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
- Baking powder
- Baking soda
- 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.
Vegan Lemon Blueberry Muffins
- 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
- 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!