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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


  • 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.


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


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