Made with zesty lemon juice and juicy blueberries, these Vegan Lemon Blueberry Muffins are a delicious and healthy way to start your day!
Whenever lemons and blueberries are combined in a baked good, I know I'm going to love it. Especially when it's lemon blueberry muffins! We're always down for vegan muffins in our house. We love anything from Vegan Raisin Bran Muffins to these Double Chocolate Tahini Banana Muffins to Vegan Coconut Chocolate Chunk Muffins. Oh, and I also love making vegan sourdough muffins! Basically, muffins are always a hit in our house! Today I'm sharing the recipe for these fresh and vibrant lemon blueberry muffins. I know you're going to love them!
Ingredients You'll Need for Vegan Lemon Blueberry Muffins
When I was doing research on how to make lemon flavored muffins, so many of the recipes called for just 1 teaspoons of lemon zest and not much else.
Hello people, I want LEMON flavored muffins, not muffins with the most subtle hint of lemon.
Yeah, so for this recipe I used the zest and juice of a whole lemon and it makes these muffins taste beautifully of lemon.
I'll list out all the ingredients you'll need below:
- Ground flaxseed
- Flour
- Baking powder
- Baking soda
- Salt
- Lemon zest and juice
- Non-dairy milk
- Liquid sweetener (maple syrup, agave, etc.)
- Neutral oil
- 1 cup fresh or frozen blueberries
That's it! I bet you already have most of these ingredients on hand!
How to Make Vegan Blueberry Muffins
These vegan blueberry muffins are made using the same method as any other muffin recipe, we'll just be substituting the dairy and eggs for vegan options.
Instead of a chicken egg, we'll be using a flax egg.
To replace cow's milk, we'll be using non-dairy milk.
The rest is pretty straight forward!
Follow these step-by-step instructions and you'll be enjoying some blueberry muffins in no time!
- Step 1: Preheat your oven to 400F/205C degrees and grease 12 muffin cups with cooking spray or line them with silicone baking cups.
- Step 2: In a small bowl, prepare the flax egg by mixing together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to thicken.
- Step 3: In a large bowl, whisk together the dry ingredient, from the flour to the lemon zest.
- Step 4: Add in the non-dairy milk, sweetener, oil and flax egg and mix until the batter just comes together.
- Step 5: Lastly, add in the blueberries and lemon juice and mix until just combined.
- Step 6: Divid the batter among the 12 muffin cups and bake for 20-25 minutes until golden on the top and a toothpick inserted into the center comes out clean.
- Step 7: Allow to cool before enjoying!
How to Store Leftover Muffins
Muffins are a great food to meal prep or make in bulk as they store well in the fridge and can be frozen for longer periods of time.
Countertop: You can store any leftover muffins on the countertop in an airtight container for 1-2 days.
Fridge: Keep muffins fresher for longer by placing them in an airtight container in the fridge for 5-7 days.
Freezer: To freeze muffins, first allow them to cool completely. Then individually wrap each muffin in plastic wrap and stored them in a freezer-safe zip-lock bag for up to 2 months. To thaw frozen muffins, remove them from the freezer the night before you want to enjoy them and allow them to come to thaw in the refrigerator. Then heat them in the microwave until warmed through.
📖 Recipe
Vegan Lemon Blueberry Muffins
Equipment
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest of 1 lemon
- ½ cup non-dairy milk
- ½ cup liquid sweetener maple syrup, agave, etc.
- ⅓ cup neutral oil
- 1 cup fresh or frozen blueberries
- juice of one lemon
Instructions
- Preheat your oven to 400 °F and grease 12 muffin cups with cooking spray or line them with silicone baking cups.
- In a small bowl, prepare the flax egg by mixing together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to thicken.
- In a large bowl, whisk together the dry ingredient, from the flour to the lemon zest.
- Add in the non-dairy milk, sweetener, oil, flax egg and the juice of one lemon and mix until the batter just comes together.
- Fold in the blueberries.
- Divid the batter among the 12 muffin cups and bake for 20-25 minutes until golden on the top and a toothpick inserted into the center comes out clean.
- Allow to cool before enjoying!
Madison says
These muffins are so yummy!! I love blueberry everything and the lemon and blueberry combo is my favorite! These muffins are so moist and have just the right amount of lemon flavor. I will definitely be making this again thank you!!
Faith VanderMolen says
I'm so happy to hear you enjoyed these muffins Madison! Thanks so much for sharing!
Dahianne says
I love this recipe. First time I made it I doubled it without giving it a second thought. I always use applesauce to sub for oil. I started making it it with chickpea, quinoa and spelt flour and when on hand almond flour too. I also double the fruit. What can I say, I break rules when baking but the original is great. Thank you so much!
Faith says
Hi! I'm so so glad to hear that! All your substitutions sounds great too and I'm glad they worked out for you! Thanks for sharing and feel free to rate the recipe if you want!
agos says
hi! can i ask you a question? what size are your muffins tray?
Faith says
I just have the standard size. Each muffin cup has about a 2 1/2 inch diameter. Does that answer your question?
Vanessa Saunders says
Hi Fatih! I am loving your recipes!! Thank you very much! I can't have wheat though. Can I replace the flour in this recipe for something else? Almond flour, rice flour..
Thank you again for you website!
Faith says
Hi Vanessa! It's great to hear from you and I'm so glad you're enjoying my recipes. I don't have much experience with gluten free baking but I've found that substituting gluten-free all-purpose flour works well, so I'd recommend you try that first. I'm worried that just using almond flour or rice flour might make the muffins crumbly. Please let me know what you end up doing and whether it works for you or not! I hope you make them!
Liv @ Healthy Liv says
YUM these look fabulous! Lots of lemon flavor is the way to go and I absolutely love blueberries in my muffins. You're going to do so wonderfully in your race, Faith!
Faith says
I'm usually such a chocolate girl, but I absolutely love lemon and blueberries together. So yum. And thanks so much for your encouragement! I actually just finished the race this morning and it went better than I thought. So happy to be done though:)
Leah M | love me, feed me says
These look perfect! Those juicy blueberry bombs <3 Best of luck on your race, sweet Faith! You're going to kill it!!! Can't wait to hear all about it.
Faith says
I'm all about blueberry bombs:) Thanks Leah! I actually just ran it this morning and it went really well! I'm so happy to be done though and sitting on my couch haha!
Natalie | Feasting on Fruit says
They look like perfection from here too! I love love love this flavor combination especially in muffin form--one of my favorite things <3 Ahh good luck at the half marathon. My fingers are crossed for you too!
Faith says
I know! I think I've only had this flavor combo with muffins, but it's definitely one of my favorites. I'll have to try a baked oatmeal or something soon! Just finished my half actually and it went really well! So happy to be done though:)