Lemon and coriander blueberry muffins from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (page 297) by Joanne Lee Molinaro

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut oil for vegan butter.

  • Melissa_427 on September 04, 2023

    I used coconut oil in place of the vegan butter, so I got a bit of coconut flavor which masked the coriander, but not completely! I'm not vegan, so don't always follow through on all the vegan aspects of baking, but this morning, I did. So, my first time baking with aquafaba which was interesting and resulted in a very delicious muffin. Also used frozen blueberries as per availability and rubbed the lemon zest in the sugar rather than adding it to the dry mix as per personal baking preferences.

  • MVitek on June 04, 2022

    Remarkably fluffy for a vegan muffin, but it needs a crumb topping for some texture contrast. It made 12 regular size muffins.

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