Blueberry Lemon & Pistachio Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1½ Cups oat flour
  • 1 Cup shelled roasted pistachios (pistachios without the shells)
  • 1 Tsp. baking soda
  • ¼ Tsp. salt
  • ¼ Cup fresh lemon juice (from 1 large lemon)
  • ½ Cup unsweetened almond milk
  • 1 Tbsp. Earth Balance vegan soy free buttery sticks
  • ⅔ Cup sugar
  • 1 Tsp. almond extract
  • ½ Tbsp. apple cider vinegar
  • 2 Tbsp. cornstarch
  • ¾ Cup fresh blueberries
  • For the vegan lemon buttercream
  • ½ Cup Earth Balance vegan soy free buttery stick
  • 1 Cup organic powdered sugar
  • 1 Tbsp. lemon juice
  • Zest of 1 lemon
  • For garnish: 2 Tbsp. chopped pistachios
  • 2 Tbsp. toasted coconut flakes
  • Fresh chocolate mint leaves
  1. Preheat oven to 350 degrees.
  2. Line a cupcake pan with liners and spray the inside of the liners with cooking spray.
  3. Add pistachios to a food processor or blender
  4. Process until pistachios are finely ground.
  5. Transfer to a large bowl and add in oat flour, baking soda and salt.
  6. Whisk together to combine.
  7. In a separate large bowl, mix together lemon juice, almond milk, melted butter, sugar, almond extract, apple cider vinegar and cornstarch until well combined.
  8. Add dry ingredients to wet ingredients and stir until just combined.
  9. Gently fold in blueberries.
  10. Divide batter evenly into cupcake liners, filling ⅔ of the way full.
  11. Bake for 23-27 minutes or until toothpick comes out clean.
  12. Transfer to wire rack to cool for 5 minutes.
  13. Remove muffins from pan and place on a wire rack to cool
  14. Let muffins cool completely (at least 1 hour),
  15. Make the frosting:
  16. Using a stand or hand mixer, whip butter, powdered sugar, lemon juice and zest together until fluffy
  17. Toast coconut in dry pan for 3 - 4 minutes. toss often
  18. Frost the cupcakes however you like and garnish with coconut, pistachios and extra blueberries,
Recipe by Veggie Punk Kitchen at