Lemon Glazed Berry Muffins

Lemon Glazed Berry Muffins


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A simple lemon glaze pairs exceptionally well with these slightly sweet, berry-laced muffins. The glaze hardens up nicely too, so they make a perfect take along snack. This recipe is from the awesome blog http://www.manifestvegan.com/

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  • 2 C. vegan sugar
  • 2/3 C. olive oil
  • 6 tsp. baking powder
  • 1 tsp. salt
  • 2 C. non-dairy milk
  • 1 C. tapioca flour
  • 1/2 - 1 C. white rice flour
  • 1 1/2 C. sorghum flour
  • 4 Tbs. vinegar
  • 1-2 cups fresh berries
  • Glaze:
  • 1 1/2 C. confectioner’s sugar
  • 1/4 C. lemon juice

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Preheat oven to 400 degrees. Prepare 18 muffin cups with paper liners or by greasing and lightly dusting with sorghum flour. Mix together olive oil, sugar, baking powder and salt. Stir in non-dairy milk. Add sorghum flour, rice flour, and tapioca flour and mix thoroughly. Stir in vinegar. The batter should be like a thick pancake batter, if it appears too runny, add a touch more rice flour.

Fill muffin cups to the rim and bake in preheated oven for about 18 minutes, or until tops appear slightly golden. Remove from oven and let cool. Make glaze by combining confectioner’s sugar and lemon juice. Mix very well with a fork making sure to get out any lumps. Immediately drizzle over muffins to cover. Let set about 20 minutes, or until glaze has hardened.

This recipe and photo have been published with permission from Manifest Vegan.

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