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.
Why You'll Love This Recipe
- Great texture: These vegan lemon blueberry muffins are light and fluffy, sweet and a little tart.
- No flax: They are quick and easy and made from simple ingredients. No flax eggs needed!
- Amazing flavor combination: We love the taste of fresh lemon and juicy blueberries in these delicious muffins.
- Non-dairy milk - I prefer to use soy milk (it curdles the best to make the vegan buttermilk) but unsweetened almond milk will work well too. I don't recommend coconut milk as it will add too much coconut flavor.
- Lemon juice - You can also use apple cider vinegar in it's place. The lemon juice isn't for flavor. It's just an "acid" to make vegan buttermilk with.
- Flour - I stick with all purpose flour in this recipe.
- Blueberries - You can use fresh or frozen.
- Vegetable oil - Canola works fine too but I wouldn't use olive oil as that would add an unwanted flavor.
- Leave out the blueberries to make simple vegan lemon muffins.
- Switch out the blueberries for a different kind of fruit. You can try raspberries, strawberries or cranberries.
1. 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.
2. Combine the non-dairy milk and lemon juice and set it aside for about 5 minutes to curdle. This makes a vegan buttermilk. To learn more about making vegan buttermilk substitute, check out this how to post.
3. 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.
4. Next, in a large bowl add the sugar, lemon extract, vegetable oil and milk/lemon mixture and whisk to combine.
5. Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix.
6. Carefully fold in the blueberries with a spatula. 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.
7. Fill the pan about ⅔rds full with muffin batter.
8. Bake for 22 minutes in the preheated oven.
9. Take the muffins out of the oven and let them rest in the pan for 5 minutes.
10. Transfer to a wire rack and let cool completely.
These muffins can be stored at room temperature in an airtight container for up to 3 days...if you have any leftover!
You can also freeze these muffins for up to 3 months. Simply let them thaw for several hours at room temperature or overnight in the fridge.
Definitely. Just reduce baking time to about 12-15 minutes.
No, they are just an option. You can also just coat the muffin tin with non-stick oil spray.
Yes! Just swap our the oil for an even amount of applesauce.
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.
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.
Vegan Muffin Recipes
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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.
- Muffin tin
- cooling rack