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  • Bovitz

Lindsay's Lemon Blueberry & Turmeric Carrot Muffins

Updated: Dec 17, 2020

"I have been very much into making muffins the last few months, so here are my two favorite muffin recipes! "

INGREDIENTS (makes 12 muffins)

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 2/3 cup coconut sugar

  • Pinch salt

  • Zest of 2 lemons

  • 1/2 cup of melted coconut oil

  • 1 cup dairy-free milk (I use Good Karma)

  • 1 tsp apple cider vinegar

  • 2 tsp vanilla extract

  • Juice of one lemon

  • 1 – 1.5 cups fresh blueberries


  1. Preheat the oven to 365F and line a muffin tray with 12 cases.

  2. Sieve the flour, baking powder + bicarbonate of soda into a large bowl and stir.

  3. Mix in the coconut sugar, sea salt and lemon zest.

  4. In another bowl, add the dairy free milk and apple cider vinegar – whisk together and leave for 5 minutes to let it curdle (this creates ‘vegan buttermilk’)

  5. Then, whisk in the coconut oil, vanilla extract, and lemon juice.

  6. Add the wet mixture to the dry bowl and mix thoroughly. If the mixture is too thick for cake batter, add a splash more milk!

  7. Stir in the blueberries.

  8. Spoon the batter into each cake case until they’re all equally filled and bake for 25-28 minutes until golden brown.

  9. Store in the fridge for up to 5 days.


Turmeric Carrot Muffins

INGREDIENTS (makes 12 muffins)


  • 1 1/2 cup (187.5 g) flour (I use 1 cup Spelt/whole wheat + 1/2 cup unbleached all purpose flour) see gluten-free option in the notes

  • 2 to 3 tbsp chia seeds

  • 1/4 tsp (0.25 tsp) salt

  • 2 tsp baking powder

  • 1/4 tsp (0.25 tsp) baking soda

  • 1 tsp spice such as a combination of cardamom cinnamon nutmeg to preference

  • 3 to 4 tbsp chopped dates currants, raisins or other dried fruit


  • 1 cup (128 g) chopped carrots (heaped) or 1 packed up grated

  • 1/3 cup (107.33 g) maple syrup

  • 1/4 cup (20 g) shredded coconut

  • 1 tbsp oil optional

  • 1/2 to 1 tsp turmeric or use 1/2 inch knob or peeled fresh turmeric

  • 1/2 in (0.5 in) peeled fresh ginger

  • 1 tsp vanilla extract

  • 1 to 2 tablespoons sugar for sweeter optional

  • 2 to 3 teaspoons lemon juice

  • 1/2 cup (183 ml) + 1/4 cup non dairy milk such as almond light coconut or soy

  • chia seeds and coconut for topping


  1. In a bowl mix the dry ingredients. Fold in dates, currants or other dried fruit. Preheat the oven to 365 degrees F / 180ºc. Line a muffin pan and set aside.

  2. In a blender combine all wet ingredients carrots through lemon juice, with 1/2 cup non dairy milk. Blend until carrots are blended but have some texture. Transfer to the dry ingredient bowl. Use 1/4 cup non dairy milk to rinse the blender out and add to the bowl. (Alternatively, mix all the wet ingredients in a bowl until sugar is combined. You will need grated carrots if not using a blender. Add 3 tbsp applesauce with the wet for additional moisture to compensate for the moisture that releases on blending the carrots)

  3. Mix the wet and dry until just about combined. If too runny, add a few tbsp more flour. Drop the batter into muffin pan. Garnish with chia seeds and coconut.

  4. Bake for 25 to 28 minutes. Cool for 5 minutes, then serve. Cool completely before storing(on the counter for the day, in the refrigerator for up to 5 days).

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