Spring is in full swing, and we are loving all the fresh produce around town. We were inspired to make our favorite “fresh” dessert: blueberry muffins! As usual, today we’re sharing two different recipes, one vegan and one that is omnivore friendly. Both recipes are sure to be loved by everyone! Nikki shares a blueberry and lemon crumb muffin topped with a lemon glaze and Jess will show you how to make blueberry muffins with a brown sugar topping- yum!
Click the link below to see both recipes and step-by-step instructions!
Hey guys, Jess here, bringing you one of my favorite go-to cookie recipes. I love bringing treats in for my coworkers but needed a recipe that was easy and quick so I wouldn’t compromise my beauty sleep. These vegan lemon cookies from Isa Chandra’s latest cookbook are the perfect solution. They are soft, sweet, light, full of tasty lemon flavor, and take only about 30 minutes to make. The rumor is true, nurses love snacks, and these were gobbled up in seconds!
They’re called lemon lemon cookies because they have a lemon cookie with a zesty lemon glaze!
- 1 cup melted coconut oil
- 1 1/2 cups sugar
- 1/3 cup almond milk
- 1/4 cup lemon zest (about 4-5 lemons)
- 2 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups powdered sugar, sifted if it is clumpy
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
Preheat oven to 350. In a large bowl, use a fork to beat together the coconut oil and sugar. The only good thing about the 85 degree weather during fall in San Diego is my coconut oil is always melted and ready to use! Add the almond milk, lemon zest and vanilla and continue to beat until well combined. It should resemble applesauce.
Add the cornstarch, baking powder, salt and half of the flour and mix. Mix in the remaining flour until a soft dough forms.
Scoop medium spoonfuls of dough onto parchment lined baking sheets. Press the center of the cookies with your thumb so a little indent forms.
Bake at 350 for 10-12 minutes, until the bottoms are golden.
While the cookies bake, prepare your glaze. Add all ingredients in a small mixing bowl and stir vigorously; you want a thick, creamy glaze to form.
Allow the cookies to cool on the cookie sheets for a few minutes before transferring to cooling racks. Place your used parchment paper, or paper towels, under the racks; the glazing can get messy.
With a small spoon, drizzle the glaze over each cookie, allowing it to fall over the sides. Top with extra lemon zest if desired. The glaze will set after about 15 minutes.