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The VGN Way » Breakfast

Vegan Lemon Blueberry Muffins

Published: Jun 14, 2022 · Modified: Aug 14, 2022 by Nija Clark · This post may contain affiliate links · 6 Comments

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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.

Basket of Vegan Lemon Blueberry Muffins

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.

Jump to:
  • Why You’ll Love These Vegan Lemon Blueberry Muffin
  • FAQ’s
  • Ingredients
  • Substitutions
  • If You Can't Find JUST Egg?
  • Equipment
  • Instructions
  • Storage & Reheating
  • More Vegan Breakfast Ideas
  • 📖 Recipe

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

Can I Use Frozen Blueberries?

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.

How To Zest A Lemon?

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 ½ 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.

Before & After Blueberry Compote Is Cooked

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

Fonio Waffles

Strawberry Biscuits

JUST Egg Quesadilla

📖 Recipe

Vegan Lemon Blueberry Muffins

Nija Clark
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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Baking, Breakfast, Brunch
Cuisine American
Servings 12 Muffins
Calories 195 kcal

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 ¼ cups All Purpose Flour - this recipe was tested with gf and non gf flour brands
  • 2 cups Blueberries - washed, drained & divided
  • 1 ¼ cups Sugar
  • 1 cup Dairy-Free milk
  • ½ 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
  • ½ 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 ½ 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.

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 227mgPotassium: 55mgFiber: 1gSugar: 17gVitamin A: 65IUVitamin C: 3mgCalcium: 62mgIron: 1mg
Tried this recipe?Mention @vgnway or tag #thevgnway!

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.

Live Love and Eat Good Food!

The Vgn Way

More Vegan Gluten-Free Breakfast Recipes

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  • Hooray Bacon Review
  • Just Egg Quesadilla - Vegan Breakfast Quesadilla
  • Just Egg Frittata

Reader Interactions

Comments

  1. Jessica

    January 25, 2023 at 1:05 pm

    5 stars
    My good friend can't tolerate dairy or eggs so I made her these muffins as a hostess gift. She immediately asked for the recipe and did not believe that they were vegan! So good.

    Reply
  2. Jazz

    January 25, 2023 at 12:51 pm

    5 stars
    My whole family loved these muffins--even the non-vegan ones! Perfectly moist and light and I really liked the blueberry compote!

    Reply
  3. Erique

    January 22, 2023 at 3:00 pm

    I can never have too many muffin recipes and this recipe is a perfect addition to the list. These vegan lemon blueberry muffins come out moist and packed full of flavor. To say my family has loved having them for breakfast is an understatement.

    Reply
  4. Robin

    January 21, 2023 at 3:15 pm

    5 stars
    Adding lemon zest to blueberry muffins is such a bright idea! The smell was amazing while they were baking, so I had to try a warm one right out of the oven. Thank you, I've found my new winter indulgence.

    Reply
  5. Marta

    January 18, 2023 at 5:06 pm

    5 stars
    I made a double-batch of these vegan blueberry muffins to gift to a friend who just delivered her first child. I kept one batch and gave her the other and we both agreed that these were some of the best lemon-blueberry muffins we've tasted, vegan or not.

    Reply
  6. Andi Henderson

    August 05, 2022 at 12:06 pm

    5 stars
    These where such a hit with the family. Thank you for this incredible recipe!

    Reply

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