Mouthwatering Vegan Lemon Lavender Blueberry Muffins

As some of you are letting sighs engulf you once realizing another Monday has snuck up on us, others are probably enjoying a delicious breakfast. Whether your liking is chocolate chip pancakes, over-easy eggs, or a simple whole grain cereal… your mouth will be watering at the sight of these muffins.

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the past weekend I vamped up my favorite blueberry muffin recipe. These little vegan bites are perfect for lazy Sunday mornings, or grab-and-goes on your busy Mondays.

I added a squeeze of lemon to the mix and a sprinkle of a lavender lemon glaze after baking. I have been head-over-heels obsessed with lavender lately after making lavender lemon bars (that are to die for).

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Pair with your favorite pulpy orange juice on an easy Sunday morning or a large cup of joe to get you through the week ahead… Happy baking!

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  • 1/2 cup coconut oil
  • 1 cup of sugar
  • 1 tsp vanilla or lemon extract
  • 1 tsp of apple cider vinegar
  • 2 cups of whole wheat flour
  • 1/2 tsp salt
  • 2 tsp of baking powder
  • 1 cup of almond milk
  • 2 cups of frozen blueberries


  • 2 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 2 tbsp ground lavender


  1. Preheat the oven to 375º
  2. Cream the oil and sugar for a couple of minutes
  3. Add the vinegar, vanilla
  4. Sift the flour, salt, and baking powder (Do not skip this step! It’ll help prevent crumbly muffins)
  5. Add to the creamed mixture alternating with almond milk
  6. Fold in the blueberries
  7. Line the muffin tin with muffins tins, and scoop in batter
  8. Bake for 30-35 minutes
  9. Let cool for 30 minutes before drizzling on glaze



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