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Vegan Blueberry Lemon Muffins

These Vegan Blueberry Lemon Muffins are soft, moist, and loaded with fresh blueberries and citrus flavors! Super simple and made in 1 bowl!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry, lemon, muffins, vegan
Servings: 14
Calories: 167kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

  1. If using frozen blueberries tap dry using paper towels before adding them to the batter. Do not thaw frozen blueberries before using.

Nutrition

Calories: 167kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 174mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg