins are baked and nicely browned, remove from the oven and allow to cool fully. Once cooled, dip half of the muffin top in the glaze. Lay on a cooling rack and allow the glaze to set before serving. Enjoy!

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