These Moist & Healthy Vegan Lemon Blueberry Muffins Are Bursting With Fresh Blueberries And Zesty Lemon Flavor. Perfect For Breakfast, Brunch, Snack Or Even Dessert With A Little Whipped Topping.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
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Why You’ll Love These Vegan Lemon Blueberry Muffin
Serve these warm, at room temperature or cold. Top with butter, a little extra blueberry jam or even almond butter for a little protein boost.
- Easy to make
- They're loaded with plump blueberries
- Tangy and sweet
- So soft and moist
- You can mix batter by hand
FAQ’s
Yes, if you don’t have fresh berries, an equal amount of frozen blueberries will work. No need to thaw them just fold the frozen blueberries into the batter.
Using a microplane. Hold the lemon in one hand and the microplane in the other. Move the lemon back and forth over the grates of the microplane, rotating the lemon as you go. Continue zesting the lemon until all the yellow peel is removed. Avoid the white pith.
Ingredients
Fresh or frozen blueberries - if fresh berries are out of season. Frozen blueberries will also work. Just add them when they are still frozen.
Dairy-Free buttermilk - for 1 cup buttermilk: 3 teaspoons vinegar or lemon juice + 1 cup plant-based milk of your choice.
Baking powder - this leavener will give rise to the blueberry muffins.
Lemon extract and zest - to add that lemony tart flavor.
All-Purpose flour - if using gluten-free use a gluten-free flour blend in a 1:1 ratio. All blends are not created equal. Our favorite blends are King Arthur Measure for Measure gluten free blend or GF Jules All Purpose Flour.
Oil - any tasteless like canola will make super moist muffins.
See recipe card for quantities
Substitutions
If You Can't Find JUST Egg?
Simply substitute the JUST Egg with a flaxseed egg! Or use Bob’s Red Mill Egg replacer. For the flaxseed egg use one tablespoon of ground flax seeds and three tablespoons of water to replace one egg.
Dairy-free options - use any of these nondairy milk substitutes: soy, almond or oat milk.
Equipment
Muffin pan - you’ll need 2-6cup muffin pans or 1-12 cup muffin pan for this recipe.
Scoop - to easily fill your muffin pan.
Silicone or paper liners to keep muffins from sticking to pan
Microplane to zest lemons
Storage Containers
Instructions
Step 1 - Preheat the oven to 425°F.
Step 2 - Next line a muffin tray with a cupcake/muffin liner. And if you are using nonstick muffin tray spray it with oil so your muffins, come out without sticking to the surface. You can also use Silicon cupcake liners or paper one too.
Step 3 - In a small saucepan over medium heat, bring 1 cup of the blueberries and 1/2 tablespoon of sugar to a simmer. Cook; mashing with a fork occasionally, until thickened about 5 minutes. Let cool to room temperature about 10 minutes.
Step 4 - In a medium sized bowl mix all dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder and salt in a large bowl.
Step 5 - In a large bowl mix all the wet ingredient: whisk together the oil, egg substitute, non-dairy milk and extract’s. Stir until blended.
Step 6 - Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter, as this can lead to dense, tough muffins.
Step 7 - Toss the blueberries in a tablespoon flour before adding, to keep them from sinking to the bottom of the muffin. The flour coating helps suspend them better during cooking so you don't get as much sinkage too. Gently mix the flour-tossed blueberries into the batter until evenly distributed.
Step 8 - Divide the muffin batter into lined muffin pan. Make sure to fill each cup about ¾ full.
Step 9 - Spoon about 1 teaspoon of the blueberry compote into each muffin batter center; using a fork, swirl.
Step 10 - Bake at 425°F for 25 minutes. Until a toothpick inserted in the middle comes out clean and the tops are golden brown. Remove from the heat. Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
Storage & Reheating
- To Store. The muffins will keep in an airtight container at room temperature for up to 5 days. They can also be frozen, then thawed at room temperature.
- To Freeze. Cool before
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
More Vegan Breakfast Ideas
📖 Recipe
Vegan Lemon Blueberry Muffins
Equipment
- Muffin pan - you’ll need 2-6cup muffin pans or 1-12 cup muffin pan for this recipe
- Scoop - to easily fill your muffin liners
- Silicone or Paper liners - to keep muffins from sticking to pan
- Microplane - to zest lemons
Ingredients
Muffins Base
- 2 1/4 cups All Purpose Flour - this recipe was tested with gf and non gf flour brands
- 2 cups Blueberries - washed, drained & divided
- 1 1/4 cups Sugar
- 1 cup Dairy-Free milk
- 1/2 cup Oil i.e. canola
- 6 tablespoons JUST Egg - or 2 flax eggs
- 1 tablespoon Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 teaspoon Salt
- Finely grated zest of 1 lemon
Blueberry Compote for topping
- 1 cup Blueberries
- 1/2 tablespoon Sugar
Instructions
- Preheat the oven to 425°F.
- Next line a muffin tray with a cupcake/muffin liner. And if you are using nonstick muffin tray spray it with oil so your muffins, come out without sticking to the surface. You can also use Silicon cupcake liners or paper one too.
- In a small saucepan over medium heat, bring 1 cup of the blueberries and 1/2 tablespoon of sugar to a simmer. Cook; mashing with a fork occasionally, until thickened about 5 minutes. Let cool to room temperature about 10 minutes.
- In a medium sized bowl mix all dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder and salt in a large bowl.
- In a large bowl mix all the wet ingredient: whisk together the oil, egg substitute, non-dairy milk and extract’s. Stir until blended.
- Fold the dry ingredients into the wet ingredients with a rubber spatula and mix just until combined (be careful not to over mix your batter, as this can lead to dense, tough muffins.
- Toss the blueberries in a tablespoon flour before adding, to keep them from sinking to the bottom of the muffin. The flour coating helps suspend them better during cooking so you don't get as much sinkage too. Gently mix the flour-tossed blueberries into the batter until evenly distributed.
- Divide the muffin batter into lined muffin pan. Make sure to fill each cup about ¾ full.
- Spoon about 1 teaspoon of the blueberry compote into each muffin batter center; using a fork, swirl.
- Bake at 425°F for 25 minutes. Until a toothpick inserted in the middle comes out clean and the tops are golden brown. Remove from the heat. Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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