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Easy Lemon Blueberry Muffins are incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or as a tasty midnight snack, this muffin recipe is going to be a new family favorite!
Vegan Lemon Blueberry Muffins, brimming with sweet and tangy blueberries and zesty lemon, they’re a real hit in our house! With only a few staple ingredients you can whip these up in less than 30 minutes!
Why you’ll love this recipe
- Delicious & vegan. These muffins are made with plant-based milk and there’s no need for eggs or an egg replacement in this recipe. They bake up fluffy and so flavorful!
- Quick & easy. Like, really, really easy. Mix up your wet and dry ingredients, pour into your pan, bake and enjoy – 30 mins from the pantry to table.
- Brimming with blueberries! It’s such a let down when you bite into store-bought blueberry muffins and there’s hardly any berries and not as flavorful as you would like. Well, these muffins are packed with them and they’re incredibly tasty! They won’t last long!
Ingredients needed
This blueberry muffin recipe uses fresh lemon juice and generous lemon zest for plenty of citrus flavor. The addition of plant-based milk and oil makes them soft and moist. Here’s everything you’ll need to make them:
- Almond milk. I typically use almond milk, but feel free to use any milk you want. To keep these vegan, be sure to use dairy free.
- Lemon juice & zest. For delicious bright flavor we’re mixing both fresh lemon juice and zest into the batter.
- Sugar. Regular granulated sugar is best for that classic sweetness that doesn’t overpower the muffins.
- Oil. Any neutral oil works. I used vegetable oil, but feel free to sub with canola oil or avocado oil.
- Vanilla extract. Adds wonderful subtle sweet flavor!
- Flour. This recipe calls for regular all-purpose flour. For the best texture, I do not recommend using any other flour other than all-purpose flour. Substitute 1-to-1 all-purpose gluten-free flour to make gluten-free blueberry muffins.
- Baking powder & salt. To ensure these bake up with the perfect rise and texture.
- Blueberries. These are made with 2 full cups of blueberries for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
- Raw sugar. Optional but so good sprinkled on the tops before baking.
How to make this recipe
There’s nothing complicated about this muffins recipe! Grab your muffin pan, spray it with baking spray and let’s whip up some amazing muffins! Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep. Preheat oven to 350ºF. Spray a muffin tin with baking spray and set aside.
- Combine milk & lemon juice. Mix the almond milk with the lemon juice; set aside. This will create a vegan buttermilk substitute.
- Mix dry ingredients. Whisk together the flour, baking powder, and salt; set aside.
- Mix wet ingredients. Stir together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
- Combine wet and dry ingredients. Fold in the dry to the wet being careful not to over mix. Gently, stir in the blueberries.
- Fill muffin pan. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
- Bake. Place in the oven and bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These are so good on their own, but a smear of butter really takes them to the next level.
Tips for recipe success
Here are a few tips, so that your lemon blueberry muffins are perfect every time!
- Don’t over-mix ingredients. Once you’ve combined wet and dry ingredients, it’s very important to avoid stirring the batter too much. This can make your muffins gummy and dense.
- Separate bowls. For the best texture, be sure to mix the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together in one bowl.
- Gently fold in your blueberries so they don’t burst. You can also toss them in a little flour to keep them from sinking to the bottom of the muffin while baking.
- Frozen blueberries. Don’t thaw frozen blueberries because the juice tends to make the muffin batter turn purple.
- Bake time. Be sure not to under-bake or over-bake the muffins. Every oven can vary in temperature, so test the center of them EARLY with a toothpick. If it comes out clean or with just a few moist crumbs, they are ready, if not, place them back in the oven for an additional 1-2 minutes.
Frequently asked questions
Either fresh or frozen work great in this recipe. There’s no need to thaw frozen berries, simply measure right from frozen.
For the best texture, mix wet and dry ingredients separately and don’t over stir the batter. Finally, add plenty of flavor to your muffins. These are packed with lemon blueberry deliciousness that you’re sure to love!
A combination of using oil along with buttermilk makes the muffins perfectly tender and moist. We’re using a vegan alternative to buttermilk by mixing nondairy milk with lemon juice.
Storage & freezing
- Storing. Place any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
- Freezing. You can freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.
As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!
More vegan muffin recipes to enjoy
Lemon Blueberry Muffins
Ingredients
- 1 cup unsweetened plain almond milk
- 1 tbsp lemon juice
- Zest of one lemon, about 1ish tbsp
- 1 ½ cups sugar
- ½ cup neutral oil, I used vegetable oil, but canola or avocado would work
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups blueberries
- Optional but so good: raw sugar to sprinkle on top
Instructions
- Preheat oven to 350 F. Spray a muffin tin with baking spray – I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
- Mix the almond milk with the lemon juice and set aside.
- Whisk together the flour, powder, and salt and set aside.
- Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla.
- Fold in the dry to the wet – careful not to overmix.
- Stir in the blueberries.
- Scoop out the batter into the muffin tins – I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter.
- Top each with about ½ tsp raw sugar.
- Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.
Notes
- Storing. Place any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
- Freezing. You can freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.
nice, fovorite desert… yummmmy