I absolutely love muffins of all kinds, but these Vegan Lemon Blueberry Muffins are my favorite. Muffins are perfect for a snack, a dessert, or even for breakfast. Add in the flavors of lemon and blueberries, and you have the most delicious muffins. These vegan lemon blueberry muffins are light and fluffy, sweet and a little tart. They are quick and easy and made from simple ingredients.
Making the Muffins
After preheating the oven to 375 degrees, you need to prepare the muffin tins. You can use paper liners or you can lightly grease the muffin cups.
The next step is to combine the non-dairy milk and the vinegar or lemon juice to make vegan buttermilk in a large mixing bowl. I prefer to use soy milk but unsweetened almond milk will work well too. I don't recommend coconut milk as it will add too much coconut flavor.
To learn more about making vegan buttermilk substitute, check out this post. After combining the milk and lemon juice, set aside for about 5 minutes to curdle.
Next, it's time to mix together your dry ingredients. Add 2 cups of flour, baking soda, salt and lemon zest to a medium bowl and stir together with a fork.
For best results, add 1 tablespoon of flour to your bowl of blueberries and stir to coat. This will help prevent all the blueberries from sinking to the bottom. I prefer fresh but frozen blueberries work well too.
Next, add the sugar, lemon extract and vegetable oil (canola oil also works) to the bowl with the buttermilk and whisk to combine. I wouldn't use olive oil as that would add an unwanted flavor.
Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix. Carefully fold in the blueberries with a spatula. Fill the pan about ⅔rds full with muffin batter. Bake for 22 minutes in the preheated oven. Take the muffins out of the oven and let them rest in the pan for 5 minutes. Transfer to a wire rack and let cool completely.
Now you might notice that there isn't any mention of an egg substitute in this recipe. Many vegan muffin recipes contain a flax egg which is made by combining ground flaxseed and water. However, I don't like baking with flax eggs at all. They make baked goods way too dense.
As I like my delicious vegan muffins to be light and fluffy, I stay away from flax. The good news is that, with baking soda and vinegar (or lemon juice) in the recipe, there's no need for an egg substitute. They come out perfect without it.
These muffins can be stored at room temperature in an airtight container for up to 3 days...if you have any leftover!
This simple recipe is a favorite in our house and they are usually gone the same day they are made. I hope you enjoy the taste of fresh lemon and juicy blueberries in these delicious muffins.
Looking for other vegan recipes with lemon? Check out:
The Best Vegan Lemon Blueberry Muffins
- 1 cup non-dairy milk, unsweetened soy preferred
- 1 tablespoon lemon juice or apple cider vinegar
- 2 cups plus 1 tablespoon all purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 cup sugar
- 1 teaspoon lemon extract
- ⅓ cup vegetable oil
- 1 ½ cups blueberries, fresh or frozen
- Preheat oven to 375°. Line a muffin pan with cupcake liners or lightly grease the pan.
- Make vegan buttermilk by mixing the non-dairy milk and the lemon juice or apple cider vinegar in a large bowl. Set aside for 5 minutes to curdle.
- In a medium bowl, mix 2 cups of flour, baking soda, salt and lemon zest and set aside.
- Add 1 tablespoon of flour to the blueberries and stir to coat. This will prevent the blueberries from sinking to the bottom. Set aside.
- Whisk the sugar, lemon extract, and oil into the vegan buttermilk (milk plus vinegar or lemon juice).
- Add the dry ingredients to the wet ingredients and stir to combine.
- Fold in the blueberries with a spatula.
- Fill the muffin tin about ⅔ full.
- Bake for 22 minutes. Remove from oven and let cool for 5 minutes.
- Move the muffins to a wire rack to cool completely.
These muffins were so fluffy it’s hard to believe they’re vegan. My daughter who doesn’t like blueberries gobbled them up. Thanks for a great recipe.