These Vegan Blueberry Lemon Muffins are soft, moist, and loaded with fresh blueberries and citrus flavors! Super simple and made in 1 bowl!
Bursting with fresh blueberries and lemon flavors, these really are the best completely vegan blueberry lemon muffins! They are super easy to make as well, requiring just 1 bowl, under 10 minutes of prep time, and a few basic pantry ingredients.
After the success of vegan strawberry muffins last weekend, I thought it would be a good idea to use the same base recipe for this blueberry lemon version.
Ingredients and Variations
Flour - All-purpose or cake flour. For best results, weigh your ingredients using a digital kitchen scale for accuracy.
Baking powder and baking soda - leavening agents.
Salt - flavor enhancer.
Lemon Zest and Lemon Juice - Lemon flavoring. Use more or less of each according to your tastes, or leave out completely for vegan blueberry muffins.
Cinnamon - Flavor enhancer. I love the cinnamon kick, especially with blueberry flavors. This is completely optional.
Vegetable Oil - Use a neutral flavored oil such as canola oil.
Milk - Use your favourite plant-based milk such as unsweetened almond milk, soy milk, or oat milk.
Sugar - You can use light brown cane sugar or granulated sugar, whichever you prefer. For this recipe, I used granulated sugar. I reduced the amount of sugar in this recipe to ¾ cup. You can also add a whole cup (200g) for added sweetness.
Blueberries - Use fresh or frozen blueberries. Remember to reserve some blueberries for the top.
How to Make Vegan Blueberry Lemon Muffins
- Sift and mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) and set aside.
- Mix the sugar and oil in a large bowl (you can use a stand mixer or a handheld mixer).
- Add lemon zest, lemon juice and milk, and mix.
- Add the dry ingredients and mix until just combined (do not overmix).
- Fold in blueberries using a spatula.
- Pour batter into oiled muffin pan or silicone or paper muffin cups. Fill almost all the way to the top for a large muffin or ¾ full for a smaller muffin.
- Top with a few extra blueberries.
- Bake (in a preheated oven) at 220°C (428F) for 7-8 minutes, then decrease the oven temperature to 175°C (350F) without opening the oven and bake for another 10-13 minutes until a skewer inserted in the the center comes out clean.
- Allow to cool in muffin pan for at least 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
How long do these vegan lemon blueberry muffins keep for? Can they be made ahead?
You can store these blueberry lemon muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
Can I prepare the batter in advance?
You can also make the batter in advance and store it in an airtight container in the refrigerator for up to 1 day. Blueberries may start to bleed if added ahead, so I suggest you fold in the blueberries into the batter right before baking.
Why are my muffins falling apart?
Make sure to fold in blueberries until they are evenly distributed in the batter. Spoon the batter immediately after preparing (don't let it stand too much) and make sure to weigh your ingredients using digital kitchen scales.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Can I use frozen blueberries?
I always prefer using fresh blueberries in muffins, however, you can certainly use frozen ones.
If using frozen blueberries tap dry using paper towels before adding them to the batter. Do not thaw frozen blueberries before using.
Can I make these non-vegan?
Yes! Check out these eggless blueberry swirl yogurt muffins for an eggless, non-vegan version using Greek yogurt!
You might also like:
Vegan Blueberry Lemon Muffins
- 250 g flour all-purpose or cake flour (2 cups)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon optional
- ¼ tsp. salt
- 150 g granulated sugar or light brown sugar (¾ cup)
- 80 mL vegetable oil e.g., canola oil (⅓ cup)
- 180 mL unsweetened almond milk or any plant-based milk (¾ cup)
- 2 tbsp. lemon juice
- 1 tsp. lemon zest
- 200 g blueberries fresh or frozen1 + 80g extra for topping (1½ cup)
- Preheat oven to 220°C (428F). Lightly oil a muffin pan or line with muffin liners.
- Sift and mix flour, baking powder, baking soda, salt, and cinnamon (if using) in a medium sized bowl and set aside.
- Place sugar and oil in a large mixing bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) and mix on medium speed for 1-2 minutes.
- Add lemon juice and lemon zest and mix for another 30 seconds. Add milk and mix for 1 minute until well combined.
- Slowly add dry ingredients and mix on low speed until just combined. Do not overmix.
- Fold in 200g (1 cup) of blueberries using a spatula. Reserve the other half cup for topping.
- Divide muffin batter between 12 to 14 muffin liners and fill almost all the way (for a large muffin) or ¾ full (for a smaller muffin). Top with extra fresh blueberries if desired.
- Bake in a preheated oven at 220°C (428F) for 7-8 minutes. Without opening the oven door, reduce the temperature to 175°C (350F) and bake for another 10-13 minutes until a skewer inserted into the center comes out clean.
- Allow muffins to cool in muffin pan for at least 10 minutes (otherwise they may break apart). Then, transfer to a cooling rack to cool completely.
- If using frozen blueberries tap dry using paper towels before adding them to the batter. Do not thaw frozen blueberries before using.